By Janine Ratcliffe, Olive Magazine
Wow your festive guests with this nostalgic fridge cake, packed with layers and layers of indulgence.
Total Time: 30 minutes + chilling
Yield: serves 10-12
Wow your festive guests with this nostalgic fridge cake, packed with layers and layers of indulgence.
Total Time: 30 minutes + chilling
Yield: serves 10-12
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 flavored 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.
