This is one of my favourite cakes.
It embodies a lot of good, genuine Israeli spirit.
It’s incredibly delicious,
and everyone relishes the thought of ending a meal with a good biscuit cake.
My version is different from the classic one we all know.
This cake is even made with homemade biscuits.
Its vanilla cream is so delicious,
without the addition of instant pudding.
The combination of biscuits and vanilla cream is pure bliss.
You’re just a few minutes away from preparation,
and one unforgettable bite that will enter your kitchen and never leave 🙂
Wishing us all happy and good days!
Homemade Biscuit Cake | image: Essy Roz
Homemade Biscuit Cake | image: Essy Roz
Homemade Biscuit Cake
Ingredients
Suitable for a rectangular 20x30 cm pan or a round 28 cm pan:
For the biscuit base:
- 2 eggs (size M\L)
- 1/3 cup maple syrup (for alternatives, see “A Little More From Me”)
- A pinch of salt
- 1 cup oat flour (for alternatives, see “A Little More From Me”)
- 1 teaspoon baking powder
For the vanilla cream:
- 250 grams mascarpone cheese
- 500 ml heavy whipping cream
- 70 grams of powdered sugar
- Vanilla extract or paste
- Lemon zest (if desired)
For the chocolate layer:
- 100 grams dark/milk chocolate
- 1/4 cup heavy whipping cream
Preparation
To prepare the biscuits:
Preheat the oven to 175°C, preferably on convection mode, but not necessary, and line a baking tray with parchment paper.
In a mixer, whip the eggs, salt, and maple syrup. Add the oat flour and baking powder, and mix until combined and you get a relatively thin batter. Spread the batter evenly on the parchment paper in the baking tray and bake for 15-17 minutes until the batter is golden and firm. Remove from the oven and let cool completely. Cut into rectangles that fit the pan, and proceed to prepare the vanilla cream.
To prepare the vanilla cream:
In a mixer, whip the mascarpone cheese, powdered sugar, and vanilla extract until combined. Add the heavy cream and continue whipping until you get a combined and stable cream.
To assemble the cake:
Arrange the homemade biscuits at the bottom of the pan to cover the entire surface. Spread half of the cream evenly on top of the biscuits. Add another layer of biscuits and top with the remaining cream. Refrigerate the cake for at least 15 minutes before adding the chocolate layer.
To prepare the chocolate layer:
נPlace the chocolate and cream in a bowl and melt in the microwave in 30-second pulses until you get a smooth chocolate cream. Carefully pour the chocolate cream over the top cream layer in the pan, spreading it slowly and evenly over the entire surface.
Refrigerate the pan for at least two hours, preferably overnight. Remove from the fridge, admire its beauty, serve, and enjoy its taste.
A Little More From Me:
- You can store the cake in an airtight container in the fridge for up to five days.
- The cake will be even better the day after preparation, so you can make it a day before serving.
- You can replace the maple syrup with agave syrup or honey.
- You can replace the oat flour with 1.5 cups of almond flour.
- Click here for a guide on how to grind oat flour at home.
Homemade Biscuit Cake – Preparation Steps | image: Essy Roz
Homemade Biscuit Cake – Preparation Steps | image: Essy Roz
Homemade Biscuit Cake | image: Essy Roz
Homemade Biscuit Cake | image: Essy Roz
How to Grind Oats at Home
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