Nescafe Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Nescafe instant coffee (dissolved in 1 cup of hot water)
- 1 cup (240ml) heavy whipping cream (whipped)
- 2 tablespoons powdered sugar (or condensed milk)
- 2 (7-ounce, 200g) packs tea biscuits (or graham crackers)
- 1 tablespoon unsweetened cacao powder (for dusting)
Method
- Combine the heavy cream with powdered sugar or condensed milk, and using an electric mixer beat until medium peaks form.
- Dip tea biscuits into the coffee solution for a few seconds and remove them before they start breaking. Layer in a single layer in a 7x11 (2-quart) inch casserole dish, or in a 9x13-inch (3-quart) dish if doubling the recipe.
- Spread half of the cream over the first layer of the biscuits, followed by another layer of dipped biscuits, and finally top with the remaining cream.
- Cover with plastic wrap, and chill in the fridge for at least 3 hours.
- Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 9 or 12 pieces and serve.