2 packs of Maria Biscuits (you can find them in the Mexican section of your grocery store)
2 cups of powdered sugar
1 egg
Very strong coffee
Directions
Mix butter and sugar until creamy then add egg set aside
Start dipping the cookies one at a time in the coffee, don't let them sit in there long, just a quick dip
then place on the serving plate in the shape of a flower
Do one layer of cookies, then spread a thin layer of the butter cream mixtureRepeat layers about one and half packs of the Maria cookies.
Cover the whole cake with the remaining butter cream mixture
Take some of the remaining cookies and crumble them on top
Best to eat cold.
Keep it refrigerated.
I had a version of this in lisbon with a coffee butter cream - they had added some instant coffee to the butter cream.
ReplyDeleteI tried it at home with instant coffee blended into to the butter cream with a ristretto shot of espresso as well. It was great!
Thanks,I have to give it a try.
ReplyDelete