Dutch Biscuit Cake: Learn this different and easy version

Dutch Biscuit Cake: Learn this different and easy version

If we told you that Dutch cake could be even tastier, would you believe us? Well, this Dutch biscuit cake can reach a new level of goodness!




To make the recipe more special, we added chocolate-filled biscuits to the dough, which guarantee a sweet, creamy and crunchy result at the same time.

Surprise your family with this passionate version of the traditional cake and expect lots of compliments!

Discover the complete preparation method here:

Dutch biscuit cake

Time: 2h (+6h in the fridge)

Performance: 14 servings

Difficulty: easy

Ingredients:

  • 1 pack of cornstarch biscuits (200g)
  • 4 tablespoons margarine or butter
  • 1 pack of Calipso milk biscuits (130g) for decoration

Cream:

  • 250 g cold unsalted margarine, diced
  • 1 cup (tea) sugar
  • 2 cans of whey-free ice cream
  • 1 teaspoon vanilla essence
  • 1 pack of crushed chocolate flavored biscuits (140g)

Coverage:

  • 150g chopped semi-sweet chocolate

Preparation method:

  1. Crush the biscuits in the mixer, transfer them to a bowl and add the margarine until you obtain a crumb-like consistency.
  2. Line the bottom of a 30cm springform pan with a removable base and place in a preheated medium oven for 12 minutes or until set.
  3. Let it cool.
  4. Meanwhile, for the cream, beat the butter with the sugar in a mixer for 10 minutes or until it turns white.
  5. Add the cream, vanilla, chopped biscuit and mix delicately with a spoon.
  6. Pour into the pan and level with a spatula.
  7. Melt the chocolate in a bain-marie or in the microwave and then add it to the cream.
  8. Distribute it on the cake, leveling it.
  9. Refrigerate for 6 hours or until set.
  10. Unmold, decorate the side of the cake with the biscuits with the chocolate side facing outwards and then serve.

Source: Terra

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