Name: Coffee and cream fridge cake
Total time: 30 min
Yield: Serves 10-12
Ingredients: for the tin vegetable or sunflower oil; 750ml double cream, chilled; 100ml kahlua; 2 tsp instant espresso powder, plus extra to decorate; 2 tbsp icing sugar; 1 tsp vanilla extract; 3 x 250g packs Lotus Biscoff; to decorate chocolate-covered coffee beans

Easy fridge cake with coffee on a cake stand with a wedge taken out

for the tin vegetable or sunflower oil
750ml double cream
chilled
100ml kahlua
2 tsp instant espresso powder
plus extra to decorate
2 tbsp icing sugar
1 tsp vanilla extract
3 x 250g packs Lotus Biscoff
to decorate chocolate-covered coffee beans

Method

step 1
Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.
step 2
Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.
step 3
To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.
step 4
Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.