Biscuit Cake

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Royal Wedding Cake!

Have you been watching the Royal Wedding?

If you have, then you know by now that Prince William’s favourite cake is the Biscuit Cake. This cake was used in the Royal Wedding cake tiers, which I have to say is very trendy! Hardly ever, do people associate biscuit cake with wedding cakes! Let alone with the royal wedding cake! However, just as with the rest of the elements of The Royal Wedding, everything was super trendy and stylish. Therefore a stylish, and unique choice of cake.

The cake is called a biscuit cake because of the use of biscuits rather than cake batter in its making. The biscuits can be any type of biscuits. From the plain tea biscuits, to the most elaborate home-made ones and anything it between. The same applies to the chocolate. It can be the average store bought semi sweet chocolate, or an elaborate Grade A Swiss chocolate… Therefore this cake can be a very accessible inexpensive choice, r a real elaborate and substantially pricey one. I love this contrast, and the fact that it was chosen for the Royal Wedding is very impressive.

Biscuit cake is very simple to make, yet really good. It is a stylish addition to Afternoon Tea and High Tea menus. This cake works perfectly with adults and kids alike.  Try it out. You will love it 🙂

Ingredients

  • 150g your choice of tea biscuits
  • 125g dark eating chocolate, coarsely chopped
  • 180 ml sweetened condensed milk
  • 60g butter
  • 1 recipe chocolate ganache

Grease a 6″ round cake pan, or a bar pan, then line with baking paper along the bottom and the sides.

In a small saucepan, combine sweetened condensed milk with the butter and stir over low heat until butter is melted and mixture is smooth.

Remove from heat. Add chopped chocolate and stir until all chocolate is melted and mixture is smooth again.

If tiny chocolate pieces persist and do not melt, use a rotary beater to beat the mixture until smooth.

You can break the biscuits into smaller pieces, or for a stylish look keep them whole and layer them with the chocolate instead.

If you go for breaking them, then place them in a large bowl, pour chocolate mixture over them and stir all to combine. Then spread into the prepared pan.

Refrigerate for 3 hours. The Same technique applies for biscuit layers, except, place a layer of biscuits at the bottom of pan, top with chocolate, then biscuit layer, then chocolate and so on till done. Refrigerate for 3 hours.

Remove from the pan, place on a wire rack and pour chocolate Ganache over the cake to cover it. Refrigerate for 2 hours before serving or until firm.

This cake can be stored in an airtight container for up to 1 week.

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