Entremets glacé "cappuccino": you'll need frozen coffee!!!

4 servings
30 min
25 min
Very Easy


Number of serving: 4
140 g Eggs

85 g Superfine sugar

A pinch of salt

3 g Cream of tartar

18 g Unsalted butter

30 g Cake flour

30 g Bread flour

25 g Almond powder

9 g Instant coffee granules

Glacé au café -coffee ice cream

250 ml Whole milk

3 Egg yolks

50 g Sugar

1½ tablespoon Light corn syrup

1½ tablespoon Instant coffee granules

100 ml Whipping cream

Vanilla Semifreddo

30 g Egg whites

70 g ugar

20 g Water

300 g Whipping cream

1 teaspoon Vanilla extract

Coffee syrup

50 g Water

50 g Sugar

2 tablespoons Kahlúa

Cocoa powder to sprinkle over the cake


  • Preheat the oven to 170°C. Line 25x25 cm.pan with baking paper.
  • Sift the cake flour, bread flour, almond powder and instant coffee granules together.
  • Stir the cream of tartar into melted butter. Using hand mixer, beat the eggs with sugar and salt until ribbon stage.
  • Sift the flour mixture into the bowl and fold to combine. Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan. Bake for 16-18 minutes or until cake spring when touch lightly.
  • Take out of the oven, let the cake cool on a wire rack in a pan for 15 minutes then take the baking paper out and let the cake cool completely.
  • In a small saucepan, combine milk and corn syrup together, heat the milk mixture over medium heat until bubbles form around the edges of the pan.
  • In a saucepan, with a whisk, beat sugar and egg yolks together until smooth. Gradually add the hot milk mixture, whisk all the time to prevent the yolk to become curdle.
  • Sprinkle the instant coffee powder, and stir to combine. Prepare the whipping cream by put it in the bowl and place the bowl on an ice bath, set aside. Return the yolks mixture to cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of the spoon.
  • Remove the pan from heat and pour the mixture through the sieve into the whipping cream. Stir to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.
  • Cut cake into 2 layers, and cut into 12 rounds. Put one layer of the cake in the each of ring molds. Mix syrup with Kahlua, and sprinkle the cake with it. Cover and freeze the cakes.
  • When the ice cream ready, pipe into the prepared cake layers and place another cake layer on top, sprinkle again with the coffee syrup. Cover and freeze again.


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