A very simple and tasty dessert that takes just a few minutes to prepare, the Coffee and Cookie Brick Cake is a grandmother’s dessert; mine sometimes made it with coffee, sometimes with instant barley, and other times with chocolate, and it was very appreciated by all of us.
An economical dessert ideal for a snack but perfect for ending a family lunch, maybe on a Sunday.
If the dessert is also intended for children, you can make it with decaffeinated coffee or instant barley, and it will be perfect. Then sprinkle it on the surface with powdered sugar or unsweetened cocoa just before serving, otherwise it will be absorbed by the pudding.
Below, I’ll leave you some other cakes to make with cookies, and then right after the photo, we’ll discover how to prepare the Coffee and Cookie Brick Cake!!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Coffee and Cookie Brick Cake
- 5.3 oz cocoa cookies
- 3.5 oz cornstarch
- 4 cups milk (whole, skim, or plant-based as desired)
- 4.2 oz sugar
- 1 coffee (long espresso)
- to taste powdered sugar (or unsweetened cocoa)
Tools
- 1 Whisk
- 1 Small saucepan
- 1 Loaf pan 10 inches
Preparation of Coffee and Cookie Brick Cake
To prepare the Coffee and Cookie Cake, first prepare the espresso coffee with the machine or the moka and set it aside.
In a small saucepan, mix the cornstarch with the sugar, then add the milk, stirring with a whisk.
Incorporate the coffee and make sure there are no lumps before bringing it to the heat.
Cook the Coffee and Cookie Cake over medium heat, stirring with the whisk.
The mixture should thicken, reaching a boil without sticking to the bottom of the saucepan.
Once the pudding has thickened, remove it from the heat.
Line the bottom and sides of a loaf pan with chocolate cookies, pour in half of the freshly prepared cream.
Make a second layer of cookies, then the remaining cream, leveling the surface.
Finish the Coffee and Cookie Cake with more cookies to cover the entire surface, place in the refrigerator to rest for at least 2 hours.
Once everything has solidified, invert and unmold the Coffee and Cookie Brick Cake onto a serving plate.
Sprinkle with powdered sugar or unsweetened cocoa and serve.
I leave you with my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to Store Coffee and Cookie Brick Cake
You can store it in the refrigerator for 2 days.
Other Recipes
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