The no-bake crumble coffee cake is a perfect dessert for summer. It is prepared without cooking, simply by letting rest the cake in the freezer for a couple of hours. The final result is very tasty thanks to the taste given by “Pan di Stelle” biscuits and by a really fresh and delicious coffee cream.
A really delicious dessert that recalls the classic “Pan di Stelle” cake but with an even more pronounced coffee note.
This is a dessert to prepare in a short time but the final result will be very respectable and certainly will appeal to your guests.
Let’s see, how to prepare an excellent no-bake crumble coffee cake and some useful tips for a perfect result.
- 300 g of Pan di Stelle biscuits
- 1/2 cup butter
- 2 cups whipping cream
- 1 cup condensed milk
- 2 cups coffee
Take the “Pan di Stelle” biscuits and add them inside a mixer. Pour the butter, previously melted in a bain-marie or for a few seconds in the microwave.
Mix them for a few seconds to get a sandy crumbled mixture. Use half of the so obtained mixture to form a base layer inside a 9,45 inches of diameter cake pan previously lined with baking paper.
Compact the crumbled mixture on the bottom of the cake tin with the back of a spoon and place in the fridge to rest for at least half an hour.
Whip the cream firmly until stiff. Add, when this has taken consistency, the condensed milk and two cups of espresso, now cold.
Mix everything well with electric whips. Pour the cream on the biscuit base.
Level with a spatula and cover the surface of your cream with half of the crumbled mixture left aside initially.
Put in the freezer for a couple of hours and then serve.
Store the coffee crumbled without cooking in the freezer for several days if it is kept inside a container.