Indulgent layered cookie cake with rich coffee cream and decadent chocolate ganache: a next-level dessert experience

This layered cookie cake is a dessert lover’s dream. It takes the simple concept of a cookie cake and elevates it to a delicious treat. The combination of crispy cookies dipped in coffee-infused milk, topped with a velvety cream made from milk, butter and labneh cheese, and topped with a luscious chocolate ganache, makes this dessert a real showstopper. The rich coffee flavor perfectly balances the sweetness of the cream and chocolate, creating a truly unforgettable layered taste experience.

Why you'll love this:

You’ll love this cookie cake because it offers a sophisticated take on a classic dessert. Layers of creamy filling and rich ganache provide a luxurious texture, while the coffee infusion adds depth and complexity to the flavor profile. This dessert is perfect for those who appreciate a balance of sweet and sour, with the sweetness of the cream contrasting beautifully with the crunch of the soaked cookies. Plus, it’s a visually stunning dessert that will impress anyone you serve it to, making it perfect for special occasions or just to treat yourself.

Perfect opportunity:

This elevated cookie cake is perfect for celebrations, whether it’s a birthday, a party, or any other gathering where you want to impress your guests. Its elegant appearance and rich flavors make it an ideal dessert for holiday dinners or as a luxurious dessert for a dinner party with friends. It’s also a great choice for coffee lovers, as the coffee-infused elements of the cake pair wonderfully with an espresso or cappuccino after dinner.

Decorating tips:

replaces the word nice with empty enhance the visual appeal of this cake, consider adding a sprinkle of cocoa powder or finely grated chocolate to the top of the ganache before it sets. You can also pipe whipped cream around the edges or in small rosettes on top for a more sophisticated look. If you're serving this cake at a special event, top each slice with a chocolate-covered coffee bean or a little drizzle of caramel sauce for an extra touch of elegance.

Ingredients:

For the cake:

• 3 packets of plain tea biscuits

For the cream:

• 1 liter of milk
• 4 tablespoons all-purpose flour
• 4 tablespoons cornstarch
• 1 egg yolk
• 1 large cup granulated sugar (about 200 ml)
• 70 grams of unsalted butter

After cooking the cream:

• 20 ml of brewed coffee
• 200 ml of thick cream
• 180 grams of labneh cheese
• 1 packet of whipped cream powder

replaces the word nice with empty soak the biscuits:

• 2 teaspoons instant coffee
• 100 ml boiling water
• 100 ml of milk mixed with the remaining brewed coffee

For the ganache:

• 200 ml of thick cream
• 180-200 grams of dark or milk chocolate

Instructions:

1. Prepare the cream filling: In a large saucepan, combine milk, flour, cornstarch, egg yolk, and sugar. Cook over medium heat, stirring constantly, until mixture thickens and becomes a smooth cream. Remove from heat and stir in butter until completely melted. Let cream cool slightly.
2. Improve the cream: Once the cream has cooled, stir in the brewed coffee, heavy cream, labneh cheese, and whipping cream powder. Mix until well combined and the cream is smooth and fluffy.
3. Prepare the coffee mixture: Dilute the instant coffee in boiling water. Add the milk and the rest of the brewed coffee to this mixture. This coffee-milk mixture will be used to soak the biscuits.
4. Assemble the cake: Dip each biscuit into the coffee-milk mixture, making sure they are well-soaked but not collapsing. Arrange a layer of soaked biscuits on the bottom of your serving dish. Spread a generous layer of the prepared cream over the biscuits. Repeat the process, alternating layers of biscuits and cream, until you have used all the biscuits and cream.
5. Prepare the ganache: Heat the heavy cream in a saucepan until it is about to boil. Remove from the heat and add the chocolate, stirring until completely melted and the mixture is smooth. Let the ganache cool slightly before pouring it over the top layer of the cake.
6. Finish and cool: Pour the ganache over the top of the cake, spreading it evenly to cover the entire surface. Chill the cake in the refrigerator for at least 4 hours, or until the ganache is set and the flavors have blended.
7. Serve and enjoy: Cut the cake into squares or rectangles and serve cold. Layers of coffee-soaked biscuits, creamy custard and decadent chocolate ganache create a dessert that’s sure to be a hit.

Appreciate!