Grandma’s coffee-and-cream no-bake layercake
(also known as “Mason’s cake”)
For 15-20 pieces
3 packets of tea biscuits (square or rectangle, with or without coconut flakes)
One pot of COLD strong fresh coffee (no instant coffee)
250 grams of butter (unsalted, at room temperature)
250 grams of powdered or extra fine caster sugar
100 grams of chocolate chips or sprinkles
1. Take a flat baking tray or cutting board that will fit 12 biscuits laid flat (3x4 biscuits)
2. Mix the butter with the sugar in a mixing bowl until you have a smooth creamy mixture. If it is still too thick, put the bowl in a shallow bath of warm water until you see the buttermix go liquid at the edges. Stir until you have the desired smoothness.
3. Pour some of the coffee into a small bowl.
4. With the help of a fork, dip only whole biscuits one by one into the coffee for 1 second (not too long or the biscuit will go soggy) and lay them flat on the tray until you have one layer of coffee-dipped biscuits. Save undipped broken biscuits for later on. Add coffee to the bowl when necessary.
5. Take 1/4 of the butter/sugar mix and spread it out carefully and thinly across the layer of biscuits (with a wooden spoon or a knife).
6. Repeat step 4 and 5 until you have 4 layers of biscuits and 4 layers of cream. (If you have cream left, smear it along the sides of the cake)
7. Put all broken biscuits in a bag and roll/crush them until you have nothing but fine crumbles.
8. Pour the chocolate chips and the crumbles over the top of the cake (and the sides if they are creamed)
9. Put the cake in the fridge for a couple of hours (or the freezer for one hour)
10. Cut the cake into the desired number of parts and serve.