Breezy Cake Recipe
Breezy Cake
Flavors of Tunisia
Total time: more than 2 hours

Preparation time: 15 minutes
Refrigeration time: 2 hours

Difficulty: Easy
For 6 servings

- 500 ml (2 cups) strong coffee with 2 Tbsp. instant coffee added
- a package of butter cookies
- 150 g (5 oz.) finely ground toasted almonds
- 150 g (5 oz.) finely ground toasted hazelnuts
- 150 g (5 oz.) finely ground toasted unsalted pistachios

Whipped cream
- a small container of heavy cream (35%)
- granulated sugar
- 1 packet of vanilla sugar
  1. Prepare the strong coffee, adding the instant coffee, and let cool.
  2. Prepare the whipped cream, adding the sugar and vanilla sugar.

Assembling the cake

  1. Dip one layer of the cookies into the coffee (be sure they are neither dry nor too soggy).
  2. Cover with a first layer of whipped cream.
  3. Sprinkle on a layer of nuts (in order: almonds, hazelnuts, almonds, pistachios).
  4. Repeat the layering  3 or 4 times until the ingredients are used up.
  5. Cover with plastic wrap and refrigerate for 2-3 hours before serving.
More recipe ideas

A recipe in special collaboration with Neyla Chehimi

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