Coffee Cookie Cake – a delicious recipe with Maria wafers rectangular, butter, powdered sugar, egg yolks, coffee, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the sugar with the butter until a cream is obtained.
2
Add egg yolks and the strong coffee, to taste.
3
In a dish, place the coffee. Dip the wafers into the coffee, without letting soak.
4
In the dish where you want to put the cake, make layers alternating wafer with cream. Make the shape of the carripana taking care to leave cream to cover the whole cake.
5
Crush one or two wafers. With a piece of tin foil, make a rectangle and place it in the cake dish. Sprinkle the remaining cake with the crushed wafers.
6
Carefully remove the tin foil and make the eyes, mustache, wheels, mouth and antenna using the black sugar paste.
7
Store the cake in the refrigerator until ready to serve.
769
kcal
Calories
57
g
Fat
63
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Maria wafers rectangular, 1 1/8 cups butter, 2 1/16 cups powdered sugar, 2 egg yolks, and more.
Yes, Coffee Cookie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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