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Verführerischer Eiskaffee-Kuchen

Ein klassischer, cremiger Eiskaffee-Kuchen mit Vanillecreme, Kaffeesahne und glänzender Schokoladenglasur – schnell, einfach und perfekt für jede Kaffeetafel.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 5 pieces eggs fresh, room temperature
  • 150 g sugar
  • 150 g all-purpose flour
  • 4 g baking powder
For the Vanilla Cream
  • 800 ml milk fresh
  • 120 g vanilla pudding powder
  • 280 g sugar
  • 280 g margarine softened
  • 200 g whipping cream about 200 ml, divided
For the Coffee Layer
  • 2 tsp instant coffee to taste
For the Chocolate Glaze
  • 90 g sugar
  • 40 g cocoa powder
  • 100 ml water
  • 60 g margarine

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • 24x30 cm Baking Pan or Springform
  • Saucepan
  • Spatula

Method
 

  1. Step 1: Preheat oven to 180°C (350°F) top and bottom heat.
  2. Step 2: Separate eggs carefully into whites and yolks.
  3. Step 3: Beat egg whites with one third of the sugar until stiff peaks form.
  4. Step 4: In another bowl, beat yolks with remaining sugar until creamy.
  5. Step 5: Fold one third of the egg whites into the yolk mixture to lighten it. Sift flour and baking powder and gently fold in.
  6. Step 6: Carefully fold in the remaining egg whites to keep the batter airy.
  7. Step 7: Pour batter into a 24x30 cm baking pan or springform and bake for about 15 minutes.
  8. Step 8: Meanwhile, prepare the vanilla cream: Mix pudding powder and sugar with some cold milk.
  9. Step 9: Heat remaining milk to boiling, add pudding mixture and stir until thickened. Let cool completely.
  10. Step 10: Beat margarine into the cooled pudding until smooth.
  11. Step 11: Whip cream until stiff. Fold about 100 g of cream into the vanilla cream.
  12. Step 12: Mix instant coffee into the remaining cream and whip well to make the coffee layer.
  13. Step 13: Spread vanilla cream evenly over cooled cake base, then add coffee cream as the second layer. Chill in the refrigerator to set.
  14. Step 14: Once set, spread remaining whipped cream as third layer on top.
  15. Step 15: For glaze: Heat sugar, cocoa powder and water in a pot until thick and glossy. Remove from heat and stir in margarine.
  16. Step 16: Spread chocolate glaze evenly over the cake. Chill until glaze is firm.
  17. Step 17: Slice and serve. Best enjoyed after resting overnight in the fridge.

Notes

Intensify coffee flavor by adding strong espresso or using espresso powder. Add chopped chocolate or berries between layers for variation. Margarine and cream can be replaced with plant-based alternatives for a vegan version. Store covered in fridge for 2–3 days.