Cappucino Cake
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
|
* |
| 1 | cup |
coffee
boiling |
|
| 2 | teaspoons |
gelatin, unflavored
|
*
|
| 1 | cup |
milk, sweetened condensed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
|
* |
| 237 | ml |
coffee
boiling |
|
| 1E+1 | ml |
gelatin, unflavored
|
*
|
| 237 | ml |
milk, sweetened condensed
|
|
Directions
Line cake tin with foil and put sponge in - it should either be the tin the sponge was cooked in, or a very close fit.
Slowly dissolve the gelatin in the coffee, the mix the coffee mixture into the condensed milk.
Pour over sponge cake, trying to make sure mixture is absorbed evenly.
Refrigerate for several hours until set.
Cut into small serves, decorate with cream and powdered chocolate.
