Biscuit Cake
A creamy layered dessert of coffee-soaked biscuits, toasted milk powder cream, and smooth chocolate ganache.
Ingredients
1/2 tbsp instant coffee
1/3 cup water
Ganache
150g milk chocolate
1/2 cup whipping cream
Cream
1/3 cup milk powder
1 1/2 cups whipping cream
1 can cream
6 kiri pieces
1/3 cup condensed milk
vanilla
150g biscuits (petit beurre)
Method
In a bowl, whisk the instant coffee and water. Set aside.
In the microwave or over a double boiler, melt the chocolate and cream until smooth. Set aside.
In a saucepan over low heat, add the milk powder and whisk until golden brown. Allow to cool.
Whisk the whipping cream and milk powder until soft peaks form.
Whisk in the cream, kiri, condensed milk, and vanilla until smooth.
Dip the biscuits in the coffee and lay on a small pyrex. Top with half of the cream and half of the ganache. Repeat the layers.
Refrigerate for 4 hours or until cold.
