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German Pie with a touch of Coffee

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German Pie with a touch of Coffee


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Tempo de preparo

1 hour(s)


15 servings

Renata Andrade

  • Ingredients
  • Recipe
  • unsalted butter200 g
  • Whey-free sour cream1 can(s)
  • Refined sugar1 cup
  • Fresh cream200 g
  • Vanilla Extract1 dessert spoon
  • Salt1 g
  • Maizena Biscuit1 unit(s)
  • Instant coffee1 tablespoon
  • Dark chocolate250 g
  • Fresh cream100 ml
  1. Start by preparing the ganache, melt the chopped chocolate and add the cream at 40 degrees Celsius. Mix with a mixer or fouet. Reserve. Put the butter with the sugar and the pinch of salt in the mixer. Beat the butter with the sugar on high speed with the globe until it becomes a smooth cream and doubles in size. Reduce the speed and gradually add the ice cream, beat until you get a homogeneous mixture. Mix the vanilla extract with the fresh cream and until the point of ribbon. Mix this whipped cream into the cream with the help of a spatula. Reserve.
  2. Mix the instant coffee or coffee of your choice with the whey of the cream and pass the cookies in this mixture without leaving it too wet. Make a layer of cream, on top of a layer of cookies that should be superimposed and, if you like, some chocolate shavings. Then another layer of cream, another layer of cookies, finishing with the cream. The pie should be mount preferably in a removable background shape and lined with plastic to make it easier to remove from the shape. Once this is done, let it freeze for at least 4 hours.
  3. After the pie is cold and firm, unmold and cover with ganache, let it cool a little longer. Decorate as you like and serve chilled. I'm sure it will be a success, it's not too sweet and the touch of coffee gives it a very special flavor. Enjoy your food!

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