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Coffee and cream fridge cake

Name: Coffee and cream fridge cake
Total time: 30 min
Ingredients: vegetable or sunflower oil for the tin; double cream 750ml, chilled; kahlua 100ml; instant espresso powder 2 tsp, plus extra to decorate; icing sugar 2 tbsp; vanilla extract 1 tsp; Lotus Biscoff 3 x 250g packs; chocolate-covered coffee beans to decorate

30 minutes + chilling
serves 10-12
Easy

Wow your festive guests with this nostalgic fridge cake, packed with layers and layers of indulgence

By Janine Ratcliffe

Published: December 14, 2019 at 10:30 am

Ingredients

vegetable or sunflower oil for the tin
double cream 750ml, chilled
kahlua 100ml
instant espresso powder 2 tsp, plus extra to decorate
icing sugar 2 tbsp
vanilla extract 1 tsp
Lotus Biscoff 3 x 250g packs
chocolate-covered coffee beans to decorate

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.