Brazilian recipe
Easy Homemade Torta Holandesa (Torta holandesa e)
A classic treat featuring a crisp biscuit base, velvety cream filling, and a smooth chocolate ganache topping. This recipe simplifies this Brazilian favorite for an elegant, crowd-pleasing dessert.
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Ingredients
600 ml heavy cream
1 coffee spoon crème de cassis (optional)
120 g plain biscuits (Maisena type)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (or similar finger cookies)
200 g granulated sugar
1 coffee spoon crème de cassis (optional)
120 g plain biscuits (Maisena type)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (or similar finger cookies)
200 g granulated sugar
Where to find ingredients
Find staples like condensed milk, margarine, and sugar in the baking aisle of local supermarkets like Super Value or Quality Supermarkets. Heavy cream and chocolate can be found in the dairy and baking sections.
Preparation method
- In a large bowl, beat the margarine and sugar together until the mixture is pale and fluffy.
- Add the condensed milk and continue to whip until well incorporated.
- Gently fold in the heavy cream, vanilla extract, and crème de cassis (if using) with a whisk or spatula until the cream is smooth.
- In a small saucepan, gently heat the heavy cream over low heat, ensuring it does not reach a boil.
- Remove the pan from the heat and stir in the chopped semi-sweet chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth, glossy ganache.
- Prepare a springform pan (approx. 18 cm in diameter and 4 cm deep) by lining the sides with an acetate strip or lightly greasing with butter.
- Cover the bottom of the pan with a layer of the plain biscuits, breaking them to fit into any gaps if necessary.
- Pour half of the cream mixture over the biscuit layer.
- Arrange another layer of the plain biscuits over the cream.
- Spread the remaining cream over the second layer of biscuits.
- Chill the cake in the refrigerator for at least 2 hours, or until the cream is set firm.
- Carefully remove the cake from the springform pan.
- Pour the prepared chocolate ganache over the top, letting it drizzle down the sides.
- Decorate the sides of the cake with the ladyfinger biscuits, pressing them gently so they adhere to the ganache border.
Observations
The Torta Holandesa is a beloved dessert in Brazil, cherished for its sophisticated balance of textures. It pairs a crunchy biscuit base with a light, airy cream and is finished with a rich chocolate ganache. This straightforward homemade version is designed to be accessible, offering an impressive result that is perfect for family gatherings, dinner parties, or any occasion that calls for a touch of indulgence.
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