Bola Bolacha / Marie Biscuit Cake

2 packets of Marie biscuits
250g butter (see NOTE)
250g sugar
4 egg yolks
1 mug of strong black coffee, cooled
Grated biscuits to decorate

NOTE: You can replace 125g of the butter with 125g of whipped cream. I would use one of those 200ml packs of cream, but still use 125ml butter.

METHOD:

1. Beat the butter and sugar together till soft and creamy. Add the egg yolks one at a time, beating well after each addition.
2. Dip the biscuits into the coffee one at a time and place in a layer in your dish. Spread with some of the creamed mix, another layer of dipped biscuits, then another layer of creamed mix – continue till you have used most of the biscuits. Finely crush the rest of the biscuits.
3. Spread the top of the cake and all around it with the remaining creamed mix. Press the crumbed biscuits into the mass.
4. Put in the fridge for an hour or two at least and then enjoy!

WARNING: This dish contains raw eggs.