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Biscuit Cake
Sneha Agarwal
Crunchy biscuits layered with chocolate truffle and cream make a quick and mouthwatering cake
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from
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Served As
Brunch
Recipe Cuisine Type
Desserts
Servings
5
Calories
438
kcal
Equipment
Multi-function Stainless Steel Finish with Timer - Toast, Bake, Broil
6 Piece Nonstick, Carbon Steel Oven Bakeware Baking Set
11 Inch Balloon Whisk
Dual Breakfast Sandwich Maker with Timer
Ingredients
1x
2x
3x
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
tsp
orange squash
For the topping
1/2
cup
chocolate vermicelli
Instructions
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.
Notes
Also See:
Biscuit Dough Donuts
Biscuit Cake Recipe In Pressure Cooker
Besan Nankhatai | Eggless Indian Cookies
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
Keyword
cake, dessert recipe
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