Susan Osterman, FASS Purchasing
My mother was a very proud French-Canadian lady who passed away in early June this year. She had often reminisced about a cake her mother made growing up, Gateau Froid au Café. This year for Mother’s Day, she translated the recipe from French into English, we made the cake and it’s delicious but very rich. I hope you enjoy it.
Gateau froid au café ingredients:
- 1 lb. of biscuits broken into pieces (Malted Milk biscuits, Village Cookies, Wiindmill Cookies, etc.)
- 1 lb. of Powdered Sugar
- 1 cube of unsalted Butter, melted and cooled
- 2 T. Cocoa Powder
- 3/4 c. very strong Coffee, cooled
- 1 t. Vanilla extract
- 1 egg yolk, lightly beaten
Directions
- Butter a 8”x8” square pan and line with parchment paper.
- Mix the melted butter, cooled coffee, cocoa powder, and vanilla together until well combined.
- Add the egg yolk, mix until no yellow yolk shows any longer. Add in the powdered sugar gradually until all incorporated.
- Gently fold in the biscuit pieces being careful not to break them up into fine crumbs.
- Turn the mixture out into the prepared pan and smooth the top out evenly, the mixture will be a bit gooey.
- Refrigerate for at least 24 hours, the coffee mixture will absorb into the cookie pieces and turn into an icebox type cake. Yummy.
(The Vermont Country Store sells the perfect biscuit for this recipe: it’s their English Malted Milk Biscuits, 6-packages for $19.80, Part #H5122. These biscuits are so addictive, you have to remember to hold out two for the Gateau Froid.)
