Coffee cream fridge cake

Ingredients 9
Servings 1


Serving Change
  • 200
    soft butter
  • 600
    icing sugar
  • 3
    extra-large eggs
  • 5
    vanilla essence
  • 15
    strong black Nescafé coffee
  • 200
    tennis biscuits
  • 50
    medium cream sherry
  • whipped cream
  • cherries and nuts to decorate (optional)


Line a 22 x 11 x 6 cm bread tin with wax paper, leaving a strip hanging over one long side to cover the top of the cake later. Cream the butter and icing sugar together. Beat the eggs and add to the butter mixture. Beat well. Add the vanilla essence and coffee and mix. Arrange a layer of biscuits on the base of the prepared bread tin. Pour over a little sherry. Spread with a layer of the butter mixture. Repeat the layers, ending with a layer of biscuits. Fold the wax paper over to cover the cake and put a heavy object, such as a butter dish, on top. Refrigerate overnight. Turn out and decorate with cream, cherries and nuts.


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