500 grams of powdered whipped cream
500 ml of sparkling mineral water
1 pack of whipping cream stabilizer
300 grams of ground digestive biscuits
2 tablespoons of Nescafé Cappuccino
Beat the powdered whipped cream with ice cold sparkling water and stabilizer until stiff peaks form. Divide that into three parts. Fold the biscuits in the one third on the batter and fold the cappuccino powder into the second third. Leave the last third plain. In a spring form pan, pour the biscuit layer and flatten it with a spatula, then pour the cappuccino layer and flatten it also, and then pour the plain layer. Cool the cake well in the refrigerator (at least 8 hours) and serve with scoops of ice cream with pralines or topping of your choice.