This butter cookie cake without baking, is prepared very quickly, in just 20 minutes, you can serve the cake. Ideal for surprise guests, especially since the cake then does not need to be cooled extra.
If you serve the cake immediately or within the next 2 hours (chill in the fridge), then the cookies are still a little crunchy. Should what remain over, so you can also like to keep the longer, but thereby the cookies will be accordingly softer.
The decoration I have kept quite simple with some chocolate shavings, for the reason that the cake itself is already very powerful.
I used one layer of butter cookies per tier, although I would recommend you to take a double layer, so that the cream does not have the upper hand and you have too much cream for too little ‘floor’.
If you like a slightly creamier consistency instead of the solid cream, feel free to add some of the cooled coffee. For example, I always do this with my tiramisu recipe. The cream is then creamier and you have even more coffee flavor, which I like very much.
- 500 g mascarpone
- 70 g sweetened condensed milk
- 80 g melted, cooled dark chocolate
- unsweetened, cooled coffee
- Butter cookies
- chocolate shavings for decoration
- In a bowl, put the mascarpone, melted dark chocolate and sweetened condensed milk.
- Whip for about 2 to 3 minutes.
The cream is quite firm, if you like it creamier, feel free to add some cooled coffee.
- Dip the butter cookies in the coffee and arrange them side by side on a plate or serving platter. I recommend a double layer of butter cookies, so you don't end up with too much cream and little 'bottom'.
- Pour a little cream on top and smooth.
- Repeat this with the butter cookies and the cream about 3 to 4 times. Put some of the cream aside.
- Spread the rest of the cream around the cake. Decorate with chocolate sprinkles.
The cake can be served immediately or refrigerated for 1 to 2 hours if needed.
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