No Bake Irish coffee Cake (can be with whiskey, or whissin alcohol free)
Ingredients
1 Pack of Cafe Noir
100 gram melted butter
6 gelatine leaves
150 ml strong coffee
50 dark brown caster sugar + 2 tablespoons
1 full tablespoon granulated sugar
3 tablespoons whiskey or Whissin
250 ml whipped cream
200 grams Monchou (airy)
200 ml vanilla custard
Mocca beans or nougatine for garnish
Instructions
Crumble the biscuits and stir the melted butter through it.
Divide the mixture over the bottom of a greased spring shape 22 cm
Press the mixture with the convex side of a spoon.
Place the bottom 30 minutes in the refrigerator.
Soak the gelatin several minutes in plenty of cold water,
Until the leaves are supple.
First solve the squeezed gelatin in hot coffee.
And then 50 grams of dark brown caster sugar.
Then add the whiskey. (Whissin) and allow to cool.
Whisk 150 ml whipped cream with 2 tablespoon dark brown caster sugar lobed.
Beat the Monchou with a mixer smooth.
Add the custard and whisk until the mixture is smooth.
Whisk the coffee mixture through and let the monchou mixture lobed.
Fold the whipped cream through.
Divide the mixture over the cake bottom.
Let the cake in the refrigerator 3 hours stiffen.
Then garnish the cake.
1 Pack of Cafe Noir
100 gram melted butter
6 gelatine leaves
150 ml strong coffee
50 dark brown caster sugar + 2 tablespoons
1 full tablespoon granulated sugar
3 tablespoons whiskey or Whissin
250 ml whipped cream
200 grams Monchou (airy)
200 ml vanilla custard
Mocca beans or nougatine for garnish
Instructions
Crumble the biscuits and stir the melted butter through it.
Divide the mixture over the bottom of a greased spring shape 22 cm
Press the mixture with the convex side of a spoon.
Place the bottom 30 minutes in the refrigerator.
Soak the gelatin several minutes in plenty of cold water,
Until the leaves are supple.
First solve the squeezed gelatin in hot coffee.
And then 50 grams of dark brown caster sugar.
Then add the whiskey. (Whissin) and allow to cool.
Whisk 150 ml whipped cream with 2 tablespoon dark brown caster sugar lobed.
Beat the Monchou with a mixer smooth.
Add the custard and whisk until the mixture is smooth.
Whisk the coffee mixture through and let the monchou mixture lobed.
Fold the whipped cream through.
Divide the mixture over the cake bottom.
Let the cake in the refrigerator 3 hours stiffen.
Then garnish the cake.