Tort de biscuiti/ Biscuits cake
The biscuits cakes are the easiest for me, and in the meanwhile, delicious! Please read this recipe that pleased me very much and also my family.
  • Ingredients:
  • 400 grams of tender biscuits (petit beurre)
  • 250 ml coffee
  • Vanilla cream:
  • 500 ml milk
  • 4 tablespoons corn starch (60 grams)
  • 180 gr sugar
  • 50 g butter
  • 4 eggs
  • 1 vanilla sugar
  • For the garnish:
  • 300 ml whipping cream
  • 2 tablespoons powdered sugar
  1. Cream:
  2. Separate egg whites from yolks and whip them with a pinch of salt until stiff,then refrigerate them until we make the cream filing .
  3. Put yolks in bowl and mix them with cornstarch and 150 ml milk until cornstarch dissolves well.
  4. In a saucepan put the rest of the milk, mixed with sugar, and put on low heat to heat it.
  5. When is hot, pour over the egg yolks in a thin continuous stirring (be careful not to curdle the eggs). Pour back into the saucepan and put it back on heat stirring until makes bubbles and begins to thicken. Put the saucepan aside and add in butter and whipped egg whites, using a whisk. Put back on heat and simmer 2 minutes stirring so it does not stick.
  6. Assembling the cake:
  7. Make a coffee and let it cool. Slightly sweeten with sugar as desired.
  8. Prepare a square plate to align biscuits.
  9. Soak each biscuit in coffee one second (I used petit beurre biscuits because they absorb very fast the liquid) and align them on the plate.
  10. After I put a row of crackers, pour a third of the cream then put another layer of biscuits and so on until you finish cream. I had 4 layers crackers and 3 of cream filing, the top layer must be crackers.
  11. Whip cream with 2 tablespoons powdered sugar and garnish the cake with it, then powder cocoa on top and put some cherries in syrup.
  12. It is incredibly good, the biscuits are soft and flavored coffee feels very easy. It is a kind of Tiramisu with biscuits:-). A special dessert, easy and delicious!
  13. Bon appetite!
Recipe by gabriela cuisine at