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Cookie cake with espresso whipped cream https://www.metro.ca/userfiles/image/recipes/gateau-biscuits-creme fouettee-espresso-11567.jpg PT15M PT00M PT16H15M
Combine cream, espresso, maple syrup and vanilla extract. Whisk until it is thick and smooth.Add about 15 mL (1 tbsp.) of whipped cream to the bottom of your serving plate.On each cookie, add about 5 ml (1 tsp.) of the whipped cream mixture, on one side only.Place each cookie vertically (upright) on the plate and stick each cookie together to create a rectangular-shaped cake. If necessary, depending on the presentation plate, create 2 similar rows, glued together.Using the remaining whipped cream, garnish the top and sides of cake.Cover with plastic wrap and refrigerate for 4 to 6 hours.Decorate with desired toppings. Enjoy!When serving:To make a beautiful presentation and ensure that each serving has a perfect mix of cookies and whipped cream, cut the cake diagonallySource: Barista
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1 1/4 cups (315 ml) 35 % whipping cream 1 tablespoon (15 ml) ground espresso from Barista microbrewer 1 tablespoon (15 ml) maple syrup 1 teaspoon (5 ml) vanilla extract 1 pkg (200 g) chocolate wafers To taste Garnish with crushed cookie pieces, fresh stawberries, maple sugar
Cookie cake with espresso whipped cream

Cookie cake with espresso whipped cream

Rate this recipe
2 Votes
4
Desserts
0:15
Preparation
0:00
COOKING
16:15
TOTAL TIME

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Ingredients

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  • 1 1/4 cups
    (315 ml)
    35 % whipping cream
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  • 1 tablespoon
    (15 ml)
    ground espresso from Barista microbrewer
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    FOLGERS GROUND COFFEE

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    TIM HORTONS GROUND COFFEE 283 - 300 g OR LAVAZZA GROUND COFFEE 300 - 340 g

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    SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    maple syrup
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  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1 pkg
    (200 g)
    chocolate wafers
  • To taste
    Garnish with crushed cookie pieces, fresh stawberries, maple sugar
Imprimer ma sélection

Preparation

Combine cream, espresso, maple syrup and vanilla extract. Whisk until it is thick and smooth.

Add about 15 mL (1 tbsp.) of whipped cream to the bottom of your serving plate.

On each cookie, add about 5 ml (1 tsp.) of the whipped cream mixture, on one side only.

Place each cookie vertically (upright) on the plate and stick each cookie together to create a rectangular-shaped cake. If necessary, depending on the presentation plate, create 2 similar rows, glued together.

Using the remaining whipped cream, garnish the top and sides of cake.

Cover with plastic wrap and refrigerate for 4 to 6 hours.

Decorate with desired toppings. Enjoy!

When serving:

To make a beautiful presentation and ensure that each serving has a perfect mix of cookies and whipped cream, cut the cake diagonally

Source: Barista

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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