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French Cookie Cake

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  Soft butter 1⁄2 Pound (1 Cup)
  Grated orange peel 1 Teaspoon
  Powdered sugar 3 Cup (48 tbs), sifted
  Egg yolks 2
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4678 Calories from Fat 1954

% Daily Value*

Total Fat 221 g340.1%

Saturated Fat 134.5 g672.6%

Trans Fat 0 g

Cholesterol 857.8 mg285.9%

Sodium 951.2 mg39.6%

Total Carbohydrates 665 g221.6%

Dietary Fiber 5.3 g21.2%

Sugars 485.3 g

Protein 29 g58.3%

Vitamin A 122.4% Vitamin C 11.3%

Calcium 15.6% Iron 19.5%

*Based on a 2000 Calorie diet

French Cookie Cake Recipe