Chilled Cappuccino Cream Cake (INeedCoffee.com)

Chilled Cappuccino Cream Cake

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This is a perfect spring and summer dessert. It should be served chilled and has a wonderfully bold and sweet coffee taste, without being heavy or overly rich. You can dress it up or serve it plain; either way your guests will be very pleased.

Chilled Cappuccino Cream Cake

Ingredients for crust:

1 cup chocolate graham cracker crumbs
Ľ cup almonds, lightly toasted, cooled and ground fine
˝ stick of butter, (Ľ cup) melted
Ľ cup sugar

Ingredients for Filling:

7 ˝ shots of espresso (1Ľ cup)
1 envelope of unflavored gelatin
4 large eggs, separated
ľ cup sugar
Ľ cup heavy whipping cream
1 teaspoon vanilla
˝ teaspoon ground cinnamon

Ingredients for Topping (optional):

1 cup heavy whipping cream
1 teaspoon Kalua coffee liquor
3 tablespoons sugar

Equipment:

espresso machine
candy thermometer (or a thermometer used for steaming milk with the espresso machine)
springform pan
electric mixer
food processor
saucepan
4 bowls (various sizes)

Make the crust:

Heat the oven to 350°F and lightly toast the almond slivers until they are a golden brown, then set them aside to cool for a few minutes. Use the food processor to grind the graham crackers, then the almonds. Combine the graham cracker crumbs, almonds, melted butter and Ľ cup sugar in a medium-sized bowl. Mix thoroughly.

The crust, prior to baking

Pour the graham cracker crust into the bottom of the springform pan, and press firmly. Bake at 350°F for 10-12 minutes. When the crust has finished baking, remove the pan from the oven and set it aside to cool on a rack.

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