Mocha Ice Cream Cake

Rating: 4.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 16.0 (Portionen)

Mocha sponge cake:

Espresso powder:





For the vanilla parfait, soak gelatine in cold water. Stir egg yolks, eggs, vanilla pulp and sugar in a whisk kettle. Beat over a hot, almost boiling water bath with the whisks of a mixer for approx. 5 min until warm and creamy. Squeeze out gelatine, let it melt in the hot egg mixture. Place baking bowl in iced water, stir the mixture until cooled. Remove from iced water. Whip the cream until stiff and fold it into the cold egg mixture.

Remove the sponge cake from the mold and remove the paper. Cut the base twice horizontally, so that you have 3 bases that are thick on the spot. Place the bottom cake layer in the clean mold. Drizzle with 3 tbsp. liqueur. Place the parfait on top. Place 2nd layer on top, drizzle with 3 tablespoons liqueur. Freeze the cake.

4. cook coffee parfait like vanilla parfait, only instead of vanilla bean add espresso powder and beat. Pour 2/3 of the amount into the mold. Top with 3rd layer, drizzle bottom with remaining liqueur. Spread remaining coffee parfait on top, freeze for 1 hour.

5. whip whipped cream until stiff, spread on top of coffee parfait. Freeze the cake for one night.

Remove the cake from the freezer half an hour before serving and allow to thaw. Carefully remove from mold. Just before serving, garnish with chocolate sauce and dust with espresso powder.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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