Coffee fantasy

Prepared from precious confectionery intermediate Terravita products is an electrifying portion of positive energy not only for sophisticated gourmets. A note of aromatic coffee combined with a nutritious hazelnut will improve the mood in the long autumn and winter evenings, and will also work great as a special Christmas table.


Sponge cake

  • 6 eggs (whites and yolks separated, room temperature)
  • 145 g sugar
  • 120g cake flour
  • 90 g potato flour
  • 10 g baking powder


  • 650 ml heavily chilled 30% cream (for flavouring with coffee paste)
  • 300 ml heavily chilled 30% cream (for use without aromatisation)
  • 50g 60% coffee paste (Index KA-52-050), (7% in whipped cream mass)

Sponge cake

  • FormaRectangular baking tin 40 x 25 cm
  • Temperatura170°C (fan oven); 180°C (no fan)
  • Countdown30- 40 minutes

RecipeInstructions: sponge cake


Whip the egg whites to obtain a fluffy foam, gradually adding the sugar and stirring until a homogeneous mass is obtained. Combine the whipped egg whites and sugar with yolks. In a separate dish, sift the cake flour, potato flour and baking powder, then add gently while mixing to the whipped mass combined with yolks. Put the dough into a baking tin and until golden brown colour. Leave the baked sponge to cool, remove from the tin and divide into four equal slices.

Mass with coffee paste

RecipeInstructions: Mass

Mix the coffee paste till unified consistency. Weigh 50g of the paste. Whip the 30% cream and slowly add the 50g of coffee paste, stirring continuously until a homogeneous mass is obtained. This amount of the coffee paste will allow to obtain a mass with a strong taste and aroma. Depending on their desired intensity, the dosage of the coffee paste in the cream mass can be modified between 2% and 8%. Pour 300 ml of 30% cream in a separate container. Leave without any additives to prepare the top of the dough.

13% premium hazelnut Terravita cream

13% premium hazelnut Terravita cream apply directly to spread on the biscuit layers.

PrzepisTo make the Coffee Fantasy

Put a thick layer of 13% Premium hazelnut cream on the bottom layer of the biscuit. Then apply a rich layer of cream mass with coffee paste. Apply the middle layer of biscuit and coat with a thin layer of cream on the 13% Premium Hazelnut. Apply a delicate layer of whipped cream. Cover the whole cake with a thin biscuit flake and decorate as desired, sprinkle with cocoa powder or crushed Terravita dark chocolate.