This layered biscuit cake is a dessert lover’s dream, taking the simple concept of a biscuit cake and elevating it to a gourmet treat. The combination of crisp biscuits soaked in a coffee-infused milk, layered with a velvety cream made from milk, butter, and labneh cheese, and topped with a luscious chocolate ganache, makes this dessert a showstopper. The richness of the coffee flavor perfectly balances the sweetness of the cream and chocolate, creating a multi-layered taste experience that’s truly unforgettable.
Why You'll Love This:
You’ll adore this biscuit cake because it offers a sophisticated twist on a classic dessert. The layers of creamy filling and rich ganache provide a luxurious texture, while the coffee infusion adds depth and complexity to the flavor profile. This dessert is perfect for those who appreciate a balance of sweet and bitter, with the smoothness of the cream contrasting beautifully with the crispness of the soaked biscuits. Plus, it’s a visually stunning dessert that will impress anyone you serve it to, making it ideal for special occasions or simply as a treat for yourself.
Perfect Occasion:
This elevated biscuit cake is perfect for celebrations, whether it's a birthday, anniversary, or any gathering where you want to impress your guests. Its elegant appearance and rich flavors make it suitable for holiday dinners or as a luxurious dessert for a dinner party. It’s also an excellent choice for coffee lovers, as the coffee-infused elements of the cake pair wonderfully with an after-dinner espresso or cappuccino.
Decoration Tips:
To enhance the visual appeal of this cake, consider adding a sprinkle of cocoa powder or finely grated chocolate on top of the ganache before it sets. You can also pipe some whipped cream around the edges or in small rosettes on the top for a more sophisticated look. If you’re serving this cake at a special event, garnish each slice with a chocolate-covered coffee bean or a small drizzle of caramel sauce for an extra touch of elegance.
Ingredients:
For the Cake:
- 3 packs of plain tea biscuits
For the Cream:
- 1 liter of milk
- 4 tablespoons of all-purpose flour
- 4 tablespoons of cornstarch
- 1 egg yolk
- 1 large cup of granulated sugar (about 200 ml)
- 70 grams of unsalted butter
After Cooking the Cream:
- 20 ml of brewed coffee
- 200 ml of heavy cream
- 180 grams of labneh cheese
- 1 packet of whipped cream powder
For Soaking the Biscuits:
- 2 teaspoons of instant coffee
- 100 ml of boiling water
- 100 ml of milk mixed with the leftover brewed coffee
For the Ganache:
- 200 ml of heavy cream
- 180-200 grams of dark or milk chocolate
Instructions:
- Prepare the Cream Filling: In a large saucepan, combine the milk, flour, cornstarch, egg yolk, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream. Remove from heat and stir in the butter until it melts completely. Let the cream cool slightly.
- Enhance the Cream: Once the cream has cooled, stir in the brewed coffee, heavy cream, labneh cheese, and whipped cream powder. Mix until everything is well combined and the cream is smooth and fluffy.
- Prepare the Coffee Mixture: Dissolve the instant coffee in boiling water. Add the milk and the remaining brewed coffee to this mixture. This coffee-milk blend will be used to soak the biscuits.
- Assemble the Cake: Dip each biscuit into the coffee-milk mixture, ensuring they’re fully soaked but not falling apart. Arrange a layer of soaked biscuits at the bottom of your serving dish. Spread a generous layer of the prepared cream over the biscuits. Repeat the process, alternating layers of biscuits and cream, until you’ve used all the biscuits and cream.
- Make the Ganache: Heat the heavy cream in a saucepan until it’s just about to boil. Remove from heat and add the chocolate, stirring until it melts completely and the mixture is smooth. Let the ganache cool slightly before pouring it over the top layer of the cake.
- Finish and Chill: Pour the ganache over the top of the cake, spreading it evenly to cover the entire surface. Chill the cake in the refrigerator for at least 4 hours, or until the ganache is set and the flavors have melded together.
- Serve and Enjoy: Slice the cake into squares or rectangles and serve cold. The layers of coffee-soaked biscuits, rich cream, and decadent chocolate ganache create a dessert that’s sure to be a hit.
Enjoy!