Biscuit Cake with Coffee Cream

"Be sure to try this biscuit cake with coffee cream because not all biscuit cakes are created equal."
Preparation30 min.
Cooking15 min.
Тotal45 min.
Servings8-10 pieces
Be the first to cook this recipe
  • Views534
  • Views per month3
  • Views per week0
  • Rating4 out of 5


  • biscuits - 14 oz (400 g) plain, white or cocoa
  • butter - 2/3 cup (150 g)
  • coffee - 2 cups, strongly brewed black coffee or espresso
  • sugar - 1 cup
  • powdered sugar - 4 tablespoons
  • eggs - 4
  • milk - 1 cup


Beat the butter with powdered sugar into fluffy cream. In a water bath on the stove, beat the egg yolks with the granulated sugar until the mixture thickens. Be careful not to boil the eggs and make lumps.

Allow the yolk mixture to cool and spoon by spoon add it to the butter cream, constantly whipping. Finally mix with 1/2 of the coffee. Leave the cream as is, or mix it with the beaten to snow egg whites.

Warm the remaining coffee with the milk. Dip each biscuit in this milky coffee mixture and arrange them in a suitable tray. Pour part of the cream on top and repeat until you've built the entire cake.

Finally, spread it evenly with cream and make a decoration of grated chocolate or wafers.


5 0
4 1
3 0
2 0
1 0
Give your rating:



Be the first to comment