Image default
Cooking + Entertaining

Brick cake: the recipe for spoon dessert with dry biscuits and custard

Brick cake: the recipe for spoon dessert with dry biscuits and custard


The tile cake it’s a spoon desserts without cooking that is inspired by a typical preparation of Emilia Romagna, the sweet brick. It’s a layered cakelike tiramisu, but even easier and faster to prepare, in which cookies are soaked in milk and alternated with cream my bitter cocoa Powdered: The original recipe calls for a rich buttercream filling, but in our version we use custard, which ensures an equally pleasing result. After resting in the fridge, we chose to decorate the cake with a soft layer of whipped creamto make it even more irresistible.

Ideal to enjoy in sandwichthe sweet tile is also perfect to serve your guests so delicious end of meal or, why not, to make a cake for one Birthday Party. You can also customize it based on the ingredients you have available, thus creating an ever-changing dessert.

Discover now how to prepare the brick de nata cake following the step-by-step procedure and advice. It keeps up to 2 days in the fridge, so you can also prepare it in advance: the next day will be even better.

If you liked this recipe, also try the strawberry variant, the gingerbread tile and the sponge cake.


milk at room temperature

How to make tile cake

Start preparing the tile cake with pastry cream: first heat the milk and cream together with the lemon zest in a saucepan, then beat the yolks with the sugar in a bowl, adding the cornstarch after a few minutes. When the milk has reached a boil, pour in the egg mixture, mix everything with a whisk 1return to heat and cook, stirring constantly, until thickened, about 5 minutes.

Check with a kitchen thermometer that the cream has reached 85°C, then turn off the heat and transfer it to a rectangular baking dish. Then cover with cling film 2so that the skin does not become, and let cool.

At this point, start assembling the cake: dip the cookies into room temperature milk for a few seconds, then make a first layer by completely covering the bottom of a 10 x 7-inch baking dish, covered with cling film. 3.

Sprinkle the biscuits with abundant bitter cocoa, then cover everything with the already cold custard 4leveling it well with the back of the spoon.

Proceed like this, alternating soaked biscuits, cocoa and cream, until you run out of ingredients (with the indicated doses you should get 5 layers). Sprinkle the last layer with bitter cocoa 5then let it harden in the refrigerator for 4 hours.

After the standing time, use the cling film to remove the brick cake from the baking dish and place it on a serving plate. Next, whip the cold cream with an electric mixer and use it to decorate the cake, finishing with a final sprinkle of unsweetened cocoa powder. 6.


To prepare the brick cake you can use the dry biscuits you prefer, choosing them preferably round or square so as not to leave spaces between them when you place them in the mold. To make it more delicious, you can prepare a chocolate custard or add it between the layers as well. Chocolate chips my dried fruit in grain

If the dessert is not for children, you can use one wet with milk and coffee or even with coffee and a drop of marsala, which will give it a slight alcoholic flavor.

New posts