Thé brun cake

A classic that immediately dives back into childhood memories: Thé brun cake is original from Grenoble and is realized with…Thé brun biscuits! (nowadays, you can find them under the “Lu biscuits” appellation). This cake that has been made by almost all of our grandmas is very simple to realize: you just need to alternate layers of biscuits dipped into some coffee with layers of sugar/egg/butter cream. Quite hard to imagine when you taste it!
In this post, I suggest you to add a ganache made from almond milk and chocolate for a little bit more originality.

(for 6 to 8 servings)

2 eggs, 70g sugar, 125g soft butter, a bowl of coffee, 120 « Thé » biscuits.
For the ganache: 200g dark chocolate, 20cl almond milk. A handful of crushed hazelnuts for topping.

1. Separate the eggs. Whip up the egg whites. In a bowl, stir the sugar with egg yolks together, then add the softened butter. Incorporate delicately the egg whites without breaking them, until you get a homogeneous texture.

2. Prepare a bowl of warm coffee. Dip the biscuits into it, one by one (not for too long, otherwise they will break) and arrange them on a plate (4×3 for me). Coat with a layer of cream, then repeat the operation until there aren’t cream nor biscuits anymore.

3. Put a saucepan over a low heat and let melt the chocolate in pieces with the almond milk. Stir regularly. Coat the cake with the warm ganache and strew some crushed hazelnuts.

4. Let it sit overnight in the fridge.