Galleta Kuchen

The imigration of Germans to Chile in the late 19th and early 20th century brought along a tradition of chocolate, pastries and cakes, which have become part of the Chilean culture. So much so, that "Kuchen" - German for cake, has become part of the Chilean lexicon.
"Galleta" is Spanish for cookie or biscuit. Hence the name Galleta Kuchen for this delightful cake constructed of biscuits and butter cream.

Since the cake is manually constructed, the final shape is only limited by one's imagination.

For simplicity this recipe is geared to a rectangular shape, approximately 6"x12" and about 3" tall.

KITCHEN UTENSILS AND TOOLS:
A mixer
A shallow saucer
An icing spatula
A board covered with foil or parchment on which to construct the cake.

INGREDIENTS.
5- Packets of "Leibniz" Butter Biscuits. Can be found in most specialty grocery stores, or find the store at:
http://bahlsen.us/leibniz-butter-biscuits.php
2- Cups regular black coffee

For the Butter Cream.
1- Lb Sweet Butter, (room temperature)
8- Egg yolks
8- Tbs powdered (Confectioners) sugar
2- Cups double strength black coffee, or Expresso

PREPARATION.

Prepare the Butter Cream, by whipping the butter into a soft mass that will easily accept the yolks, sugar and strong coffee.

Whip in one yolk at a time, follwed by one Tbs sugar, and then followed by one tsp of the strong coffee.

Continue one at time until four yolks have been added, Taste and adjust the coffee/sugar ration to suit.

Afer all the yolks/sugar have been whipped in, taste it again, and make a final adjustment for taste.

CONSTRUCTING THE CAKE
Pour a shallow puddle of the regular coffee into the saucer

On top of the board, place a trial layer of the biscuits that will form the base dimensions of the cake. Once satisfied with the arrangement, begin by dipping each bisbuit into the coffee puddle - for about two to three seconds. Too long a soak will cause the biscuit to fall apart.

Place the biscuits on the board dry side down.

Once complete with the first layer, spread a thin layer of the Butter Cream on top of the soaked biscuits. The first layer of biscuits will require extra care during the icing since some of the biscuits may have a tendency to stick to the spatula.

Continue adding layers of soaked biscuits and Butter Cream until the desired height of cake is reached.

When the cake is topped-out, spread the Butter Cream along the sides of the cake, and add any desired art work to the icing.

Allow the cake to rest at room temperature for 2 hrs to allow the coffee and butter cream to soak into the biscuits.

Keep refrigerated until serving.

Suggested serving in 1/2" slices.

OPTIONAL GARNISHING
-Toasted almod slivers
-Shaved dark chocolate
-Shaved white chocolate
-Fresh raspberries

VARIATIONS
-Substitude cocoa powder for the strong coffee in the Butter Cream
-Add dark chocolate sprinkles to the Butter Cream