LAYERED COFFEE CAKE (by Maman)
We call this the "gateau des familles" a.k.a. the family cake because this has been in ours for almost 100 years! It dates back to Maman's great grand mother and doesn't require any cooking. Since it tastes at its best after sitting in the fridge for 5 or so days, Maman likes to prepare this cake in advance of big celebrations so it becomes one less thing to worry about the day of. In our family, this cake is made for all important celebrations: Christmas, special birthdays and weddings (Maman made one for my oldest sister Aude's wedding with the couple's faces drawn with confectionery sugar on the top! It sounds cheesy but it was actually pretty cool).
This cake is made by layering biscuits that we dip into coffee (our favorite thing to do when we were kids and now our nieces' must do when they visit Maman from London)... each biscuit layer is separated by a thin layer of butter cream to give the cake a creamy exquisite taste. Bon appetit!
Serves 10 l Difficulty: high l Prep time: 45min l Total time: 6 days
2 boxes LU Biscuits The (I get mine here)
8 oz butter, melt it and let it harden in the freezer for 20 minutes
4 egg yolks
1 cup sugar
1 cup black coffee
1. With hand mixer, beat butter, sugar, egg yolks until you get a thick cream.
2. To assemble the cake, choose a flat plate that's big enough to make a 8 biscuit square onto. Make the 8-biscuit square by dipping each biscuit into coffee and placing them next to each other to make a 6x6" square.
3. Now spread a thin layer of butter cream on top of the biscuit layer.
4. Repeat steps 3 and 4 until you made a 2-3 inch cake. Finish by covering the top and sides of the cake with a thin layer of butter cream.
5. Decorate the cake according to your imagination... we like to sprinkle caster sugar or cacao powder.
6. Place the cake in the fridge for 4 to 6 days and take it out 30 minutes before eating.