The other day, while browsing through my very first blog, I randomly rediscovered a very old yet tried and tested family recipe, the legendary brick cake. I didn’t even remember it was there, abandoned in the archives, and even less that I had forgotten to transcribe it onto my new blog. So, caught by this sudden revelation and inspired by the idea of preparing this wonderful cake that my mom used to make for us only on special occasions, I took the opportunity to renew the photos and make it again after years of inexplicable neglect! I honestly couldn’t tell you, even after doing some research, what the origins of this exquisite cake are, but I can express what it means to me! The brick cake is my childhood! I believe my grandmother also prepared it, I have a vague memory, but for sure, every birthday of ours was celebrated this way, like a coveted prize, even licking the baking dish in which it was made, the honor of which obviously went to the birthday person! Yes, because the beauty of this cake is that it doesn’t need to be baked in the oven but in the fridge, and there are no difficulties in unmolding it, as it is served directly from the baking dish in which it is prepared. So choose one carefully, that is nice to present and deep enough to hold at least three layers! For the rest, it resembles tiramisu a lot, but thanks to that touch of dark chocolate in the last layer, in my opinion, the flavor and consistency are far superior!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: No Bake
- Cuisine: Italian
Ingredients for a baking pan for 10 people:
- 14 oz ladyfingers
- 2 cups heavy cream
- 7 oz dark chocolate + as needed for grating
- pastry cream
- 3 powdered sugar
- as needed milk
Preparation:
Start by preparing the cream according to the recipe shown above. Beat the eggs with the sugar using a hand whisk until you get a frothy mixture, then add the sifted starch (fig. 1).
Mix carefully and pour in the milk previously heated with lemon zest, always stirring. Place on the stove, stirring until it thickens (fig. 2).
Turn off the heat, pour onto a plate, and cover with cling film until it cools down completely. In the meantime, whip the cream in a well-chilled glass bowl placed in the freezer for half an hour with the powdered sugar, until it is nice and firm (fig. 3).
Arrange the first layer of ladyfingers slightly soaked in milk vertically in a large baking dish (fig. 4).
It is important to pay attention to this operation, because the cookie should not be too soggy, risking it becoming mush, but neither should it be too dry, at the expense of the cake’s softness. Completely cover the cookies with a layer of pastry cream, using a spatula (fig. 5).
Grate some chocolate over it or dust with cocoa powder, then proceed to create another layer, this time arranging the ladyfingers horizontally (fig. 6).
Cover and proceed to create a third layer identical to the others or until the ingredients are used up. On the last layer, cover with whipped cream, leaving aside a few tablespoons for garnish, using a piping bag (fig. 7).
Then spread and smooth with a spatula to cover the whole surface (fig. 8).
Level it so there are no uncovered spots (fig. 9).
Finally cover with a layer of dark chocolate previously melted in a double boiler with a little milk and already completely at room temperature. Put in the fridge for at least 3 hours.
And there you go…your brick cake is ready to be enjoyed!
Bon Appetit from Fefè’s kitchen!
