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Biscuits, butter cream and coffee: the tile cake is the best there is

Tile cake

Among the sweets of Emilia Romagna, the cake is one of the best known and most appreciated. Here's how to prepare it with the original recipe.

The briquette cake is one of those desserts that even the less experienced can prepare without too much fear. Ideal to serve as a snack, during a birthday party or as a dessert after a meal , it is made in less than an hour. It is an excellent spoon dessert to be enjoyed cold and, once the butter cream is prepared, the bulk of the work is done.

Also known as sweet brick, the tile cake takes its inspiration from a typical cake from Emilia Romagna prepared with biscuits dipped in coffee and interspersed with a butter cream. Similar in procedure to tiramisu , however it is prepared with dry biscuits (and not with ladyfingers) and is ideal to prepare if you are looking for desserts without an oven .

Curious to discover our secrets for preparing the tile cake?

Tile cake
Tile cake

How to make brick cake recipe

The preparation of this spoon dessert is quite simple and is divided into two parts: we will start with the preparation of the cream and then we will move on to assembling the dessert.

  1. Start by placing the soft butter cut into small pieces in a bowl .
  2. Then add the icing sugar and with an electric whisk or a stand mixer fitted with a wire whisk, whip the mixture until it is frothy.
  3. Add the yolks one at a time, always with the machine running and waiting for the previous one to be absorbed before continuing. Your buttercream is ready.
  4. On the side, mix the coffee with the cointreau . If you prepare it for children, choose decaffeinated coffee and omit the liqueur.
  5. Now all you have to do is assemble the dessert. Cover a mold of about 20 cm x 20 with plastic wrap and spread a layer of biscuits soaked in coffee on the bottom.
  6. Then cover with the buttercream and repeat the layers until you run out of ingredients.
  7. Finally, decorate with a sprinkling of bitter cocoa .
  8. Let the dessert rest in the refrigerator for at least 4 hours before serving , removing it from the mold thanks to the plastic wrap.

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