HOW TO BAKE A BISCUIT CAKE/DESSERT
In this post, I will show you how to bake a Biscuit Cake/dessert.
Biscuit (continually reported the French way as bees-knee) cake or desserts are another kind of sponge cake containing both egg whites and yolks, however, unlike genoise, the whites and yolks are whipped separately and then folded returned together. This creates a mild batter that is drier than a genoise but holds its shape higher after mixing. For this reason, it is regularly used for piped shapes such as ladyfingers.
The Biscuit Recipe:
- 275g/10 ounces Butter
- 150ml/¼pt Golden Syrup
- 225g/8 ounces Chocolate (right quality, at the least 60% cocoa)
- ½ x 400g packet of Digestive Biscuits, more or less crushed
- ½ x 400g pack of Rich Tea Biscuits, kind of crushed
- One packet of Maltesers
- 125g/4 oz. Shamrock Walnuts, Brazil Nuts and Almonds (optional)
- 125g/four oz. Shamrock Sultanas, Apricots and Cherries (optional)
1. Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
2. Melt the butter, syrup and chocolate in a pan over low heat. Stir to make sure all of the substances are nicely blended.
3. Add the biscuits, Maltesers and fruit and nuts, if used. Stir nicely.
4. Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. Allow getting cold and hard. Wrap entirely in greaseproof paper and store in a fridge.
If baked in a tube pan like an angel meals cake, it makes an entirely chewy sponge cake that become popular in the early twentieth century but has considering fallen out of favour.