Cebu is set to hit 50-degrees Celsius for the months of April and May 2024, so it’s only fitting that we get creative with the ways to stay cool; one of which is by enjoying refreshing desserts and beverages!
One of the top beverages that Sugboanons enjoy is coffee, be it in the morning or at night. And what better way to enjoy a cup of joe than pairing it with a sweet cake, right? Even tastier when we merge the two to have a bittersweet and caffeinated explosion in your tongue! So, get your freezers ready as we make a no-bake coffee cake to celebrate the holiday named after it: National Coffee Cake Day!
INGREDIENTS
- 1 box of Full Cream Milk
- 1 can of sweetened condensed milk
- 2½ sachets of instant black coffee, or more if you prefer more caffeine
- Hot water
- MY San Grahams biscuits
- 2 drops of vanilla syrup (optional)
HOW TO PREP
- In separate containers, mix the first 2 sachets of instant coffee with hot water. Dissolve the remaining ½ in another container and set it aside till cool.
- Once your coffee’s in room temp, mix the cream, vanilla, the dissolved 2 sachets of coffee, and condensed milk all together in a bowl.
- Use a hand mixer to form a soft foam of the mixture and set it aside.
- In a rectangular pan that can fit your freezer, line the bottom with the Graham biscuits similar to what you do when making mango floats. Then, brush or wet the biscuits with the other half of coffee that was set aside a while ago.
- Put a layer of the cream mixture on top of the brushed biscuits.
- Repeat the layering of biscuits, brushing coffee, and cream until you reach the top of the pan.
- Cover the filled pan with saran wrap and put it in the freezer for at least 5 hours.
You can dust the coffee cake with powdered cocoa or cinnamon, and even add some baby marshmallows on top for a sweeter touch! Regardless, make sure to serve it cold.
