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Recipe of Baileys Cake with Cappuccino Gelatin
Recipe

Baileys Cake with Cappuccino Gelatin

40 mins
10 mins
Low
65
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A rich cheese cake combined with baileys and covered with a delicate gelatin of cappuccino, ideal to celebrate a birthday as it was in my case or a special occasion.
Learn more about Rocío Baez

Ingredients

10 portions
  • 200 grams Marie biscuit
  • 100 grams butter, melted
  • 500 grams whipping cream
  • 2 natural yogurt
  • 200 grams sugar
  • 150 milliliters Baileys
  • 300 grams cream cheese
  • 1 tablespoon vanilla extract
  • 10 grams gelatin
  • 10 milliliters coffee liqueur
  • 250 milliliters Water
  • 2 tablespoons instant coffee, cappuccino flavor
  • 2 tablespoons sugar
  • 6 grams gelatin

Preparation

We crush the cookies, we mix them with the melted butter and we put them of base in a round removable mold, lined with waxed paper.
Hydrate the grenetina (10 grs.) In cold water until it forms as a sponge, reserve.
We assemble the cream to beat and reserve.
Beat the philadelphia cheese, sugar, yogurt, vanilla and Baileys 150ml until smooth. We take the gelatin to Baño María so that it is based and we incorporate it to the previous preparation, we mix well and we incorporate the cream with enveloping movements.
Pour the preparation into the mold and refrigerate at least 4 hours (preferably leave it overnight).
Once perfectly set we prepare the coffee gelatin, cappuccino flavor in the following way, we put a saucepan on the fire with 250ml of water, two tablespoons of soluble coffee, cappuccino flavor, the coffee licor, the sugar and the 6g of gelatin, we heat over low heat until it dissolves (it should not boil) let it cool (without curdling) and add it carefully on top of the cheese cream.
Allow to cool until solidified.

TIPS

You can use the flavor coffee of your preference or simply soluble coffee, but if you like licor, you can omit the coffee licor and use 1 tbsp. of coffee essence

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Irma Gonzalez
04/06/2014 18:57:18
deliciosa combinación a mi me encanta el café
Anonymous
01/10/2013 19:24:31
Parece atractiva la receta Podrían sugerir sustituir la azúcar por cuantas cucharadas de canderel o splenda? por favor, para nosotros que cuidamos la salud más que otros por estar propensos a ser diabéticos. Gracias.
Lolys Lomelì
29/09/2013 18:24:12
Muy bien, sí me parece original. Buena.
Anonymous
24/09/2013 11:51:55
Me gusto la combinación Una tarta completamete diferente a los sabores tradicionales, me gusto la combinacíón

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