Brazilian recipe
Classic Brazilian Cream Pie (Torta Holandesa)
This classic Brazilian Torta Holandesa features a crunchy biscuit base, a dreamy whipped cream filling, and a glossy dark chocolate ganache topping. A perfect no-fuss dessert for any celebration.
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Ingredients
600 ml heavy cream
1 coffee spoon crème de cassis (optional)
120 g plain biscuits (like digestive or rich tea)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
1 coffee spoon crème de cassis (optional)
120 g plain biscuits (like digestive or rich tea)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
Where to find ingredients
You can find heavy cream, caster sugar, and dark chocolate in the baking aisle of any local supermarket in Barbados. For the biscuits, standard plain biscuits or rich tea biscuits work perfectly for the base, found at any grocery shop. Ladyfinger biscuits (often called savoiardi) are typically stocked in the bakery or specialty import section of larger supermarkets like Massy Stores or A1. If you cannot find crème de cassis, you can omit it or substitute with a tiny splash of dark rum or fruit liqueur for a local twist.
Preparation method
- In a mixing bowl, beat the margarine and caster sugar together until the mixture is light and fluffy
- Add the condensed milk and keep beating until it is fully incorporated and smooth
- Fold in the heavy cream, vanilla essence, and the crème de cassis (if using), using a whisk or spatula to gently combine into a homogeneous cream
- In a small saucepan over low heat, gently warm the 600 ml of heavy cream, ensuring it does not reach a boil
- Remove from the heat and stir in the chopped dark chocolate and the 10 g of margarine
- Mix continuously until the chocolate and margarine have melted completely, resulting in a smooth, glossy ganache
- Prepare a springform cake tin (approximately 18 cm diameter and 4 cm deep) by lining the sides with a strip of acetate or lightly greasing with butter
- Line the bottom of the tin with a layer of the plain biscuits, breaking them into pieces if needed to cover any gaps
- Pour half of the prepared cream mixture over the biscuit base
- Add a second layer of plain biscuits on top of the cream
- Spread the remaining cream over the top to finish the filling
- Place the cake in the fridge for at least 2 hours, or until it is firm enough to handle
- Carefully remove the cake from the springform tin
- Pour the reserved chocolate ganache over the top, letting it drizzle slightly down the sides
- Decorate the sides of the cake with the ladyfinger biscuits, pressing them gently so they adhere to the ganache layer
Observations
Torta Holandesa is a beloved dessert in Brazil, famous for its incredible balance of textures and flavours. The contrast between the crisp biscuit base, the airy, light cream, and the rich chocolate ganache makes it a guaranteed crowd-pleaser. This homemade recipe is simplified to be accessible while still delivering that sophisticated look and taste you expect. Whether you’re planning a family Sunday lunch or a special party, this chilled treat is always a hit.
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