The Ultimate Cake Recipe With Biscuits: Two Delicious Variations

The Ultimate Cake Recipe With Biscuits: Two Delicious Variations

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Roast Goose Recipe with Swede and Citrus Great British Chefs
Roast Goose Recipe with Swede and Citrus Great British Chefs from www.greatbritishchefs.com

Who said biscuits are only for dunking in tea or coffee? With this amazing cake recipe, you can transform your favorite biscuits into a decadent dessert that will wow your taste buds and impress your guests. Whether you’re a chocoholic or a fruit lover, we’ve got you covered. Read on to discover two delicious variations of this cake recipe with biscuits that will make your day.

Recipe 1: Chocolate Biscuit Cake

Ingredients:

  • 400g digestive biscuits
  • 200g dark chocolate
  • 200g milk chocolate
  • 200g butter
  • 200g condensed milk
  • 1 tsp vanilla extract

Instructions:

  1. Break the biscuits into small pieces and set aside.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water, stirring until smooth.
  3. Add the condensed milk and vanilla extract to the chocolate mixture and stir until well combined.
  4. Add the broken biscuits to the chocolate mixture and stir until well coated.
  5. Pour the mixture into a greased 8-inch cake tin and press down with a spatula to create an even layer.
  6. Refrigerate for at least 2 hours or until set.
  7. Remove the cake from the tin and serve with whipped cream and fresh berries.
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Nutritional Information:

Calories: 450 per serving
Fat: 26g
Saturated Fat: 16g
Carbohydrates: 49g
Sugar: 30g
Fiber: 2g
Protein: 5g

Cooking Time:

Preparation Time: 20 minutes
Chilling Time: 2 hours

Equipment:

  • 8-inch cake tin
  • Bowl
  • Pan
  • Spatula

Serving Suggestions:

This chocolate biscuit cake is perfect for any occasion, from birthday parties to afternoon tea. Serve it with whipped cream and fresh berries for a touch of elegance.

Variations and Substitutions:

If you’re not a fan of dark chocolate, you can use all milk chocolate instead. You can also add chopped nuts or dried fruit to the mixture for extra texture and flavor.

Storage:

This cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or foil to prevent it from drying out.

Tips and Notes:

If you want a crunchy texture, use biscuits with a high fiber content. You can also use a food processor to crush the biscuits into fine crumbs if you prefer a smoother texture.

Frequently Asked Questions:

Q: Can I use a different type of biscuit?
A: Yes, you can use any type of biscuit that you like, such as graham crackers or shortbread.

Q: Can I freeze this cake?
A: Yes, you can freeze it for up to 1 month. Just make sure to wrap it tightly in plastic wrap and foil before freezing.

Recipe 2: Fruit and Yogurt Biscuit Cake

Ingredients:

  • 400g digestive biscuits
  • 500g Greek yogurt
  • 200g whipped cream
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup honey
  • 1 tsp vanilla extract

Instructions:

  1. Break the biscuits into small pieces and set aside.
  2. Mix the yogurt, whipped cream, honey, and vanilla extract in a bowl until smooth.
  3. Add the broken biscuits and mixed berries to the yogurt mixture and stir until well coated.
  4. Pour the mixture into a greased 8-inch cake tin and press down with a spatula to create an even layer.
  5. Refrigerate for at least 2 hours or until set.
  6. Remove the cake from the tin and serve with extra mixed berries and a drizzle of honey.
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Nutritional Information:

Calories: 330 per serving
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 44g
Sugar: 28g
Fiber: 2g
Protein: 10g

Cooking Time:

Preparation Time: 20 minutes
Chilling Time: 2 hours

Equipment:

  • 8-inch cake tin
  • Bowl
  • Spatula

Serving Suggestions:

This fruit and yogurt biscuit cake is perfect for a summer brunch or a light dessert. Serve it with extra mixed berries and a drizzle of honey for a fresh and fruity flavor.

Variations and Substitutions:

You can use any type of fruit that you like, such as peaches, mangoes, or pineapple. You can also use whipped coconut cream instead of whipped cream for a dairy-free option.

Storage:

This cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or foil to prevent it from drying out.

Tips and Notes:

If you want a sweeter flavor, you can add more honey or use sweetened whipped cream instead of unsweetened. You can also add a pinch of cinnamon or nutmeg to the yogurt mixture for extra warmth and spice.

Frequently Asked Questions:

Q: Can I use a different type of yogurt?
A: Yes, you can use any type of yogurt that you like, such as plain, vanilla, or fruit-flavored.

Q: Can I use frozen berries?
A: Yes, you can use frozen berries if fresh berries are not available. Just make sure to thaw them before adding them to the mixture.

Final Thoughts

These two cake recipes with biscuits are a fun and easy way to indulge your sweet tooth without spending hours in the kitchen. Whether you prefer chocolate or fruit, there’s a recipe for you. So why not try them both and see which one you like best? We guarantee that you won’t be disappointed!

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