After several weeks of just posting tasting notes, I thought it was about time for a great new recipe! So I made this coffee whisky cake with Cafe Noir biscuits. These biscuits with a coffee flavoured icing are perfect to make a crunchy crust for the bottom of the cake. You can serve it as a tasty dessert or just if you fancy a delicious cake. 🙂
So what do you need to make this cake?
125 grams of Cafe Noir biscuits
85 grams of butter
6 sheets of leaf gelatin
250ml of whipped cream
100 grams of sugar
150ml of espresso (or really strong coffee)
3 or 4 tablespoons of whisky (I used Balblair 2004 sherry matured, but any sherry matured will do)
200 grams of mascarpone
200ml of vanilla custard
50 grams of melted chocolate
You also need a springform pan of 16 cm and baking paper.
This is how the coffee whisky cake is prepared:
To prepare the crust:
- Wrap the springform pan with parchment paper. Make sure you fold the edges of the baking paper up around the sides of the pan.
- Rub a small part of butter all over the bottom and sides of the pan.
- Crush the Cafe Noir biscuits in a food processor until they form fine crumbs.
- Melt the butter and mix this into the Cafe Noir biscuit crumbs.
- Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom.
- Leave the crust to set in the fridge for a few minutes.
To prepare the filling:
- Make 150 ml strong coffee or espresso.
- Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften.
- Pour the coffee with the sugar into a pan and heat this until the sugar dissolves. Then take off the heat.
- Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water and stir one by one into the hot coffee (they will dissolve instantly).
- Add the whisky while stirring.
- Leave to cool for a few minutes.
- Mix the mascarpone and the vanilla custard until smooth and creamy.
- Whip the cream with the sugar until stiff and fold in the mascarpone mixture.
- Mix in the coffee mixture bit by bit and fold it together.
- The cream mixture is quite liquid but that’s okay, it will completely harden when in the fridge.
- Remove the pastry from the refrigerator and pour the filling on the cake bottom.
- Leave to set in the fridge for at lease 3 hours until firm.
- When the cake is ready you can decorade it with melted chocolate.
- Pour the melted chocolate into a plastic bag and cut a tiny tip from the bag.
- Remove the sides of the springform pan and make fine lines crisscross over the cake with the melted chocolate.
- Set aside in the fridge for 10 minutes, so the chocolate can harden.
And now your cake is ready! Make sure to take the coffee whisky cake out of the fridge about 30 minutes before you plan to serve. (Leftovers will keep, uncovered and refrigerated, for several days).