Prăjitură cu Biscuiți și Cremă de Ciocolată (Biscuit and Chocolate Cream Cake)

Name: Prăjitură cu Biscuiți și Cremă de Ciocolată (Biscuit and Chocolate Cream Cake)
Yield: about 20 squares, 25 × 35 cm (10 × 14 inch)
Cuisine: Romania
Ingredients: 500 g Petit Beurre biscuits; 300 ml strong coffee or milk, for dipping; 250 g butter, at room temperature; 200 g powdered sugar; 50 g cocoa powder; 2 tbsp rum, or 1 tsp rum extract; 1 tsp vanilla

Also called prajitura cu biscuiti si crema de ciocolata, no-bake biscuit cake, petit beurre cake

A no-bake tray cake of tea biscuits dipped in coffee or milk and layered with chocolate butter cream, left overnight to soften.

Makes: about 20 squares, 25 × 35 cm (10 × 14 inch)

Make ahead

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Biscuits

500 gPetit Beurre biscuits
300 ml1¼ cupsstrong coffee or milk, for dipping

Chocolate cream

250 g1 cup + 2 tbspbutter, at room temperature
200 g1⅔ cupspowdered sugar
50 g½ cup + 2 tbspcocoa powder
2 tbsprum, or 1 tsp rum extract
1 tspvanilla

Method

Cream. Beat the butter (250 g1 cup + 2 tbsp) until very fluffy. Add the powdered sugar (200 g1⅔ cups), cocoa powder (50 g½ cup + 2 tbsp), rum (2 tbsp) and vanilla (1 tsp) and beat 5 minutes, until light.
Assembly. Dip each biscuit briefly in the strong coffee or milk (300 ml1¼ cups); don't soak it. Lay a layer of biscuits in a 25 × 35 cm (10 × 14 inch) pan and spread a third of the cream over them. Repeat to make 3 layers, ending with cream.
Refrigerate at least overnight, until the biscuits are soft. Cut into squares.

Notes

Striped version. Alternate the chocolate cream with a vanilla cream.