Double Coffee Cream Recipes

DOUBLE CREAM

Steps:

• Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
• Refrigerate the cream until ready to use.
• Double cream should be used within an hour after it is made.
• If you wait longer, you will need to re-whip it slightly.

RASPBERRY DOUBLE CREAM COFFEE CAKE

Steps:

• Heat oven to 350.
• Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
• To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
• Beat medium speed until well mixed.
• Spread batter over bottom and 2 inches up side of greased & floured 9" springform pan.
• In small bowl combine 1/4 cup sugar, cream cheese and egg.
• Beat at medium speed until smooth.
• Spread mixture over batter to within 1/2 inch from edge.
• Spread preserves over cream cheese mixture.
• Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
• Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
• Cool 15 minutes and remove side of pan.
• Center will settle slightly.
• Store in refrigerator.

DOUBLE COFFEE CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan. Bake 10 minutes.
• Mix liqueur and instant coffee granules until well blended; set aside. Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in coffee mixture; pour into crust.
• Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Meanwhile, dip 21 of the almonds in chocolate, 1 at a time. Gently shake each almond to remove excess chocolate. Place on wax paper-covered tray. Refrigerate 5 minutes or until chocolate is set. Remove from refrigerator. Place 16 of the chocolate-dipped almonds around edge of cheesecake. Arrange remaining 5 chocolate-dipped almonds in center of cheesecake. Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake. Store cheesecake in refrigerator.