Cold coffee cake is a delight for the eyes and the taste buds: a mouth-watering shell containing coffee cream, strictly made with the moka pot, for a taste explosion that’s sure to cool down your summer days and fill them with flavour.
Cold coffee cake recipe
No baking is required for this cold coffee cake and it’s really easy to make. Be sure to make it well in advance because it needs to stay in the fridge for at least a few hours before serving.
For the base
- 350 g cocoa biscuits.
- 175 g melted butter.
For the filling
- 200 ml coffee made with the moka pot.
- 180 g caster sugar.
- 250 ml milk.
- 150 g fresh cream.
- 60 g corn starch.
- ½ vanilla pod.
- 1 knob of butter.
Let’s start with the filling. Mix the sugar with the sifted corn starch and vanilla seeds in a saucepan. Slowly pour in the milk, and then the coffee, made in the moka pot. For this recipe, we recommend you use Ricetta Super, a blend of the finest raw materials that produces a unique taste.
Mix everything with a whisk then blend with an immersion blender to remove any lumps. Move the saucepan to the heat and let the mixture thicken. Then transfer to a bowl and add the knob of butter, continuing to mix with the whisk. Cover with clingfilm and leave to cool.
Now let’s make the base. In un mixer blend the biscuits mixed with the melted temperature at room temperature. When the mixture is smooth, use it to line the bottom and rim of a 22 cm hinged cake tin. Level well using the back of a spoon and place in the fridge.
While the filling made earlier is still warm, remove the clingfilm and whip until soft. Gradually incorporate the fresh cream, always mixing from the bottom upwards. Pour the resulting mixture into the biscuit base and spread out with the help of a spoon.
Leave to rest for 2 hours in the fridge, then your cold coffee cake will be ready to serve.
Interested in learning some more summer recipes? Try coffee bavarois: a soft, velvety texture for a flavour that will win you over at the very first taste.