Dorothy recently made an easy no-bake cake. It’s a very nostalgic one for her and it’s known as ‘grandmother’s cake’, ‘petit-beurre cake,’ or ‘cookie cake.’ It’s made with butter cookies that have been dipped in coffee and placed in alternating layers with buttercream. It’s then topped with chocolate.
Normally, chocolate sprinkles are used. She opted to use grated dark chocolate instead of the sprinkles that we have here in the United States (as opposed to those available in her native Belgium).
Also featured is our new owl toothpick dispenser.
A few days previous to making the cookie cake, Dorothy made an 8-Layer Honey Cake called Medovik.
The rolled out dough cake layers turn dry and hard once out of the oven, but soften into nice cake-like layers overnight thanks to the alternating layers of sour cream frosting.
