Cappuccino Cake
A delicious no-bake cake with layers of cookie base, cappuccino quark and chocolate coffee topping
Ingredients
- cookies100 gram
- butter (melted)50 gram
- cocoa powder1 tbsp
- cinnamon1 tsp
- quark300 gram
- coffee (cooled)100 ml
- honey50 ml
- gelatin sheets5 pieces
- water2 tbsp
- coffee100 ml
- dark chocolate50 gram
- gelatin sheets2 pieces
- water2 tbsp
- cocoa powder (for garnish)to taste
Preparation
- 1
Line a springform pan (16 cm) with parchment paper.
- 2
Roughly chop the cookies and mix with melted butter, cocoa powder and cinnamon.
- 3
Pour the cookie mixture into the springform pan and refrigerate for 30 minutes.
- 4
Soak 5 gelatin sheets in cold water. Heat with 2 tbsp water in a pan.
- 5
Mix quark, cooled coffee and honey. Add the gelatin and stir well.
- 6
Pour the quark mixture over the cookie base.
- 7
Soak 2 gelatin sheets in cold water. Heat with 2 tbsp water in a pan.
- 8
Heat coffee and dark chocolate in a pan. Add the gelatin.
- 9
Pour the chocolate-coffee layer over the cappuccino layer.
- 10
Let set in the refrigerator for 2 hours.
- 11
Garnish with cocoa powder before serving.
Nutrition (per serving)
| Calories | 185 kcal |
| Protein | 6 g |
| Carbs | 20 g |
| Fat | 8 g |
| Fiber | 1 g |
Cooking history
Not cooked yet. Click “Made this!” when you make it.