I enjoy making this cake on a rainy day,because it combines three of my favourite things; coffee, cake and rain.
Step 1: Ingredients
120g of butter
100g of caster sugar
2 eggs, separated
Rich tea biscuits
Chocolate powder (optional.)
Step 2: Velvet Batter
Cream together the butter with the sugar ,add the egg yolks, combine well.
Add 2 tbsp of chocolate powder.
Beat the egg whites ,with a pinch of salt and a drop of fresh lemon juice ,until stiff and fold in.
This is where you can get creative, you can leave the chocolate out, you can add a tsp of instant coffee instead ,if you really like the flavour. Add a tbsp of coconut oil with the butter.Or ground almonds.
Step 3: Make a Pot of Strong Coffee.
Enjoy the smell of the infused coffee while it bubbles away.
Step 4: Laying the Cake
Place the biscuits in the pattern you would like the cake to be, I made a flower like shape. The first bottom biscuits aren't dipped in coffee so they can support the others well. Spoon cream on top of each biscuit, after that dip each biscuit in the coffee just enough to soak but not too long so it becomes soft. Repeat untill you run out of cream. ( don't make it too high or it will collapse). Spread the last layer well untill covered all over. It needs to be refrigerated ,ideally over night ,so the cream hardens and the biscuits soften.