Coffee dessert

Coffee dessert

Delicate cocoa cake base, coffee cream and whipped cream.

recipe,photo-recipe,cocoa powder,butterscotch pudding - powder,whipping cream (30-33% fat),ground coffee,Cream deserts

Cream deserts

No. of servings


Ready in

1 h. 30 min.




Cream deserts  




baking powder for gingerbread0.25oz10grams
butterscotch pudding - powder2oz60grams
cocoa powder2tbsp2tablespoon
coffee instant1tbsp1tablespoon
cream stabilizer0.25oz5grams
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium3.5oz100grams
ground coffee1tbsp1tablespoon
powdered sugar3.25oz90grams
semi skimmed milk 1,5%2.1cup500milliliters
sugar granulated5oz140grams
sunflower oil2tbsp2tablespoon
unsalted butter7oz200grams
vanilla sugar0.25oz10grams
whipping cream (30-33% fat)1.1cup250milliliters



1. Preparation of sponge pastry

egg yolk 4 pcs  sugar granulated 5 oz (140 g)  sunflower oil 2 tbsp  water 3.25 tbsp (50 ml)  cocoa powder 2 tbsp  flour medium 3.5 oz (100 g)  baking powder for gingerbread 0.25 oz (10 g)  egg white 4 pcs  ground coffee 1 tbsp

Beat egg yolks with sugar into a foam, gradually add oil, warm water, cocoa powder, coffee, flour with baking powder and at the end carefully blend egg whites foam in.

2. Baking

Pour the dough on baking tin (cca 30x25 cm) with parchment paper. Bake for about 20 minutes at 340°F (170°C).

3. Preparation of the coffee cream

semi skimmed milk 1,5% 2.1 cup (500 ml)  butterscotch pudding - powder 2 oz (60 g)  coffee instant 1 tbsp

At first cook pudding: pour off a little milk in the bowl (start to cook the rest), stir in caramel pudding powder and instant coffee. Pour it into the boiling milk and cook dense gruel. Stir occasionally to cool it.


unsalted butter 7 oz (200 g)  powdered sugar 3.25 oz (90 g)

Gradually blend the cool pudding to the softened butter, add sugar and whisk smooth cream.

5. Preparation of the whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml)  vanilla sugar 0.25 oz (10 g)  cream stabilizer 0.25 oz (5 g)

Beat with mixer cream with vanilla sugar and stabilizer until stiff.

6. Filling and decorating

Spread coffee cream over the cooled layer and flatten.


Spread whipped cream over the cream and use a fork to create decorative lines. Sprinkle with cocoa powder, coffee or grated chocolate. Let the dessert cool well, cut into cubes and serve.

Bon appetit!

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