Monday, August 13, 2012

Café Gateau

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Every year on my dad's birthday my mum used to prepare café gateau. Somehow this tradition went on for years and it become the dessert of choice for my birthday as well. I liked it so much that I could eat it as breakfast (not that my mum knew).

  • 2 egg whites
  • 3 tablespoons cocoa
  • 2-3 packets Morning Coffee biscuits/ tea biscuits
  • 200g margarine (roomboter)
  • 1 teaspoon vanilla essence
  • 1 can nestle cream
  • 4 egg yolks
  • 200g icing sugar
  • cup of hot black coffee
  • 2 teaspoon sugar
  • 2 tablespoons water
  • Chocolate flakes (optional)
  1. Whisk the icing sugar and margerin until it start turning white. This will take some time so I would suggest not to do the whisking by hand.
  2. Melt the cocoa in warm water.
  3. Add the cocoa with the sugar and margarine mixture.
  4. While whisking add the egg yolks one at a time.
  5. Whisk the egg whites until stiff.
  6. Add the egg whites to the mixture.
  7. Prepare a rectangular dish in which you will assemble the gateau. Size around 30x20cms.
  8. Dip the biscuits in the coffee. Don't leave too long since the buscuits will melt and break otherwise.
  9. Layer the dipped biscuits in the dish. For the bottom biscuits layer I usually make 2 layers of busciuts.
  10. On top of the buscuits add half of the chocolate mix.

  11. Flatten the chocolate mix.
  12. Add another layer (or 2) of dipped biscuits.
  13. Add the rest of the chocolate mix.
  14. Add the last layer of dipped biscuits.

  15. Mix the cream with the vanilla.
  16. Spread the cream evenly on top of the biscuits.
  17. If you want sprinkle chocolate flakes on top.

  18. Refrigerate the gateau for a few hours before serving.

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