Charlotte Cake

Cool Biscuit and Fruit Cake: A Summer Delight

With the arrival of sunny days, there’s nothing more enjoyable than a light, refreshing dessert that’s quick to prepare. Today, I propose a biscuit cake, a recipe that combines the crunchy texture of biscuits with the creaminess and freshness of fruits. It’s a perfect dessert for hot days, bringing joy to both family gatherings and friends’ meet-ups.

Preparation time: 30 minutes
Chilling time: 4 hours
Total time: 4 hours and 30 minutes
Number of servings: 10

Necessary ingredients:

*For the base:*
- 300 g crushed biscuits
- 200 g butter
- 2 tablespoons rum essence
- 100 g powdered sugar

*Cream 1:*
- 150 ml peach compote
- 100 ml liquid cream
- 1 packet chocolate pudding powder
- 200 ml milk
- 4 tablespoons coconut flakes
- 1 rum essence

*Cream 2:*
- ½ packet gelatin
- 50 g compote
- 100 ml milk
- 150 g fruit yogurt (preferably strawberry)
- 200 ml liquid cream

*For decoration:*
- Compote fruits (peaches)
- Fresh fruit slices (nectarines)
- ½ packet cake jelly (preferably red)
- Grated chocolate
- Coconut flakes

Step-by-step preparation:

1. Preparing the base:
Start by crushing the biscuits until you achieve a fine texture. You can use a food processor or place the biscuits in a bag and crush them with a rolling pin.
In a pan, melt the butter over low heat, then add the powdered sugar and rum essence. Mix well until the sugar completely dissolves.
Add the crushed biscuits to the pan and mix until everything is well combined.
Line a cake pan with aluminum foil or plastic, leaving enough overhang to easily remove the cake later. Pour the biscuit mixture into the pan and press down firmly with a spoon to create an even base. Place the base in the fridge to firm up.

2. Preparing Cream 1:
In a bowl, combine the peach compote, liquid cream, chocolate pudding powder, milk, coconut flakes, and rum essence. Use a mixer to beat the ingredients until you obtain a smooth and thick cream.
Carefully pour the cream over the biscuit base and level the surface with a spatula.

3. Preparing Cream 2:
In a small container, dissolve the gelatin in 50 ml of compote and gently heat it in a double boiler, being careful not to boil it.
In another bowl, add the milk and fruit yogurt, then incorporate the dissolved gelatin.
Whip the liquid cream until it becomes firm and fold it into the yogurt and milk mixture, mixing gently to avoid losing air.
Pour the resulting cream over Cream 1 in the pan, level it, and place everything in the fridge for a minimum of 4 hours, or until the cream is completely set.

4. Decorating the cake:
Once the cake has chilled well, remove it from the pan using the foil edges you left hanging. Place it on a serving platter.
Decorate the cake with compote fruits, fresh nectarine slices, and sprinkle grated chocolate and coconut flakes.
Prepare the jelly according to the package instructions and pour it evenly over the cake, allowing it to set.

Useful tips:

- Types of biscuits: You can use digestive biscuits, cocoa biscuits, or any other type of biscuits you prefer. Each type will give a unique flavor to the base.
- Gelatin: Make sure to follow the instructions on the packet to properly dissolve the gelatin.
- Fresh fruit option: You can add banana slices, strawberries, or kiwi for an extra freshness.
- Serving: The cake is delicious served with a scoop of vanilla ice cream or with a refreshing drink, such as fresh lemonade or iced tea.

Nutritional information:
Each serving of cake contains approximately 300 calories, being rich in carbohydrates, healthy fats from butter and coconut, and proteins from yogurt. It’s an easy-to-make dessert that provides an ideal energy boost for summer days.

Frequently asked questions:

- Can I use other types of fruits? Yes! Experiment with seasonal fruits or your favorites.
- Can the cake be frozen? It’s recommended to avoid freezing, as the texture may change. However, you can prepare the biscuit base in advance and keep it in the fridge.
- How can I make the cake even easier? You can use store-bought whipped cream and ready-made jelly to save time.

This cool biscuit and fruit cake will surely become a classic recipe in your summer dessert arsenal. A delicious combination, easy to make, and perfect for relaxation moments. I encourage you to try this recipe and adapt it to your preferences!

 Ingredients: For the base: 300g crumbly biscuits, 200g butter, 2 tablespoons rum essence, 100g powdered sugar; Cream 1: 150ml peach compote, 100ml liquid cream, 1 packet chocolate pudding powder, 200ml milk, 4 tablespoons coconut flakes, 1 rum essence; Cream 2: 1/2 packet gelatin, 50g compote, 100ml milk, 150g fruit yogurt (strawberry), 200ml liquid cream; For decoration: compote fruits (peaches), slices of fresh fruits (nectarines), and 1/2 packet jelly (red), grated chocolate, and coconut flakes.

 Tags:  charlotte cake