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+ servings

Nescafe Cake

A coffee biscuit cake that's creamy, a little sweet and with a rich coffee flavor. Comes together in minutes and never fails to hit the spot!
Course Dessert
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 0 minutes
Chiling Time 3 hours
Servings 6 people
Calories 289kcal


  • 2 tablespoon nescafe powder dissolved in 1 cup hot water
  • 1 cup heavy whipping cream 250ml
  • 3 tablespoon sweetened condensed milk
  • splash vanilla extract, optional
  • 1 creme caramel sachet, powder only 49g
  • 1 pack tea biscuits or graham crackers 7 oz or 200 g
  • 2 tablespoon cocoa powder for topping


  • Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
  • Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. Layer in a 7x11 or 9x9 inch clear pyrex dish, then top with half the cream mixture.
  • Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!



Recipe barely adapted from Little Sunny Kitchen
You can omit the creme caramel powder but it really adds such depth to the cream mixture, I highly recommend it.


Calories: 289kcal