Traditional Portuguese Biscuit Cake
Thermomix recipe: Traditional Portuguese Biscuit Cake. Ready in 20 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 250 g unsalted butter, softened
- 200 g powdered sugar (icing sugar)
- 2 large egg yolks
- 3 tbsp strong brewed coffee, cooled
- 400 g digestive biscuits (or Maria biscuits)
- 300-400 ml strong brewed coffee, cooled (for dipping)
Instructions
- Ensure butter is at room temperature. Prepare 300-400 ml strong brewed coffee and let it cool completely. Set aside 3 tablespoons of this coffee for the cream.
- Insert the butterfly whisk into the clean and dry Thermomix bowl. Add 250 g softened unsalted butter and 200 g powdered sugar.
- Cream the butter and sugar for 2 minutes / Speed 3. Scrape down the sides of the bowl with the spatula.
- Add 2 large egg yolks and 3 tbsp cooled strong brewed coffee to the bowl.
- Mix for 1 minute / Speed 3 until a smooth, light cream forms. Remove the butterfly whisk and set the cream aside in a separate bowl.
- Dip each biscuit briefly into the remaining cooled strong brewed coffee. Do not over-soak to prevent them from becoming too soft.
- Arrange a single layer of dipped biscuits on a serving plate or in a springform pan. Spread a thin layer of the butter cream over the biscuits.
- Repeat the layering process with biscuits and cream until all ingredients are used, finishing with a layer of cream on top. You can create a round or rectangular shape.
- Cover the cake loosely with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the flavours to meld.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.