Sugar High Friday#21: Cappuccino Ice Cream Cake

Cappuccino Ice Cream Cake
This month’s Sugar High Friday is hosted by Sarah at The Delicious Life and the theme is Ice Ice Baby. I love ice cream in all variants and shapes so this theme suits me fine.

Cappuccino Ice Cream Cake is the perfect frozen cake to have in your freezer when a friend pops by or when you need a cold delicious treat. It’s super easy to make and you don’t even need an ice cream maker. If you’re planning a 3 course dinner this may be the perfect ending, especially as you can prepare it long before the dinner. I’ve made this ice cream cake a few times and it’s always popular. The original recipe calls for Amaretto but I always use Baileys as that’s what I have at home. Next time I will try with Frangelico which is a delicious hazelnut liqueur. Don’t be too impatient and take out the cake from the freezer before it is completely frozen (which I did once…).

    Cappuccino Ice Cream Cake
    (recipe from an old issue of Elle à la carte)

    400 g almond paste
    4 eggs
    4 tbsp cocoa powder
    Lemon zest from 1 lemon

    Ice cream:
    500 ml double cream
    2.5 tbsp Nescafé Espresso
    100 ml icing sugar
    3 egg yolks
    3 tbsp Baileys (the original recipe calls for 2 tbsp Amaretto).

    grated white and dark chocolate

    Pre-heat the oven to 175°C. Grate the almond paste and combine with the eggs, cocoa and lemon zest. Pour the mixture in a buttered spring form (about 24 cm wide). Bake the cake in the middle of the oven for about 20 minutes. Let the cake cool. Remove the rim from the spring form and wash it up. Then put the rim back on the spring form.

    Whip the cream really thick. Add the coffee powder and the icing sugar. Add egg yolks and Baileys (or Amaretto). Pour the filling over the cake bottom. Cover with plastic film and put the cake in the freezer.

    Take out the cake from the freezer 20 minutes before serving and cover with grated white and dark chocolate.

10 Responses to “Sugar High Friday#21: Cappuccino Ice Cream Cake”

  1. Ivonne
    July 28th, 2006 14:34


    This is exactly what we need on a hot, humid sticky day in Toronto.


  2. Anne
    July 28th, 2006 16:57

    Aaaah, is this the incredibly delicious cake we got?! Yum!!

  3. Tanya
    July 29th, 2006 17:04

    Привет Дагмара!!!

    Мне очень понравилась твоя сторона и торт выглядит так что слюни тикут.Я знаю что ты готовишь такую вкусную еду и желаю тебе всего только счастливого и упешнного в жизни.Мне нравиться заходить на твою сторону и смотреть то что ты на ней помещаешь.

  4. Dagmar
    July 29th, 2006 20:45

    Hej Tanya!!!
    Bardzo sie ciesze ze czytalasz moja strone. Dziekuje za wszystkie grzeczne komplementy!! Szkoda ze sie dopiero widzimy za 2 tygodznie. Duzo pozdrowien!


    It’s perfect on a rainy day as well :-)


    Yes, that’s the one (and not completely frozen :-)

  5. Lexi
    August 4th, 2006 15:41

    Just wondering, is nescafe necessary or does any coffee work? Even if it isn’t insant??

  6. Dagmar
    August 8th, 2006 08:42

    Lexi, I wouldn’t use any other coffee than instant in this cake. If you don’t have instant espresso then add some more of the regular instant coffee but don’t use regular coffee at all.

  7. Agnes
    September 15th, 2006 08:16

    The cake looks delicious! I have no idea what almond paste is?! I’m from Hungary, I don’t know if we have here something like this.

  8. Dagmar
    September 16th, 2006 12:35


    Almond paste is made of ground almonds and sugar, just like marcipan. The difference is that almond paste consists of 50% almonds and 50% sugar while marcipan consists of 25-35% almonds and 65-75% sugar. If you don’t find it in your store you can do it yourself by grinding almonds and then combining them with icing sugar.

  9. margot
    October 20th, 2006 10:47

    Dagmarko ja Ciebie proszę zrób też wwersję w języku polskim ,bo te ciasta tak kuszą….

  10. Dagmar
    October 20th, 2006 12:34

    Bardzo chetnie! Uwielbiam to ciasto, juz pare razy robilam i jest wspaniale!