Coffee and Cookie Cake
Ingredients
- 33.3 gGround coffee (strong brewed)
- 333.3 mlWhole milk (liquid)
- 2.7 pcEgg (yolks only)
- 66.7 gWhite sugar (powdered)
- 26.7 gCorn starch (sifted)
- 33.3 gUnsalted butter (in small pieces)
- 133.3 gClassic crispbread (whole)
- 0.7 tspVanilla extract (liquid)
- 133.3 gMaria biscuits
Method
Layers of coffee-soaked biscuits and smooth cream. The texture is meltingly soft, almost cloud-like, with the coffee's bitterness perfectly balancing the sweetness.
- 1
Prepare a very strong coffee with the ground coffee and 300ml of water. Let it cool in a shallow dish. The aroma should be powerful.
- 2
Whisk the egg yolks with the sugar until pale. Stir in the cornstarch. Pour in the hot milk infused with a splash of coffee and vanilla. Thicken over low heat until the cream coats the spoon.
- 3
Off the heat, add the butter in small pieces. Whisk vigorously to obtain a shiny and silky texture.
- 4
Quickly dip the Maria biscuits in the lukewarm coffee: they should be moist but hold their shape. Line the bottom of a dish, cover with a layer of cream, and repeat the process.
- 5
Smooth the surface. Let it rest in the refrigerator for at least 4 hours. The cake will set and the flavors will balance out.
Frequently asked questions
How do you get this dish right?
- Do not soak the biscuits too long, a quick dip is enough so they don't turn into mush.
- The cream is ready when it coats the back of the spoon and a line drawn with your finger stays clear.
How long does this dish keep?
Store in the refrigerator in its dish, covered with film, for up to 48 hours.
