Biscuit Cake

Latifa Al-AhmadCuisinier

Ingrédients

• 2 cups of tea biscuits, crushed
  2 cup
• 24 tea biscuits
  24 piece
• 100 grams of cream cheese
  100 gram
• 3 eggs
  3 piece
• 3/4 cup sugar
  0.8 cup
• 1/2 cup oil
  0.5 cup
• 2 tablespoons cocoa powder
  2 tablespoon
• 1 tablespoon baking powder
  1 tablespoon
• 30 grams of white chocolate
  30 gram
• 1/2 tablespoon whipping cream
  0.5 tablespoon

Mesures

1. 1

   In a bowl, mix the crushed biscuits, baking powder, and cocoa well.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   In another bowl, beat the cheese and sugar well, add the oil and continue to beat, then gradually add the eggs and keep beating.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
3. 3

   Place the biscuit mixture over the cheese mixture and mix until the ingredients are combined.

   5 minutes
4. 4

   Place parchment paper in a medium-sized Pyrex dish, pour in half of the mixture, then distribute two layers of biscuits on top.

   Matériel requis:

   Plaque de cuisson

   5 minutes
5. 5

   Add the remaining mixture and smooth the surface.

   5 minutes
6. 6

   Place the dish in the preheated oven at 170°C and bake for about 30 minutes, testing for doneness with a wooden stick.

   30 minutes
7. 7

   Remove the dish from the oven, let it cool, then flip it over and cut it.

   5 minutes
8. 8

   In a bowl, place the chocolate and cream and microwave to melt, then place in a piping bag and decorate the cake.

   Matériel requis:

   Bol de mélange

   🍳

   Microwave

   5 minutes
9. 9

   Place the cake in the refrigerator until chilled and serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques