ItalianPastry
Coffee Mattonella Cake
by Chef in Camicia · 306K subscribers on YouTube
A nostalgic butter slab cake from childhood, layered with coffee-soaked biscuits and a creamy buttercream, topped with melted dark chocolate and hazelnuts.
- Prep
- 30 min
- Servings
- 8
- Difficulty
- easy
Ingredients
8 items- 400 gPlain BiscuitsDry biscuits (like tea biscuits)
- 250 gBurro Beurre d’Ardenne DOPUse a high-quality butter
- 180 gSugar
- 4 pcsEgg YolksLarge egg yolks
- 80 mlMarsalaDivided: some for cream, some for soak
- Caffè Freddo4 small cups (about 200 ml total)
- 50 gHazelnutsChopped or whole, for decoration
- Dark Chocolate(optional) — To taste, for decoration
Method
- Cut the butter into small cubes.
- Add the sugar and whip with electric beaters until light and fluffy.
- Add the egg yolks one at a time, followed by a splash of Marsala.
- Mix the cold coffee with the remaining Marsala to create the soak.
- Assemble the cake: spread a thin layer of cream on the base, dip each biscuit briefly in the coffee mixture, and arrange in overlapping layers. Repeat, alternating cream and biscuits, until all ingredients are used.
- Refrigerate for 2 hours.
- Melt the dark chocolate. Decorate the cake with melted chocolate and chopped hazelnuts.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
