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Biscotti Coffee Cream Cake

EfrosiaEfrosia
Novice
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Maria Kostoff
Translated by
Maria Kostoff
Biscotti Coffee Cream Cake
04/05/2013
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Preparation
35 min.
Cooking
15 min.
Тotal
50 min.
"Where you hear cake, forget about the details - your palate will take care of everything."

Ingredients

  • biscotti - 1 large package
  • milk - for dipping
  • nescafe - 1
  • for the cream
  • butter - 2/3 cup (150 g)
  • coffee - 1 cup brewed black coffee or espresso + 1 tsp instant coffee
  • sugar - 1 cup + 2 to 3 tablespoons powdered
  • eggs - 4
  • flour - 3 - 4 tbsp
  • milk - 3 1/3 cups (800 ml)
  • for sprinkling
  • coffee - 1 - 2 tablespoons mocha
  • cocoa - 1 tsp natural
measures

How to cook

Beat the butter with the powdered sugar into a fluffy a cream, and while continuously beating add the egg yolks one by one, and then, 2-3 tablespoons flour. Separately, put the black coffee and the Nescafe with milk and granulated sugar to boil.

Remove from the heat and add the mixture with the egg yolks and flour while continuously beating. Return to the heat and stir until thickened. Separately, beat the egg whites into fluffy cream and finally mix gently with the now cooled cream with coffee.

Spread a bit of cream along the bottom and sides of an oven dish. Dip each biscotti in a mixture of milk and 1 teaspoon of Nescafe. Arrange a row of biscuits, cream and repeat, until out of ingredients.

Top with plenty of cream, sprinkle with 1 tablespoon Mocha coffee and 1 tablespoon cocoa.

Rating

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