Portuguese Biscuit Cake
Ingredients
- 125 gUnsalted butter (well softened)
- 100 gWhite sugar (powdered)
- 1 pcEgg (yolks only)
- 20 gGround coffee (brewed very strong)
- 150 mlMineral water (for the coffee)
- 0.5 pcVanilla sugar
- 200 gMaria biscuits
Method
Layers of biscuits soaked in strong black coffee, held together by a smooth, pale buttercream. When sliced, the layers are distinct and the texture melts on the tongue.
- 1
Brew a very strong coffee using the ground coffee and mineral water. Pour it into a shallow dish and let it cool slightly so it doesn't dissolve the biscuits too quickly.
- 2
Work the softened butter with the white sugar and vanilla sugar. Whisk vigorously until the mixture becomes fluffy and turns pale.
- 3
Add the egg yolks one by one to the buttercream. Continue whisking to obtain a smooth, shiny emulsion that coats the spatula.
- 4
Dip the Maria biscuits for one second in the coffee: they should be moist but remain firm. Arrange a layer of biscuits in a flower shape on the plate, cover with a thin layer of cream, and repeat.
- 5
Cover the top and sides with the remaining cream. Crush two biscuits into fine crumbs and sprinkle on top. Let it set in the fridge for at least 4 hours.
Frequently asked questions
How do you get this dish right?
- Take the butter out 2 hours before, it must have a pomade texture to emulsify properly.
- Do not soak the biscuits for more than a second; they must remain whole during assembly.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container to protect the butter from odors.
