Vegan Biscotten Torte

Well this little beauty turned out just the way I remembered, I was brought up having this at Christmas time and birthday's and it was my favorite.
It was my Nan that would make this, One year when I was 15 she asked me what I want for my birthday cake and I asked for this! This is not a cake more a slice.... a very rich slice.

 Can be frozen ahead of time ready for Christmas 
Ingredients 
2 Packets Nice Biscuits (or and plain sweet biscuits/cookies) I used about 2+1/4 pkts for a large slice

Vienna Cream
250gms vegan Butter room temp
3+1/2 cups Icing Sugar
4 Tbsp Soy Milk.

Kahlua approx 1/4 cup or (any coffee liqueur that is vegan or make a shot of espresso) for dunking the biscuits.


Instructions 
1. In a stand mixer or using hand held, beat the butter to get some air into it and gradually add the sugar a 1/2 cup at a time and a the milk till it's smooth and fluffy and well incorporated, chill in fridge for 30mins.
2. In a shallow dish add the Kahlua for dunking on the biscuits.
3. On a flat surface put down enough foil to wrap the slice once you put it together, and start dunking each biscuit all over well but not so it's falling appart, and lay a row of 2 or 3 biscuits down going across and as many biscuits going down length ways, keep going till you are happy with the size of the base of the first layer, spread a layer of cream over the first layer of biscuits being careful not to press too hard, then top off the cream with the next layer of brushed biscuits and alternate with cream and so on till you have the desired size of slice to suit you, Set in freezer till firm to wrap in the remaining foil. *I used a chocolate icing as that's the way it was always made at home, However.... 

*I recommend making extra Vienna Cream (1+3/4 cup Icing Sug, 125gms Butter, 2 Tbsp milk) for the outside covering the slice as the icing can be quite sweet