- 60 minutes
- For 6 people
- 0.4 € / person
- 315kcal per 100g.
How to make a cake of cookies and coffee .
Surely if I tell you that today I have prepared a cookie cake , more than one will come up with the cookie, cream and chocolate cake so typical of all children’s birthdays.
I remember that it is one of the most famous dessert recipes on all birthdays, it is a cake as ubiquitous. In this case with an adult touch, with coffee and liquor, but that we can replace if there are children.
But no, today I bring you a different recipe, a biscuit cake in its adult version . This cake, simple and tasty, I am convinced that it will become a great resource.
Perfect for kitchens who want to impress. It is a biscuit and coffee cake with a touch of liquor. Its flavor is slightly reminiscent of the classic Italian tiramisu and even a variant that I have in my favorite recipes, the biscuit tiramisu .
Of course, in my case this cake will be the one that prepares the next family meal in Galicia, perfect to accompany a good shot of ourensano coffee liqueur in the after-dinner.
Preparation of the base of our biscuit cake
- In a small saucepan, heat 2 tablespoons of cognac with soluble coffee and stir until diluted. We remove from the fire and reserve.
- We beat the butter, which must be soft, until it forms a cream. Add the eggs and continue beating until they are integrated.
- Add the diluted coffee to the two tablespoons of cognac and add it to the rest of the mixture. If children are going to drink it, the coffee will be decaffeinated and we will not pour liquor.
- Add the glass sugar and incorporate it well until we have a cream. We reserve the cream.
- Before continuing with the recipe we prepare the tray on which we want to present the cake.
- As it is a preparation that we will not be able to move to a final plating once it is made, it can break.
Assembling the cookie cake
- We have to mount the cake on the final platter or plate. So that we do not get stained when laying the layers, we resort to a system as simple as effective.
- We cover the tray we are going to use with transparent paper in such a way that the center is free.
- We use a strip of paper from one of the halves of the plate, we pass it underneath and finish before reaching the center on the other side.
- We do the same operation in the other direction, we start on the right side of the plate.
- We pass the paper underneath and end in the left half, always leaving the center free. So we can easily remove the transparent paper once we have the cake assembled.
- In a deep plate we mix the cognac with the coffee. We dip the cookies, one by one as we place them in the tray in an orderly manner.
- We have to be very careful not to soak the cookies in excess as they could break.
- Once we have the first layer of cookies we cover it with part of the coffee cream that we have reserved.
- We cover the cream with a new layer of cookies and so on until finished.
- We finish the cake with a new batch of cookies dipped in coffee.
Final presentation of the biscuit cake. Decor
- Finally we can decorate our cake by covering the sides with grated coconut, chocolate or colored shavings.
- We keep the tart in the fridge so that it acquires a certain consistency up to 30 minutes before serving.
- We will not remove the transparent paper until the cake has not hardened. This way we will avoid possible disasters since it could fall apart.
- We remove the transparent paper and we will have a cake of cookies and super great coffee.
You can see all the step by step photos of the cookie cake recipe in this album.
Tips for a perfect coffee cookie cake
- For this type of preparation I use white sugar that I grind in the coffee grinder. It is much cheaper than using icing sugar.
- We can perfectly tune the cake to our liking and choose another liquor that we like to dip the cookies or even substitute this type of cookie for others.
- It is about preparing easy, cheap desserts and ingredients to walk around the house. The kind we all have in the pantry.
- You see, very easy to prepare and even tastier. A perfect dessert for a dinner accompanied by a rich Galician coffee liqueur , who gives more?