No Bake Coffee Layer Cake
This easy no bake coffee layer dessert or Nescafe cake is a creamy dessert of coffee soaked tea biscuits in between layers of silky, smooth coffee whipped cream, topped with a crunchy almond croquant.
Why you’ll love this recipe
01. No bake
This recipe requires cooking or baking, making it perfect for hot summer days when you don’t feel like turning on your oven!
02. Super easy
This quick and simple dessert comes together with only a few ingredients. It involves dipping tea biscuits in coffee and layering them in between whipped cream, until several layers are formed similar to a tiramisu.
03. Made ahead of time
This cake has to set in the fridge for at least 4 hours or overnight, allowing the biscuits to soak up the cream and coffee flavor. This cake is amazing the next day, so it can definitely be prepared ahead of time!
What is almond croquant?
Almond croquant is made of 2 simple ingredients: caramelized sugar and almonds. The almonds are coated in melted sugar that hardens into a brittle texture. It can be broken up into pieces and sprinkled over cakes, cupcakes, or ice cream, adding a delicious crunch and rich, nutty flavor.
Here’s how to make it: In a saucepan over medium heat, add the sugar and melt until it becomes light golden brown. Remove from heat and stir in the almonds. Stir until all almonds are coated, then pour into a flat layer onto a parchment-lined sheet pan. Cool completely (the sugar will harden as it cools).
Watch how we made it:
HOw to serve
The recipe yields one 9×13 pan but feel free to use any size pan you prefer! Another option is layering the dessert in small cups, making them great for parties! This cake is best served chilled and can be made ahead of time and stored in the fridge. We recommend adding the almond croquant just before serving for the best texture and flavor.
No Bake Coffee Layer Cake
Ingredients
- 1 cup heavy cream
- 1 (7.6 oz) can table cream
- 1 packet boxed caramel flan mix, you only need the powder packet
- 1 tbsp granulated sugar
- 1 tbsp instant coffee
- 2 sleeves tea biscuits*
- 1 cup strongly brewed coffee, cooled
Almond croquant
- 1/2 cup whole almonds
- 1 cup granulated sugar
Instructions
- In the bowl of a stand mixer with the whisk attachment or with an electric hand mixer, whip heavy cream until soft peaks.
- To the whipped cream, add the table cream, flan powder, granulated sugar, and instant coffee. Whisk until stiff peaks.
- Dip the tea biscuits into the cooled coffee and layer on the bottom of a 9×13 dish. Add 1/3 of the cream and spread evenly. Repeat 2 more times.
- Chill in fridge for at least 4 hours.
- When ready to serve, make the almond croquant. In a saucepan over medium heat, add the sugar and melt until it becomes light golden brown. Remove from heat and stir in the almonds. Stir until all almonds are coated, then pour into a flat layer onto a parchment-lined sheet pan. Cool completely (the sugar will harden as it cools). Then, break into small pieces.
- Sprinkle the almond croquant on top. Serve and enjoy!
