Sponge cake

Delicious Biscuit Cake Recipe - A Quick and Refreshing Dessert

Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8-10

Discover the joy of an easy-to-make dessert, perfect for any occasion! This biscuit cake is a true indulgence, with a creamy texture and a fresh taste thanks to the variety of fruits. Here’s how you can create this delicacy at home.

Necessary ingredients:

- 3 whole eggs
- 250 g sugar
- 350 ml milk
- 1 packet of gelatin (10 g)
- 500 g whipped cream (natural cream is ideal)
- Essences to taste (vanilla or rum)
- 200 g ladyfingers
- Seasonal fruits (pineapple slices, kiwi, oranges, figs, strawberries, peaches, etc.)
- Plastic wrap

Preparation steps:

1. Preparing the base mixture: In a large bowl, add the 3 whole eggs and 250 g of sugar. Use an electric mixer to beat the ingredients until you achieve a homogeneous and frothy mixture. This is a crucial step, as the incorporated air will contribute to the light texture of the cake.

2. Heating the milk: In a saucepan, add 350 ml of milk and heat it over medium heat. It should not reach boiling point, just warm enough to dissolve the sugar and gelatin.

3. Adding the egg mixture: Once the milk is warm, gradually add the egg and sugar mixture to the saucepan, continuing to stir constantly. This step will help prevent the eggs from coagulating. Cook over low heat, stirring continuously, until the mixture thickens slightly.

4. Preparing the gelatin: In a small bowl, hydrate the gelatin in 50 ml of cold water for 5 minutes. Then, add the hydrated gelatin to the warm mixture and stir well to incorporate.

5. Incorporating the whipped cream: Allow the mixture to cool slightly, then add 500 g of whipped cream. Use a spatula to fold the cream in with gentle up-and-down movements to maintain air and keep the fluffy texture.

6. Assembling the cake: In a springform pan, layer a layer of ladyfingers followed by a layer of cream. Continue alternating layers of ladyfingers and cream, finishing with a layer of cream. Cover the cake with plastic wrap and let it chill in the fridge for at least 4 hours, ideally overnight.

7. Decorating the cake: Once the cake has set, carefully remove the plastic wrap. Decorate with fresh seasonal fruits, arranging them nicely on top for an attractive appearance. You can also add a drizzle of chocolate sauce or a sprinkle of powdered sugar for an extra touch of elegance.

Useful tips:

- Use natural whipped cream for an authentic taste. If you prefer a lighter version, you can use vegetable cream.
- You can experiment with various essences, such as almond or orange, to give the cake a personalized touch.
- If you want to add a touch of acidity, a splash of lemon juice in the cream can work wonders, balancing the sweetness.

Possible variations: This biscuit cake can be easily adapted. Replace the fruits with grated chocolate, nuts, or other preferred flavors. You can also transform the dessert into a chocolate cake by adding cocoa to the base mixture.

Served as a festive dessert or as a refreshing snack, this biscuit cake will surely impress everyone. Enjoy it with a cup of tea or coffee!

 Ingredients: 3 whole eggs, 250 g sugar, 350 ml milk, one packet of 10g gelatin, 500g whipped cream, essences to taste, 200g ladyfinger biscuits, fruits (as varied as possible depending on the season): pineapple slices and pieces, kiwi, oranges, figs, strawberries, peaches, plastic wrap.