Coffee cream fridge cake

Recipe from: 25 August 2011



  • 1 1/2
    packets tennis biscuits
  • 3
  • 200
  • 200
    icing sugar
  • 5
    vanilla essence
  • 12.5
    strong instant coffee powder dissolved in tsp of boiling water
  • sherry for sprinkling over biscuits
  • 250
    cream whipped
  • cherries and nuts to decorate (or grated chocolate instead of nuts)
Servings: Change Serving


Line a loaf tin (about 14cm x 19cm) with greaseproof paper.
Leave enough paper on one side to cover top.
Cream butter and sugar until light and fluffy.
Beat eggs and add to creamed mixture.
Add vanilla essence and coffee and mix well
Place layers of biscuits (sprinkled with the sherry) and creamed mixture alternately in dish, starting and ending with a layer of biscuits.
Cover by folding the remaining bit of greasproof paper over the dish and place a heavy weight on top.
Refrigerate overnight.
To serve, remove from the loaf tin and cover with the whipped cream. Decorate with cherries and nuts or grated chocolate.


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