Recipe for biscuit cake
Biscuit cake is something that many either love or hate. The latter may be due to the fact that the cake used to be made with questionable ingredients like poor-quality cocoa powder and hydrogenated coconut fat, resulting in a heavy and greasy cake without any flavor elements to balance the richness and sweetness.
This biscuit cake, however, is a different story! Made with condensed milk, dark chocolate, and sprinkled with crunchy almonds, it breaks away from the more or less tasty cakes of the past.
Serve the cake in thin slices as a dessert or with coffee.
Ingredients
- 1 can Condensed milk
- 35 gram Butter
- 300 gram Dark chocolate
- 20 pcs. Vanilla Biscuits square
- 50 gram Almonds for decoration
- freeze-dried raspberries optional
Instructions
- Put condensed milk, dark chocolate, and butter in a saucepan.
- Melt the ingredients together over low heat, stirring occasionally, until you have a smooth chocolate mixture.
- This takes about 5-7 minutes, and you should stir slowly.
- I take it off the heat as soon as everything is melted together and there are no chocolate 'lumps'!
- Line a rectangular bread pan with plastic wrap.
- Pour a thin layer of chocolate mixture at the bottom and place a layer of vanilla biscuits on top (about 5 pieces).
- Repeat the process so you have a total of 4 layers of biscuits. Finish with a layer of the chocolate mixture.
- Roughly chop the almonds - no need to blanch them, keep the skin on.
- Decorate the cake with the roughly chopped almonds and optionally freeze-dried raspberries.
- Cover the cake with plastic wrap and refrigerate.
- Cut the cold biscuit cake into thin slices before serving.
