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Chilled Cappuccino Cream Cake

by Lura Lee

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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
  • ¼ cup almonds, lightly toasted, cooled and ground fine
  • ½ stick of butter, (¼ cup) melted
  • ¼ cup sugar

Ingredients for Filling:

  • 7 ½ shots of espresso (1¼ cup)
  • 1 envelope of unflavored gelatin
  • 4 large eggs, separated
  • ¾ cup sugar
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla
  • ½ 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 ¼ 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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