Gateau Biscuites a la Cuiller
It is a rainy evening and every sensible person in Nizas turns the computer off as a protection against thunder and lightening. No one has ever accused me of being sensible, reasonable, and any other adjective close to this description. The closest was “yes, but is very nice child” when I was a young one. and it really meant “she is not very pretty”. Those days are over. And rainy nights to me mean cosy cup of tea, cosy PJ. Hot toast, a lovely and romantic video, and in the absence of any of those goodies, just a E-mail to my friends.
The following recipe is Madelaine’s recipe. A widow at the age of 30, in charge of 3 daughters and living with her in laws Madelaine was put in charge of the school yard and the children that played in it. The job was hers for over 30 years. It became a vocation. I am told by her daughter that this recipe is a favorite one in the village. The truth is that I have never tasted this cake at any do in Nizas, but Henriette Jarlet confirmed that any house wife worth her salt know how to make this cake. However, I did taste it, finally, in my own kitchen, and if you are lucky enough, you will get some to taste. After tasting it, I am determined to make it part of my “regulars”. Just loved the bitter/sweet taste of it.
Gateau - Biscuites à la Cuiller
1 large packets of Biscuits à la Cuiller
In a large bowl mix the following ingredients:
- 5 spoonfuls rum
- 1 1/2 cups black coffee
- 2 spoonfuls fine sugar
Prepare custard:
In a heavy casserole mix the following ingredients:
- 1/2 Liter milk
- 3 egg yolks
- 2 spoonfuls vanilla favoured sugar
- 2 spoonfuls regular fine sugar
On medium heat, Constantly mix all ingredients, slowly. Be carful not to bring to a boil. And should your mixture separate just put in a bottle, close bottle and shake. Voila! the whole cream will be together again.
In another casserole, melt a bar of dark chocolate with a spoonful water. Prepare cake:
In a large plate; transfer biscuits which were dipped in the coffee/rum and arrange the first layer of cake.
On top of first layer of biscuits, add some custard cream;
Transfer another layer of biscuits on top of custard cream, bur ensure that this layer is laid in another sense to the first layer.
On top of second layer of biscuits add custard cream;
Repeat layer of biscuits and layer of cream till you run out of biscuits.
On top of last layer sprinkle with melted chocolate.
Keep refrigerated at least 6 hours.
Bon appetite
