Ingredients
For the Biscuit Layers:
- 500 g Petit-Beurre biscuits (approximately 2 sleeves)
For the Cream Cheese Filling:
- 250 g cream cheese (15% fat)
- 500 ml whipping cream (38% fat)
- 1/3 cup icing sugar
- 1/4 cup vanilla custard powder
For the Espresso Dip:
- 2 cups milk
- 2 tsp espresso extract or 2 tsp instant coffee dissolved in water
For the Ganache Topping:
- 100 g semi-sweet chocolate
- 100 g milk chocolate
- 200 ml whipping cream (38% fat)
Instructions
- Prepare the Cream Cheese Filling:
- In a large mixing bowl, combine the cream cheese, whipping cream, icing sugar, and vanilla custard powder.
- Use a hand mixer or stand mixer to whip the mixture until it becomes smooth and firm.
- Prepare the Biscuit Base:
- Mix the milk with espresso or dissolved coffee in a shallow bowl.
- Quickly dip each biscuit into this mixture (do not soak them for too long).
- Arrange the dipped biscuits in a 35×23 cm rectangular baking dish to form a single layer. Repeat to create a second layer of biscuits.
- Assemble the Layers:
- Spread half of the cream cheese mixture evenly over the biscuit layers.
- Add two more layers of dipped biscuits on top.
- Spread the remaining cream cheese mixture over the final biscuit layer and smooth the surface with a spatula.
- Prepare the Ganache Topping:
- Finely chop both types of chocolate and place them in a heatproof bowl.
- Heat the whipping cream until it just starts to boil, then pour it over the chopped chocolate.
- Let it sit for 1 minute, then stir until the ganache is smooth and glossy.
- Finish and Chill the Cake:
- Pour the ganache over the top layer of the cream cheese mixture, spreading it evenly to cover.
- Refrigerate the cake for at least 3 hours to allow it to set completely.
This delicious cake combines the richness of espresso-dipped biscuits, creamy layers, and a silky ganache topping, making it a perfect dessert for coffee lovers!