• 1/2 liter whipped cream
  • 1/2 lbs Ladyfingers (boudoir biscuits, sponge biscuits)
  • 6 packs vanilla sugar
  • 1/2 bottle Ponche Crema (small)
  • 1/2 cup black coffee
  • 1/2 cup rum or cognac


First make the black coffee and leave it to cool down.

Lightly dip the Ladyfingers in rum/cognac and coffee.

Beat the whipped cream with the vanilla sugar then add the Ponche Crema as slowly as possible. The cream should be smooth and thick.

Cover the bottom of the springform pan with one layer of the Ladyfingers, then cover the Ladyfingers with the Ponche Crema mixture and repeat the procedure with Ladyfingers and Ponche Crema mixture.

Finalize with the Ponche Crema mixture.

Votos Totales: 465


Garnish with coffee beans or strawberries.

Put the cake in the fridge for 1 to 2 hours and it's ready to serve with coffee.

You can keep the cake in the freezer as long as you want.

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  • Alimento base: Sponge biscuits
  • Dificultad: Average
  • Tiempo preparación: 90 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Aruba
  • Comunidad:
  • Típica de: Aruba
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes