Raspberry Coffee Cake

It is sometimes difficult to choose from so many coffee cake recipes that you can stumble upon. A raspberry coffee cake is an excellent companion to a coffee with friends on a Sunday afternoon. The irresistible flavour of raspberries goes perfectly with the scent of the coffee and will make your guests help themselves with yet another piece.


For the almond biscuits

20 g flour

30 g sugar ice

50 g almond powder

2 eggs

2 egg whites

20 g sugar caster

For the coffee punch

50 ml strong coffee

5 to 10 g sugar (to taste)

For the cream-based coffee mascarpone:

A cup of espresso coffee

125 g mascarpone

10 cl cream

50 g sugar

For the raspberry punch:

10 ounces water

50 g sugar

A few raspberries or 1 tablespoon of syrup raspberries

For the chocolate topping:

100 g dark chocolate

100 g full cream

Chip Raspberry

For the icing:

100 g dark chocolate

50 g cream

25 g glucose


1. Almond Biscuit

Preheat the oven to 200 ° C (thermostat 6 / 7). Mix the icing sugar and 2 eggs until frothy and doubled in volume. Add the ground almonds and flour. Mix the 2 egg whites with the sugar, add them to the almonds powder and mix gently. Spread on a baking sheet covered with baking paper and bake for 10 minutes.

2. Coffee Punch

Prepare the coffee and sweeten it. For the cream coffee made from mascarpone: mix the mascarpone with the sugar then add the whipped cream and coffee.

3. Raspberry Punch

Boil the water, sugar and raspberries (if using raspberry syrup, add it after removing from heat).

4. Chocolate topping

Heat the cream. Remove from heat, add the chocolate broken into pieces and let it dissolve for 5 minutes. Mix until chocolate is smooth. Add the raspberry chip. Mix again and set aside.

5. Frosting

Heat the cream and chocolate. Smooth well and add the glucose or 1 tablespoon of oil for shine.

6 Assembly

Cut the almond biscuit into three equal parts. Place the first one on a plate and then add the raspberry punch with a brush. Cover with half of the chocolate topping. Place it in the refrigerator for 45 minutes to 1 hour or freeze 15 to 30 minutes. Place a second cookie on top and brush the coffee punch. Cover with coffee cream. Arrange the last cookie on the cream and glaze it with the chocolate frosting. Place in the refrigerator for several hours before serving.

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