aka Nescafe Cake. So when the internet exploded with nescafe cakes I was surprised to see my favorite coffee cakes remade! Heifa at Fufuskitchen makes an excellent Nescafe Cake and credit goes to her for digging up this classic recipe and making it popular again. Here is how I do it.
Disclaimer You will need:
Start by boiling 1.5 cups of water and placing it in a shallow bowl (I put mine in a 4 cup pyrex) and adding 2 Tbsp instant coffee. Set aside to cool slightly. To make the brittle, dry roast the slivered almonds in a dry pan until they start smelling lovely and toasty and have a golden color. Set aside to cool. Wash and dry the shallow pan then place 2 Tablespoons of water and the sugar. Mix until dissolved. Cook on medium high heat until the sugar becomes a caramel color. Do not mix with a spoon; swirl the pan only. When the caramel is ready, turn off the heat and mix in the toasted almonds. Gently transfer the caramel to a silpat or parchment paper to cool. **If caramel scares you, you can simply dry toast the almonds and chop them. Use this as a filling/garnish. It will give the same crunchy texture. In a large (preferably cold) bowl, whip the heavy whipping cream and the vanilla until it looks like whipped cream, stiff peaks. Be careful not to over whip. Add the entire can of condensed milk and 2 Tablespoons instant coffee. You will need to whip again until the peaks return since the condensed milk is quite heavy. Now we assemble! In a 9 x 13 casserole dish or a deep baking sheet, spread a thin layer of the whip cream mixture. Next, take a biscuit or graham cracker and dip it quickly into the coffee then arrange a layer of dipped biscuits over the whip. Layer a generous layer of whip cream and then another layer of dipped biscuits. If using nuts or brittle, now is a good time to add some of the nut mixture (they add great crunch and texture). Finish with one more layer of whip, biscuits, and whip. Garnish with the rest of the nuts. If you're not adding nuts, sprinkle powdered cocoa and chocolate shavings for garnish. Chill for a minimum of 4 hours or overnight. Enjoy within 3 days. On the third day, I split the remaining coffee cake into small containers and place in them in the freezer for delicious coffee ice cream on the go! (I sometimes have this for breakfast... haha) ENJOY
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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