Coffee-Flavoured Biscuit Cake

Coffee-Flavoured Biscuit Cake

by chef João Pupo


  • 250 g butter
  • 2 packets marie biscuits
  • 150 g sugar
  • 6 coffee cups Torrié espresso coffee


Cream the softened butter with the sugar and two cups of coffee. Dip the biscuits in the remaining coffee and create a layer of biscuits on a serving plate. Cover this layer with a little of the cream. Repeat the process until there is not more cream. The last layer of cream should cover the whole cake. Crush about 6 biscuits in a food processor. Sprinkle the cake with these crushed biscuits. Refrigerate for around 3 hours.