There are many versions of biscuit cake in Portugal. The traditional one is with butter… is basically butter, sugar and biscuits. I was never a massive fan because it can be a bit sickly… and really bad for you. This version well, is not the picture of health either but is better and it also tastes a lot better. I’m not really selling this very well, am I? Trust me, this recipe is very nice and simple, give it a go!
Difficulty: 1 pan
Type: dessert
Time: 3h and 20 minutes
Serves: 5 to 6 individual portions
What you need:
200ml double soya cream
1/2 cup of icing sugar
1 tsp vanilla extract
200g ‘maria’ type biscuits/ rich tea biscuits
200ml coffee (decaffeinated coffee works too)
dark chocolate shavings
Utensils:
measuring cup and spoons
one large and one small bowl
hand mixer with the whisk attachment
food processor
Directions:
Start by making the whipped cream: transfer cream (refrigerated) to a large bowl and whisk in medium speed for a few minutes; add icing sugar and vanilla extract and continue mixing until you see trails in the cream that don’t dissolve after the whisk moves- put in the refrigerator for about 2 hours;
Then, take cream out of the fridge and prepare about 200ml of cold coffee (you decide how strong you want it, depending on how much of the coffee you want to taste);
Dip a biscuit in the coffee for 1 or 2 seconds, place it in the serving plate and top it up with some cream (about half a tbsp); repeat the process by stacking biscuits with cream in the middle, making little towers of biscuits (save about 3 biscuits); carefully frost the sides of the towers with cream too;
Crush those remaining biscuits (in a food processor or by hand) and sprinkle on top of the towers, as well as chocolate shavings;
Take it to the fridge for about an hour to set before serving.
Plant Based Portuguese 