Biscuit Cake with Swiss Buttercream
⏱️ Prep: 25 min🍳 Cook: 20 min
Ingredients
| 550 g | plain biscuits | |
| 5–6 tbsp | 75–90 ml | natural cocoa |
| 1 cup | 240 ml | fresh milk |
| 500 g | soft butter (for the cream) | |
| 8 pcs | egg whites (for the cream) | |
| 2 cups | 480 ml | icing (powdered) sugar (for the cream) |
| 1 tsp | 5 ml | vanilla essence (for the cream) |
| 2 tsp | 10 ml | rum essence (for the cream) |
| 1 1/2 cups | 360 ml | sugar (for the croquant) |
| 1/3 cup | 80 ml | cold water (for the croquant) |
| 1 cup | 240 ml | chopped walnuts (for the croquant) |
| 2 tbsp | 30 ml | rum (for the croquant) |
| 1 tsp | 5 ml | rum essence (for the croquant) |
| 5 tbsp | 75 ml | natural cocoa (for the topping) |
Instructions
Prep 25 min. Cook 20 min. Total 45 min. Serves 10–12 pieces.
- For the croquant, caramelize the sugar in a suitable pot and stir in the water, the walnuts, the rum and the essence. Smooth the mixture out onto baking paper, wait for it to cool and crush it with a mallet. Divide into 2 parts.
- For the Swiss buttercream, beat the egg whites and the icing sugar with a mixer over a water bath (over low heat). The water must not boil, and the beating continues for about 4 minutes.
- Transfer the beaten egg whites into a dry bowl and beat further with the mixer on high speed until a fluffy, firm meringue forms. Add the rum essence and, while beating continuously, add the butter in 4–5 additions, stirring well after each addition.
- After you have added the last of the butter, keep beating for another 10–15 minutes until the cream thickens and becomes smooth and dense. Make the cream immediately before you start assembling the cake so it does not set. 1/3 of it must be left over for coating the cake.
- Line a springform pan with baking paper. You need to make a total of 5 rows of biscuits with cream and croquant, dipping the biscuits in the fresh milk. Alternate a row of biscuits, buttercream, croquant and dust with natural cocoa. After the last, sixth row of biscuits, cover the pan with foil and leave in the fridge to set for 2 hours. Then remove the sides of the pan and spread the remaining 1/3 of the cream evenly over the whole cake. Immediately cover it with the remaining croquant and make a cocoa border along the edge of the cake. Form the decoration by making even cocoa strips, marking out 12 equal pieces of the cake.
- Leave the biscuit cake with Swiss buttercream to set for some more time in the fridge before serving.