Portuguese Coffee Biscuit Cake with Butter Cream

What you need

• 250 g (2 sticks plus 1 tbsp) unsalted butter, soft
• 50 g (2 oz) fresh cream cheese, spreadable, unflavored
• 250 g (2 cups) icing sugar, sifted
• 3 large egg yolks
• 400 g (14 oz) Maria biscuits, plain round tea biscuits, about 50
• 250 ml (1 cup) strong coffee, cooled to room temperature
• 30 ml (2 tbsp) white rum, optional, replace with more coffee
• 40 g (1 1/2 oz) dark chocolate, finely grated

Method

Restated from the original video

1. 1

   Line the base and sides of a 20 cm (8 in) springform pan with parchment paper.

2. 2

   Beat the butter, cream cheese and icing sugar with a mixer until pale and fluffy, 3-4 min.

3. 3

   Add the yolks one at a time, beating well after each, until the cream is smooth and light.

4. 4

   The yolks are not cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

5. 5

   Stir the coffee and rum together in a shallow dish.

6. 6

   Dip each biscuit in the coffee for 1-2 seconds per side. It should be soaked through but still hold its shape.

7. 7

   Cover the base of the pan with a single layer of dipped biscuits, about 9, packed close together.

8. 8

   Spread a thin layer of cream over the biscuits. Keep about a third of the cream in the bowl for coating the outside.

9. 9

   Repeat the layers of biscuits and cream, ending with a layer of biscuits, until the biscuits are used up, 5 layers in all.

10. 10

    Cover and chill at least 6 hours, or overnight.

11. 11

    Release the pan and peel off the paper. Coat the top and sides with the reserved cream.

12. 12

    Press the chocolate onto the sides and scatter it over the top. Keep chilled and slice cold.

Imported from confecciona.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.