Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Coffee and cream fridge cake
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 10-12
Ingredients
- for the tin vegetable or sunflower oil
- 750ml double cream, chilled
- 100ml kahlua
- 2 tsp instant espresso powder, plus extra to decorate
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 3 x 250g packs Lotus Biscoff
- to decorate chocolate-covered coffee beans
Method
- STEP 1
Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.
- STEP 2
Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.
- STEP 3
To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.
- STEP 4
Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.
