Layered Coffee and Cream Biscuit Cake
Nov 17, 2008
We all claim we found this recipe. My mum, older sister Chantal and younger sister Sandra say that they were the first to find this recipe. We each have a story about how we were the first to find it. The rivalry continues on because this recipe garners so many compliments. And, we all love receiving compliments, of course. ”We” first discovered this recipe when I was about ten. We have no idea which cookbook we found it in. But, the first time we made it, the entire family fell in love, and with good reason: Layers of alternating chili chocolate and vanilla bean cream nestled between cardamom-espresso soaked biscuits.
This recipe is the most-requested recipe to bring to a party. Pure indulgence.
Ingredients
| 2 |
sticks of unsalted butter – softened or at room temperature |
| 1 |
cup super fine sugar |
| 1 |
cup cocoa powder |
| 1 |
egg |
| 1 |
cup water |
| 3 |
tablespoons Turkish coffee |
| 2 |
packets flat coffee biscuits |
| 1 |
teaspoon vanilla bean extract |
| 3 |
cardamom pods, bruised |
| 1 |
teaspoon chili powder |
Serves
8
Prep Time
45 minutes
Cook Time
1 hour
Directions
To make the coffee:
Boil water, reduce heat, add coffee and simmer until the top thick layer disappears. It will involve you taking it off the low heat and putting it back on the heat frequently. Be careful as it could easily overflow! Add two bruised cardamom pods. Let coffee cool to room temperature.
To make the cream:
Whip the butter until light and fluffy. Add the super fine sugar and continue to whip until sugar is incorporated. Add the egg and continue whipping for a few more minutes. When the cream is ready. Split it in half (I usually take more than half out because I like to decorate with the white cream). Add one teaspoon of vanilla extract to the white cream and blend. Remove from blender.
Add cocoa powder and chili powder to the second batch of the remaining cream and whip until ready.
Now you are ready to start assembling!
On a long flat rectangle tray or plate, lay down biscuits, 6 per layer in rows of 2.
Take the biscuits and dip quickly in the coffee. Then place again on the tray in the original position.
Now for the fun part.
Spread the cream, you can choose either chocolate or vanilla first, across the biscuits in a thin layer.
Repeat the process.
Dip biscuits in coffee, lay down over previous cream layer. Once biscuits are in position, spread the other cream flavor.
Keep repeating the above process until you reach desired level of the cake. About 6-8 layers.
Finally decorate with the remaining cream, any flavor you choose, by spreading across the sides and on top. You can then pipe messages, add strawberries or crushed nuts.
Refrigerate minimum 3 hours but preferred overnight. This tastes better if prepared a few days before serving! Serve with tea or Coffee.
Filed Under
Dessert
Spices Used
Vanilla, Chili and Cardamom
Other Ingredients Used
Biscuits
8 Comments
“This cake looks so nice.. i will try your recipe next week..It looks impressive too!”
—sari tjio, over 3 years ago
“Sounds fantastic! The cut piece looks like a layered crepe cake.”
—lisaiscooking, over 3 years ago
“It does look impressive, I can see why there might be some squabbling over it! So where did you discover it? Are you winning hands down?”
—holler, over 3 years ago
“Hi Holler,
We discovered it in a library so many years ago. I would say we all are pretty equal right now for bragging rights! ”
—Ursula, over 3 years ago
“You made this?
This is a bakery masterpiece!
Stacey Snacks”
—Stacey Snacks, over 3 years ago
“Hey Sis, Nice job, but in all fairness I think Mum discovered a variation of it in a Women's weekly Cookbook. I will try it next time with cardamon pods and chilli powder and let you which version tastes better! ”
—Chantal, over 3 years ago
“My favorite dessert! Yummy!!!
Simply delicious and mouth watering”
—XTR, over 2 years ago
“Yum, this recipe looks rather good! Looks very professional too, definitely one to impress people with. I will be trying this very soon!”
—JennyR, about 1 year ago