This Coffee-Layered Cake is a classic Southern no-bake dessert that combines the bold flavor of strong espresso with a luscious, creamy filling. Using convenient imported butter biscuits as the base, this recipe creates distinct layers of coffee-infused crunch and smooth sweetness. The filling, made from a cooked egg custard folded into whipped butter and powdered sugar, offers a delicate texture that sets perfectly in the refrigerator. It&# 226;ÂÂs an elegant yet easy treat for potlucks, holidays, or any time you crave a sophisticated coffee dessert without turning on the oven. Garnished with maraschino cherries, itâÂÂs a nostalgic favorite.
Coffee-Layered Cake
Description
This Coffee-Layered Cake is a classic Southern no-bake dessert that combines the bold flavor of strong espresso with a luscious, creamy filling. Using convenient imported butter biscuits as the base, this recipe creates distinct layers of coffee-infused crunch and smooth sweetness. The filling, made from a cooked egg custard folded into whipped butter and powdered sugar, offers a delicate texture that sets perfectly in the refrigerator. It&# 226;ÂÂs an elegant yet easy treat for potlucks, holidays, or any time you crave a sophisticated coffee dessert without turning on the oven. Garnished with maraschino cherries, itâÂÂs a nostalgic favorite.Ingredients
Directions
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Separate eggs, reserving the yolks for the filling and discarding or saving whites for another use.
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In a 2-quart saucepan, beat egg yolks and granulated sugar together on medium speed for about 30 seconds until well blended.
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Beat in the milk until fully incorporated into the egg mixture.
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Heat the mixture over medium heat, stirring constantly to prevent curdling.
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Once the mixture begins to steam, reduce the heat to low.
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Boil gently, stirring constantly, for exactly 1 minute to thicken the custard.
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Remove from heat and place plastic wrap or waxed paper directly onto the surface of the milk mixture to prevent a skin from forming.
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Refrigerate the custard mixture for about 2 hours, or until completely cool.
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In a medium bowl, beat the softened butter on high speed for about 5 minutes until it is light, fluffy, and pale in color.
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Gradually beat in the powdered sugar until the frosting is smooth and creamy.
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Fold the chilled egg mixture into the butter and sugar mixture until combined.
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Open the packages of imported butter biscuits and arrange them in a single layer in a ungreased 13x9x2-inch baking pan.
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Quickly dip one-third of the biscuits in cold espresso or very strong coffee (do not soak them, just a quick dip).
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Arrange the dipped biscuits in a single layer in the bottom of the prepared pan.
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Spread one-third of the creamy filling evenly over the layer of biscuits.
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Sprinkle 2 teaspoons of cocoa powder over the filling.
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Repeat the layers: dip remaining biscuits in coffee, arrange in pan, spread filling, and sprinkle with remaining cocoa.
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Cover the pan tightly and refrigerate for at least 3 hours to allow the cake to set.
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Garnish with maraschino cherries before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 215.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 15.3g77%
- Cholesterol 64.5mg22%
- Sodium 192.9mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
