Cold Bundt Cake with Coffee and Wafers

Name: Cold Bundt Cake with Coffee and Wafers
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 8 Servings
Ingredients: 100 g wafers; 1 tazzina coffee; 8 g sheet gelatin; 250 g mascarpone; 100 g icing sugar; 300 ml fresh cream; bitter cocoa

Stuffed cake

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Cold Bundt Cake with Coffee and Wafers is ready in 4 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cold bundt cake with coffee and wafers is a delicious and refreshing dessert, perfect for hot summer days or a birthday party. The base is a cocoa sponge cake, soft and light, which goes perfectly with the mascarpone and coffee cream. The crispy wafers add a note of contrast that makes this cake irresistible. Preparing this bundt cake is a bit laborious, but the end result is definitely worth it. I often prepare it for my friends and relatives, and it is always a great success! It can be prepared in advance and stored in the refrigerator until ready to serve. A tip: decorate the bundt cake with plenty of bitter cocoa for an extra touch of deliciousness.

Ingredients (7 ingredients)

100 g wafers
1 tazzina coffee
8 g sheet gelatin
250 g mascarpone
100 g icing sugar
300 ml fresh cream
bitter cocoa

Preparation (8 steps)

Preparation of the cocoa sponge cake

Eggs, sugar, flour, bitter cocoa and baking powder are added to a bowl and mixed with an electric mixer until a homogeneous mixture is obtained. Pour the mixture into a low and wide baking tray covered with baking paper (about 35x35 cm) and level the surface well. Bake in a preheated static oven at 180°C for 10-15 minutes. Once ready, remove the sponge cake from the oven and let it cool completely. This step is not performed in the Thermomix.

Cutting the sponge cake into a heart shape

Draw hearts on a sheet of paper (two large and two small). Place the hearts on the base of sponge cake and cut with a sharp knife or a wheel. Crumble the remaining pieces of sponge cake in a bowl: it will serve as decoration. This step is not performed in the Thermomix.

Preparation of the gelatin

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 8 g of sheet gelatin in cold water for about 10 minutes to soften it. Squeeze the gelatin and put it in the Thermomix bowl. Add 1 cup of coffee. Dissolve the gelatin: 3 Min./50°C/Stufe 2.

180

Preparation of the mascarpone cream

Thermomix® Setting

20 sec/Speed 3

Add 250 g of mascarpone and 100 g of icing sugar to the Thermomix bowl. Mix: 20 Sek./Stufe 3.

Whipping the cream

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly whisk. Add 300 ml of fresh cream to the Thermomix bowl. Whip the cream: 3 Min./Stufe 3.5. Check the consistency and, if necessary, extend by a few seconds.

180

Combine the ingredients

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Remove the butterfly whisk. Add the whipped cream to the mascarpone and coffee mixture in the Thermomix bowl. Gently mix: 10 Sek./Linkslauf Stufe 2.

Assembly of the bundt cake

Line a bundt cake mold with transparent film. Arrange the wafers on the bottom and sides. Pour half of the mascarpone and coffee cream into the mold. Place the sponge cake hearts on the cream. Cover with the remaining cream. Level the surface. Cover with transparent film and put in the freezer for at least 3 hours. This step is not performed in the Thermomix.

Decoration

Remove the bundt cake from the freezer and unmold it on a serving dish. Decorate with the crumbled sponge cake and bitter cocoa. Serve immediately. This step is not performed in the Thermomix.