French Cookie Cake Recipe
Ingredients
| 1 cup 1/2 lb.) soft butter | ||
| Orange peel | 1 Teaspoon, grated | |
| Powdered sugar | 3 Cup (16 tbs), sifted | |
| Egg yolks | 2 | |
| 1/4 cup ground sweet chocolate | ||
| 1 teaspoon instant coffee powder | ||
| Hot water | 2 Teaspoon | |
| Biscuits package | 1 | |
| 3 tablespoons hot or cold coffee | ||
| 1 or 2 tablespoons ground sweet chocolate for topping | ||
Directions
With a rotary beater, cream butter, orange peel, and powdered sugar until fluffy.
Beat in egg yolks, one at a time, whipping until mixture is very smooth and light.
Blend the 1/4 cup chocolate and coffee powder with 2 teaspoons hot water, then add to the butter mixture and mix thoroughly.
Divide cookies into 3 equal stacks.
Arrange the first stack side by side on a flat serving dish to form a rectangle or square.
Sprinkle with 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream mixture.
Arrange second stack of cookies on the buttercream, sprinkle with another 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream.
Place the third stack of cookies over this layer; moisten evenly with 1 more tablespoon coffee.
Frost tops and sides of rectangle with remaining buttercream (or reserve a small amount for decoration).
Lightly dust the 1 or 2 tablespoons chocolate over the top of the cake; decorate, if you wish, with puffs of the reserved buttercream.
Beat in egg yolks, one at a time, whipping until mixture is very smooth and light.
Blend the 1/4 cup chocolate and coffee powder with 2 teaspoons hot water, then add to the butter mixture and mix thoroughly.
Divide cookies into 3 equal stacks.
Arrange the first stack side by side on a flat serving dish to form a rectangle or square.
Sprinkle with 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream mixture.
Arrange second stack of cookies on the buttercream, sprinkle with another 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream.
Place the third stack of cookies over this layer; moisten evenly with 1 more tablespoon coffee.
Frost tops and sides of rectangle with remaining buttercream (or reserve a small amount for decoration).
Lightly dust the 1 or 2 tablespoons chocolate over the top of the cake; decorate, if you wish, with puffs of the reserved buttercream.
Chef
