Christmas coffee wreath cake
How to make and decorate our Christmas wreath ice cream cake recipe, complete with a rich coffee mascarpone filling and edible chocolate flowers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Springform pan
- Food processor
- Pastry brush
- Hand mixer
- Ramekin
- Plastic wrap
- Parchment paper
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Pitcher
- Microwave
- Freezer
- Refrigerator
Ingredients
- Christmas wreath cake
- 2/3 cup (50g) flaked almonds, toasted
- 3/4 cup (165g) caster sugar
- 1/4 cup (60ml) water
- 2 tablespoons instant coffee
- 1/4 cup (60ml) boiling water
- 1 1/2 tablespoon coffee liqueur
- 600 millilitres thickened cream
- 2 1/2 cup (400g) pure icing sugar, sifted
- 500 grams mascarpone
- 50 grams dark chocolate
- 12 firm, glossy unsprayed leaves from garden
- store-bought chocolates, such as truffles
- unsprayed edible flowers, to decorate
- Biscuit base
- 250 grams chocolate chip biscuits
- 1 cup (100g) maltesers
- 50 grams butter, melted
- 1 tablespoon milk
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