Brick-shaped biscuit pudding

This brick-shaped pudding is a dessert that has its roots in the past when things were simpler, the past of all of our infancies. The 1970s or 1980s were at time when even a simple cake like this, made with biscuits and coffee, was enough for a birthday celebration. A far cry, in short, from the choreographed preparations of sugar paste and cartoon characters that we are used to seeing today. Cakes like the one we present here were equally good, perhaps, for many of us, even better. So let's take a trip back in time with this brick-shaped pudding!


  • biscuits 250g of Oro saiwa biscuits
  • butter 200 grams
  • sugar 200 grams
  • eggs 2 units
  • coffee 200 millilitres
  • chocolate

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45 minutes Total time
Serves 45 persons
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Separate the egg yolks from the whites. Beat the egg whites until stiff. Set aside. Beat the egg yolks with the sugar, then add the softened butter. Continue beating until you get a clear and frothy consistency. Add a teaspoon each of liqueur and espresso coffee. Beat the mixture again. Dip the biscuits in the coffee just as you would do for tiramisu. Then make layers of the biscuits and the creamed butter mixture. Finish with flakes of chocolate or other decoration to taste.

You can customize the cake with the addition of chopped hazelnuts, coconut, chocolate and so on and so forth. Don’t forget, however, the coffee and liqueur which will make it less ‘cloying’!
This dessert is called ‘brick’ for the obvious reason of its shape, which should be similar to that of a brick. Therefore it’s best to avoid round biscuits, and use square ones instead!

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