Coffee Biscuit Cake

Coffee Biscuit Cake: An Irresistible Delight for Unforgettable Moments

If you are looking for a quick and tasty dessert that will impress your guests, then the coffee biscuit cake is the perfect choice! This cake not only comes together easily, but it combines the delicious flavors of coffee and chocolate in an irresistible way. Whether you enjoy it for breakfast with a milky coffee or as a dessert for a special occasion, this cake will surely win the hearts of everyone.

Preparation Time
- Preparation time: 45 minutes
- Baking time: 20 minutes
- Cooling time: 1 hour
- Total: Almost 2 hours
- Number of servings: 12

Ingredients
For the base:
- 4 large eggs
- 4 tablespoons powdered sugar
- 2 tablespoons cold water
- 2 tablespoons oil (sunflower oil is ideal)
- 2 tablespoons flour
- 2 tablespoons cocoa
- 450 g biscuits (plain biscuits like "Digestive" or "Petit Beurre")

For the soaking syrup:
- 150 ml water
- 1 packet of instant coffee
- 1 teaspoon vanilla sugar

For the coffee cream:
- 250 ml milk
- 2 egg yolks
- 2 tablespoons flour
- 2 tablespoons sugar
- 200 g butter (leave at room temperature to soften)
- 80 g powdered sugar
- 3 teaspoons instant coffee
- 2 packets of vanilla sugar

For the chocolate cream:
- 100 g dark chocolate
- 2-3 tablespoons liquid cream
- 200 g butter
- 30 g cocoa
- 80 g powdered sugar
- 1 teaspoon rum essence

For the glaze:
- 200 g chocolate
- 50-60 ml liquid cream
- 2-3 squares of cappuccino white chocolate, grated

Step-by-Step Preparation
1. Preparing the Base
Start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the powdered sugar, one tablespoon at a time, and continue to beat until you achieve a firm meringue. In another bowl, combine the egg yolks with cold water, oil, cocoa, and flour. Gently fold the two mixtures together with a spatula to avoid deflating the meringue.

Line a 35x25 cm baking tray with aluminum foil and pour in the batter, smoothing the surface. Bake in a preheated oven at 180°C for 20 minutes. Test with a toothpick: if it comes out clean, the base is ready! Let it cool.

2. Preparing the Syrup
In a saucepan, bring the water to a boil, then add the instant coffee and vanilla sugar. Stir until completely dissolved. Let the syrup cool slightly.

3. Preparing the Coffee Cream
Heat the milk in a saucepan. In a bowl, whisk the egg yolks with the sugar and flour. When the milk boils, gradually add it (in a thin stream) to the egg yolk mixture, stirring continuously. Return the mixture to low heat and cook, stirring constantly, until thickened. Allow the cream to cool.

In another bowl, beat the butter with the powdered sugar until fluffy. Add the cooled coffee cream, instant coffee, and vanilla sugar. Mix well until smooth.

4. Preparing the Chocolate Cream
Melt the chocolate with the liquid cream in a bowl over a water bath, stirring constantly. Let it cool slightly. In another bowl, beat the butter with the powdered sugar until fluffy. Add the cooled chocolate, cocoa, and rum essence, mixing until well combined.

5. Assembling the Cake
To assemble the cake, start by soaking the base with the coffee syrup. Spread a layer of coffee cream, followed by a layer of biscuits soaked in strong coffee (10-12 seconds per biscuit), then a layer of chocolate cream. Continue this process, alternating layers, until all ingredients are used up.

6. The Glaze
To prepare the glaze, melt the chocolate together with the liquid cream, stirring well. Coat the cake with this glaze and decorate with grated chocolate.

7. Cooling and Serving
Refrigerate the cake for at least 30-40 minutes, ideally overnight, to allow the flavors to meld. Cut into slices, this coffee biscuit cake is perfect served alongside a milky coffee or a fragrant tea.

Practical Tips
- Biscuits: Choose quality biscuits, as they will influence the final texture and taste of the cake.
- Coffee: You can use both instant coffee and freshly brewed coffee, but make sure it is strong enough to soak the biscuits properly.
- Creams: You can experiment by adding a bit of coffee liqueur to the coffee cream or soaking the biscuits with a rum syrup for an extra flavor boost.
- Decoration: You can decorate the cake with coffee beans or chocolate flakes for a more sophisticated look and taste.

Nutritional Information (per serving)
- Calories: 380
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 5 g
- Fiber: 1 g

Frequently Asked Questions
- Can I use another type of biscuits? Of course! Oreo biscuits or cocoa biscuits can add an interesting twist.
- How can I reduce the sugar in the recipe? You can use natural sweeteners or artificial sweeteners instead of sugar in the creams.
- What can I do if the cream doesn’t thicken? If the coffee cream doesn’t thicken enough, you can cook it a few more minutes, stirring constantly.

The coffee biscuit cake is not only a delicious dessert but also a true delight for the senses. Whether you prepare it for a special occasion or simply to indulge yourself, every bite will bring a touch of happiness. Make it and let yourself be carried away by its enchanting flavors!

 Ingredients: Base layer: 4 eggs, 4 tablespoons powdered sugar, 2 tablespoons cold water, 2 tablespoons oil, 2 tablespoons flour, 2 tablespoons cocoa, 450 g biscuits. Syrup for the base layer: 150 ml water, 1 packet of instant coffee, 1 teaspoon vanilla sugar. Coffee cream: 250 ml milk, 2 egg yolks, 2 tablespoons flour, 2 tablespoons sugar, 200 g butter, 80 g powdered sugar, 3 teaspoons instant coffee, 2 packets vanilla sugar. Chocolate cream: 100 g chocolate + 2-3 tablespoons liquid cream, 200 g butter, 30 g cocoa, 80 g powdered sugar, 1 teaspoon rum essence. For soaking the biscuits: 350-400 ml strong coffee + 1 tablespoon sugar, 1 teaspoon rum essence. Glaze: 200 g chocolate, 50-60 ml liquid cream, 2-3 squares of white chocolate with grated cappuccino.

 Tags:  cookie cake