Mocha cake without baking

Ingredients for 1 servings:

• 48 butter cookies
• 250 g sweet cream butter or other unsalted butter
• 250 g sugar, brown (basterd sugar) or regular sugar
• 2 eggs
• 4 tbsp coffee, very strong, brewed and cooled
• 200 ml milk
• 150 g chocolate sprinkles for sprinkling or chocolate shavings, brittle etc.

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

the Dutch answer to Cold Dog

The cake is stacked the day before and then should rest overnight in the refrigerator. Cream the butter with the beaters of a hand mixer until light and fluffy. Add the sugar and continue stirring until it is almost dissolved. Beat in the eggs. Stir in the strong coffee a tablespoon at a time until the flavor is to your liking. Pour the milk into a shallow container and immerse the cookies just before stacking them; do not soak them, or they will fall apart. Coffee lovers can stir any leftover coffee into the milk. Arrange 12 cookies in a 3 x 4 pan on a shallow serving dish. Spread the cookies with one-sixth of the cream. Repeat this process with 12 cookies and one-sixth of the cream each. Cut the second, third, and fourth layers of cookies in half, if necessary, and place them so that they lie halfway over the seams of the first layer, like bricks. Staggered layers make the cake more stable than placing all the cookies exactly on top of each other. Spread the remaining cream on top and all sides of the cake. If the buttercream layers are too thin for you, you can opt for a flatter cake with three layers of cookies and a total of 36 cookies. Spread the first layer with a quarter of the cream each and the last layer with the remaining half. Sprinkle the cake all over with chocolate sprinkles, chocolate shavings, or chocolate brittle and refrigerate overnight so the cookies soften with the cream. You can also freeze this mocha cake after it’s had a chance to set.