Indulge in this sumptuous dessert, where velvety cream cheese layers meet the crispness of espresso-soaked biscuits. Each bite of this cake offers a harmonious blend of rich creaminess and subtle coffee notes, encapsulated within a smooth chocolate ganache. Perfect for special occasions or as a luxurious treat, this cake is a testament to the timeless pairing of coffee and cream.
Ingredients
- Layer of Biscuits:
- 500 grams of Petit-Beurre biscuits (approximately 2 sleeves)
- Creamy Cheese Blend:
- 250 grams of 15% fat cream cheese
- 500 milliliters of 38% fat whipping cream
- 1/3 cup of icing sugar
- 1/4 cup of vanilla custard mix
- Espresso Dip:
- 2 cups of milk
- Espresso extract or 2 teaspoons of instant coffee diluted in water
- Silky Ganache Cover:
- 100 grams of semi-sweet chocolate
- 100 grams of milk chocolate
- 200 milliliters of 38% fat whipping cream
Preparation Method:
- Cream Cheese Filling:
- In a mixing bowl, combine the cream cheese, whipping cream, icing sugar, and vanilla custard mix. Whip until you achieve a creamy and firm consistency.
- Biscuit Arrangement:
- Mix the milk and espresso or coffee in a bowl. Briefly immerse each Petit-Beurre biscuit in this mixture, then lay them in a 35x23 cm rectangular baking dish, forming two layers of espresso-touched biscuits.
- Assembling the Layers:
- Evenly spread half of the cream cheese mixture over the biscuit base. Then, add two more layers of coffee-infused biscuits and top with the remaining cream cheese mixture. Smooth the surface.
- Ganache Preparation:
- Chop both the semi-sweet and milk chocolate finely. Heat the whipping cream until it starts to boil, then pour it over the chopped chocolate. Let it sit for a minute before stirring to create a smooth ganache.
- Final Assembly:
- Pour the ganache over the set biscuit and cream cheese layers, ensuring an even coating. Refrigerate the cake for at least 3 hours to allow it to firm up.
Enjoy this elegant and rich espresso-infused biscuit and cream cheese cake, a perfect blend of textures and flavors.