Brazilian recipe
Easy and Delicious Creamy Dutch Pie (Torta Holandesa)
A classic layered dessert featuring a biscuit base, light velvety cream, and a rich chocolate ganache topping. A perfect show-stopping treat.
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Ingredients
10 g margarine
80 g sweetened condensed milk
600 ml fresh thickened cream
1 tsp crème de cassis (optional)
250 g unsalted margarine, at room temperature
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
10 drops vanilla essence
120 g plain sweet biscuits
200 g chopped dark chocolate
80 g sweetened condensed milk
600 ml fresh thickened cream
1 tsp crème de cassis (optional)
250 g unsalted margarine, at room temperature
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
10 drops vanilla essence
120 g plain sweet biscuits
200 g chopped dark chocolate
Where to find ingredients
Most ingredients such as thickened cream, butter, and caster sugar are available in the dairy and baking aisles of major Australian supermarkets. Ladyfinger biscuits (savoiardi) can be found in the biscuit aisle or the international foods section.
Preparation method
- In a mixing bowl, cream the margarine and caster sugar together until pale and fluffy.
- Add the sweetened condensed milk and continue beating until well combined.
- Fold in the fresh thickened cream, vanilla essence, and crème de cassis (if using), mixing gently with a whisk or spatula until a smooth, uniform cream is obtained.
- In a small saucepan, warm the 600 ml of thickened cream over low heat, ensuring it does not reach a boil.
- Remove the saucepan from the heat and stir in the chopped dark chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or greasing lightly with butter.
- Line the base of the pan with a layer of plain sweet biscuits, breaking them if necessary to fill any gaps.
- Pour half of the prepared cream over the biscuit layer.
- Create another layer using the remaining plain sweet biscuits.
- Cover with the remaining cream.
- Place the cake in the fridge for at least 2 hours, or until firm.
- Carefully remove the cake from the pan.
- Spread the reserved chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate the sides of the cake with the ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
This delightful pie is a beloved dessert known for its perfect balance of textures and flavours. The contrast between the crunchy biscuit base, the airy cream filling, and the smooth chocolate ganache creates a decadent experience that is sure to please everyone. This is a simplified, homemade version of the classic, ideal for those who want a practical dessert that looks and tastes sophisticated. It is the perfect choice for parties, family gatherings, or simply treating yourself to something special.
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