Biscuit cake

The Biscuit Cake is a cold cake without cooking really delicious, very soft and with lots of chocolate. Perfect for children’s snack!

season	All the seasons
Ingredients	8
Ease of the	Easy to do so
Ready in	30 minutes

Biscuit cake without cooking. Easy recipe for Benedetta.

Almost always a few simple ingredients are enough, which we often already have in the fridge or in the pantry, to create with our hands delicious desserts, to be enjoyed together with the whole family. This is the case of my Biscuit Cake, a cold cake without really delicious cooking, reminiscent of the classic chocolat salami.

For the base I chose the Saiwa Gold Biscotti, the Italian dry biscuits par excellence, which lend themselves very well for this recipe. We will crumble them coarsely and mix them with the grain of hazelnuts, which will give an extra crunchy touch!

Then we will tie the mixture with a cocoa wet and let it compact in the fridge for a few minutes. In the meantime we will make a ganache of cream and dark chocolate, which will cover our biscuit cake making it irresistible.

After firming in the fridge for a couple of hours, the cake will be ready to be decorated. I distributed hazelnut grains on the surface, using as “stencil” of the oven paper strips. But wide to the tastes and imagination of each one: we can indulge ourselves with many different designs!

To make this delicious cold cake it takes some time, but no particular skill as a pastry chef: the various steps are within everyone’s reach. We will prepare a dessert with a soft and crispy consistency at the same time, perfect for chuldren s snack or as a dessert at the end of a meal.

Biscuit cake

Biscuit cake

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6 person

Ingredients Method

Ingredients

  

• 500 g dry biscuits Biscuits GOLD SAIWA
• 100 g grains of hazelnuts + q.b. for decoration
• 150 g sugar
• 50 g Bitter cocoa
• 200 ml Milk
• 150 g butter
• 200 ml fresh cream
• 300 g dark chocolate chopped

Method

 

1. In a large bowl we crumble the ORO SAIWA Biscotti with our hands.
2. Add and mix the hazelnut grain.
3. Let's make it ready for cocoa. In a bowl we mix the sugar with bitter cocoa.
4. In a saucepan we pour the milk and butter, turn on the stove and let the butter melt
5. Once the butter is melted, we pour into the bowl with bitter cocoa and mix well with a whisk to dissolve the lumps.
6. We pour the wet in the bowl with the ORO SAIWA cookies crumbled and mix well with a fork.
7. We store the mixture obtained in a 22 cm diameter hinge baking sheet, lined with buttered parchment paper, leveling it and compacting it with the back of a spoon. We leave in the fridge for a few minutes.
8. Now let's get chocolate ganache. In a saucepan we heat the cream fresh, then remove from heat and add the chopped dark chocolate, stirring to melt it
9. We take the cake back from the fridge and cover it with the ganache, leaving it in the pan.We put our cake to solidify in the fridge for at least 2 hours.
10. After the time, we move on to the decoration: we remove the cake from the hinge pan, we get 3 strips from a sheet of parchment paper, put them side by side with the same distance on the surface of the cake and then distribute on top of the hazelnut grain
11. Now let's slowly remove the paper pane and here's our beautiful decoration.The Biscuit Cake is ready in all its delicious goodness… enjoy!