Wafer with coffee cream
A wafer with coffee cream is an idea for a sweet dessert that can be prepared quickly and efficiently. This wafer is for people who like very sweet desserts, because the coffee cream used to layer the wafer sheets is exceptionally sweet. So if you don’t like overly sweet desserts, this wafer is not for you. To prepare a wafer with coffee cream, I start by whisking eggs with crystal sugar and instant coffee. Properly whisked egg mixture is fluffy and almost white. I cool down the eggs whisked with sugar, and quickly combine them with well-grinded soft butter. I immediately spread the cream on the wafer sheets, then weigh them down with a cutting board and put them in the fridge to let the cream harden. After taking the wafer out of the fridge, I cut it almost immediately, giving it only 2-3 minutes to let the cream warm up. I encourage you to try the recipe for a wafer with coffee cream below and enjoy.
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Ingredients for wafer with coffee cream.
- 4 eggs “L”
- 250 g crystal sugar
- 12 g instant coffee powder
- 300 g butter
- wafer (5 sheets 160 g all together)
How to make wafer with coffee cream.
Put a pot of water on the heat, place a large bowl on it and bring the water to a boil. When the water in the pot begins to boil, reduce the heat to low. Pour in the crystal sugar, add the eggs and whisk with a hand mixer for about 10 minutes. After that, add instant coffee and continue whisking for 2-3 minutes. Then transfer the bowl with the eggs to a bowl filled with cold water and continue whisking until the mixture is lukewarm or close to room temperature. Cool down the finished cream to room temperature.
Put the soft butter into a bowl and rub until creamy and fluffy – about 5 minutes. Whisking efficiently and quickly, add the cooled egg mixture. Whisk for a while, but not too long, so that the cream does not curdle.
Cover each wafer sheet with cream, leaving the top of the last one uncoated. Weight the wafer with cream with a heavier kitchen board and put it in the fridge for at least 2 hours before serving. As the wafer is filled with egg cream, it should be stored in the refrigerator.
Good to know when making wafer with coffee cream.
The bowl placed over the pot with water should not touch the water. There should be enough water in the pot to boil freely, but you cannot have a full pot.
The butter used to prepare the cream should be at room temperature and should be soft but not runny.
Do you like cakes with coffee cream? If so, try our recipe for Cheesecake with coffee.
