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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Tops courtesy Israel Diary Board. The cookies can be crushed. 30 vanilla wafers can be substituted for the petit Beurre Cookies. Ingredients:
2 -3 teaspoons instant coffee |
2 teaspoons sweetened cocoa powder (or 1/2 teaspoon cocoa powder with 2 tbl sugar) |
5 pasteurized eggs |
2 cups sugar |
2 1/4 lbs white cream cheese |
1/2 tablespoon vanilla essence |
1/2 tablespoon rum extract |
15 petit beurre biscuits, whole |
Directions:
1. Mix instant coffee with sweetened cocoa powder.
2. Separate egg whites from yolks. Beat egg whites with 1 cup sugar until stiff.
3. In a large bowl, mix cheese, yolks, 1 cup sugar, vanilla, and rum essence. Gently fold beaten egg whites into the batter.
4. Line large rectangular pyrex dish with petit beurre crumbs. Pour half the batter over the cookie or crumb base.
5. Sprinkle with coffee and cocoa mixture and cover with the remaining half of the batter.
6. Freeze.
7. When the cake is sliced, the dark surface inside creates a marble effect, which adds an element of surprise as well as flavor.
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