Raspberry Cappuccino Cream Cake

Credit: foodboard.de

Cappuccino cream cake is the kind of cake that’s perfect for parties, holiday entertaining, or a chilly afternoon served up with a steaming mug of coffee.


Serves 16-18

For the Biscuit

125g (1 cup) all-purpose flour

1 tsp baking powder

50g almonds, grounded 

4 large eggs

150g (3/4 cup) sugar

100g milk chocolate, grated

2 tsp vanilla sugar

For the Cream

250g raspberries

12 gelatin sheets

1000g (4 cups) whipping cream

4 Tbsp cappuccino powder

75g wafer rolls

3 tsp vanilla sugar



1. Preheat the oven to 180°C (360°F).  Line with parchment paper a 18,5x16 cm rectangular form. In a bowl, combine flour, baking powder and almonds.

2. In a large bowl, beat the eggs with a hand-held electric whisk until fluffy. Gradually, add sugar and vanilla sugar beating constantly until hold stiff. Using a rubber spatula, gently fold in the flour mixture. Gently, stir in grated chocolate. Turn the mixture into the prepared pan. Bake for 10-15 minutes. Cool on a wire rack.


3. In a saucepan, put 8 gelatin sheets in cold water. Let soak for about 5-6 minutes, until it becomes soft. Dissolve the cappuccino powder in 6 tablespoons hot water. Squeeze the water out of the gelatin sheets. Stir cappuccino with gelatin over low heat until dissolve. Let it cool.

4. In big bowl, whip cream and vanilla till thick. Stir 2-3 tablespoons of cream with cappuccino-gelatine. Pour over the rest of cream and beat well. Gently fold in half of the raspberries.

5. Split the sponge cake into 2 layers horizontally. Spread the first layer cake with half of cappuccino cream followed alternately with a layer of sponge cake. Finish with a layer of cappuccino cream again. Refrigerate for 3 hours or over night. Decorate with raspberries and wafer rolls (cut into small rounds).

​​'' The future belongs to those who believe in the beauty of their dreams.'' – Franklin D. Roosevelt


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