Biscuit Cake

4 from 2 votes

Crunchy biscuits layered with chocolate truffle and cream make a quick and mouthwatering cake
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Served AsBrunch
Recipe Taste Sweet
Servings 5


  • 1 biscuits small packet
  • 1/2 cup fresh cream
  • 1 tbsp Sugar powdered

For the chocolate truffle

  • 1 cup dark chocolate chopped
  • 1/4 cup fresh cream

To be mixed together for the soaking syrup

  • 1/4 cup water
  • 1 teaspoon orange squash

For the topping

  • 1/2 cup chocolate vermicelli


For the chocolate truffle

  • Put the cream in a saucepan and bring it to the boil.
  • Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
  • Stir over a bowl of ice to cool quickly.
  • Divide the truffle into 5 equal portions and keep aside.

How to proceed

  • Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
  • Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
  • Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
  • Repeat to make 5 more layers.
  • Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
  • Cut into thin slices and serve chilled.

Please appreciate the author by voting!

4 from 2 votes

Recipe Nutrition

Calories: 438 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 28 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 41 mg | Sodium: 67 mg | Potassium: 299 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 544 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 4 mg

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Sneha Agarwal
Sneha Agarwal

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