• 5 eggs
  • 160 grams (5.64 ounces) powdered sugar
  • 192 grams (6.77 ounces) almond flour
  • 5 egg whites
  • 32 grams (1.13 ounces) sugar
  • 24 grams (0.85 ounces) flour
  • 24 grams (0.85 ounces) cocoa powder
  • 40 grams (1.41 ounces) butter
  • 160 grams (5.64 ounces) cream (33%)
  • 400 grams (14.11 ounces) cream cheese
  • 16 grams (0.56 ounces) leaf gelatin
  • 128 grams (4.52 ounces) coffee
  • 30 grams (1.06 ounces) sugar
  • 40 grams (1.41 ounces) sugar
  • 450 grams (15.87 ounces) cherries


  • Mixing Bowls

    Choose bowls of various sizes so you can easily transition between whipping cream and mixing batter.

  • Electric Mixer

    This will make your life easier by ensuring that you achieve perfectly whipped eggs and cream cheese every time.

  • Spatula

    Great for folding in ingredients gently to maintain that airy texture.

  • Square Baking Frame (20x20cm)

    Makes it easy to shape the layers evenly, ensuring uniformity in your shortcakes.

  • Baking Parchment

    This helps prevent sticking and makes clean-up much easier.

  • Refrigerator

    A must for setting the mousse overnight, ensure you have enough space!


Step 1

1. Whip the eggs and powdered sugar together until the mixture becomes white and triples in volume. Be sure to whip the mixture on high speed to achieve the desired volume.

Step 2

2. Gently fold in the almond flour using a spatula, being careful not to deflate the eggs.

Step 3

3. In a separate bowl, whip the egg whites and 32 grams of sugar until stiff peaks form.

Step 4

4. Fold in the flour, cocoa powder, and melted butter into the egg mixture. Then carefully fold in the whipped egg whites.

Step 5

5. Divide the batter into 4 equal parts. Using a square frame (20x20 cm, 7.87x7.87 inch), bake one cake layer at a time at 392°F (200°C) for about 10 minutes. Allow each layer to cool completely. Use parchment paper to line the baking frame for easy removal.

Step 6

6. Soak the gelatin in ice water until it blooms.

Step 7

7. Whip the cream until stiff peaks form. Chill your mixing bowl and beaters in advance for best results.

Step 8

8. In another bowl, whip the cream cheese and 30 grams of sugar together until smooth.

Step 9

9. Heat the coffee until warm, then dissolve the remaining 40 grams of sugar in it. Add the gelatin and stir until it is completely dissolved.

Step 10

10. Pour the hot coffee mixture into the cream cheese in a thin stream, whisking continually. Do this slowly to prevent the mixture from curdling.

Step 11

11. In 3 additions, fold the whipped cream into the cream cheese mixture, stirring gently until smooth.

Step 12

12. Wash and pit the cherries, then cut them into halves. Fresh or canned cherries can be used depending on what’s available.

Step 13

13. Line the baking frame with foil. This will help with assembling and handling the cake.

Step 14

14. Assemble the shortcakes by layering in the following order: one biscuit layer, mousse, cherries, another biscuit layer, cherries, mousse, and so on until the biscuit layer is on top.

Step 15

15. Refrigerate the assembled cake overnight. This allows the flavors to meld together and the mousse to set properly.

Step 16

16. In the morning, remove the cake from the fridge and cut it into the desired number of pieces (typically 8). Enjoy! Feel free to decorate with additional cream, glaze, or ganache as you like.


Indulge in these shortcakes topped with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of elegance. They're perfect for special occasions like birthdays or anniversaries, where their rich flavors can really shine. You could also serve them with a scoop of vanilla ice cream on a hot day, making it an unbeatable summer dessert. Feeling a bit fancy? Garnish your shortcakes with some dark chocolate shavings and a few whole cherries for a sophisticated look. The slight bitterness of the dark chocolate pairs wonderfully with the sweetness of the cherries and the rich mousse, making for a delightful bite each time. If you're planning a family gathering or a cozy evening with friends, these shortcakes fit right in. They have that perfect mix of indulgence and homey comfort that appeals to both adults and kids. Serve them alongside a steaming pot of coffee or a glass of wine, and you've got a dessert that’s hard to resist.


For a gluten-free version of these shortcakes, simply replace the 24g of regular flour with an equal amount of gluten-free all-purpose flour. The rest of the steps remain the same, giving you a delightful treat that’s safe for anyone with gluten sensitivities. You might be surprised at how well the almond flour and gluten-free flour work together to create a soft, moist texture. To make these shortcakes vegan, you'll need a few more substitutions. Replace the eggs and egg whites with a combination of aquafaba (the liquid from a can of chickpeas) and a flaxseed egg mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes). Swap out the cream cheese for a vegan cream cheese alternative and the dairy cream for coconut cream. Use agar-agar instead of gelatin to achieve the same thickening effect in the mousse. With these changes, you still get to enjoy these delicious shortcakes in all their glory.


  • How do I know when my eggs are whipped enough?

    The eggs should be light in color and have tripled in volume. When you lift the whisk, the mixture should fall in a ribbon pattern.

  • Can I use frozen cherries?

    Yes, but make sure to thaw and drain them properly to avoid excess moisture that can make your cake soggy.

  • How can I avoid overmixing the batter?

    Fold gently and avoid using a mixer for this step. Stop mixing as soon as you see no more dry ingredients.

  • Can I make the mousse layer ahead of time?

    Yes, you can prepare the mousse a day ahead and keep it in the fridge. Just make sure to give it a gentle stir before assembling.

  • How do I keep my layers from sticking to the pan?

    Use baking parchment and lightly grease it to ensure easy removal of your cake layers.

  • What’s the best way to cut the shortcakes for serving?

    Use a sharp knife that has been dipped in hot water and wiped dry. Clean the knife between cuts for the best results.

Nutrition facts

Coffee & chocolate shortcake with cherries
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):310 - 350
Total Fat:25g
Saturated Fat:12g
Total Carbohydrate:22g
Total Sugars:18g