French Cookie Cake
|Soft butter||1⁄2 Pound (1 Cup)|
|Grated orange peel||1 Teaspoon|
|Powdered sugar||3 Cup (48 tbs), sifted|
|Ground sweet chocolate||1⁄4 Cup (4 tbs)|
|Instant coffee powder||1 Teaspoon|
|Hot water||2 Teaspoon|
|Tea biscuits/Short bread cookies||9 Ounce (1 Package, 30 Pieces, Petit Beurre Brand)|
|Coffee||3 Tablespoon (Hot/Cold)|
|Ground sweet chocolate||2 Tablespoon (For Topping)|
With a rotary beater, cream butter, orange peel, and powdered sugar until fluffy.
Beat in egg yolks, one at a time, whipping until mixture is very smooth and light.
Blend the 1/4 cup chocolate and coffee powder with 2 teaspoons hot water, then add to the butter mixture and mix thoroughly.
Divide cookies into 3 equal stacks.
Arrange the first stack side by side on a flat serving dish to form a rectangle or square.
Sprinkle with 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream mixture.
Arrange second stack of cookies on the buttercream, sprinkle with another 1 tablespoon coffee, and spread with a little less than 1/3 of the buttercream.
Place the third stack of cookies over this layer; moisten evenly with 1 more tablespoon coffee.
Frost tops and sides of rectangle with remaining buttercream (or reserve a small amount for decoration).
Lightly dust the 1 or 2 tablespoons chocolate over the top of the cake; decorate, if you wish, with puffs of the reserved buttercream.