Brazilian recipe
Classic Homemade Torta Holandesa (Torta holandesa)
A beloved Brazilian dessert featuring a crunchy cookie base, a velvety smooth cream filling, and a rich chocolate ganache topping.
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Ingredients
600 ml fresh heavy cream
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g refined sugar
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g refined sugar
Where to find ingredients
You can find all these ingredients at major supermarkets in Botswana. Look for 'biscoito maisena' equivalents in the biscuit aisle and high-quality dark chocolate in the baking section. If ladyfinger biscuits are unavailable, plain thin sponge biscuits are a suitable substitute.
Preparation method
- In a mixing bowl, beat the margarine with the refined sugar until the mixture is pale and fluffy.
- Add the sweetened condensed milk and continue beating until well incorporated.
- Fold in the fresh heavy cream, vanilla essence, and cassis liqueur (if using), mixing gently with a whisk or spatula until you have a homogeneous cream.
- In a small saucepan, gently warm the 600 ml of heavy cream over low heat, ensuring it does not come to a boil.
- Remove the saucepan from the heat and stir in the chopped dark chocolate and 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, creating a smooth, glossy ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with acetate film or lightly greasing with butter.
- Line the bottom of the pan with a layer of cornstarch biscuits, breaking them as needed to fill in any gaps.
- Pour half of the prepared cream over the biscuit layer.
- Arrange another layer of cornstarch biscuits on top of the cream.
- Cover with the remaining cream.
- Place the cake in the refrigerator for at least 2 hours, or until firmly set.
- Carefully remove the cake from the pan.
- Spread the prepared chocolate ganache over the top of the cake, allowing some to drizzle down the sides.
- Decorate the sides of the cake with the ladyfinger biscuits, pressing them gently against the ganache so they adhere.
Observations
Torta holandesa is a quintessential Brazilian sweet, celebrated for its perfect balance of textures and flavors. Its distinct appeal lies in the contrast between the crisp biscuit base, the airy, luxurious cream, and the indulgent chocolate finish. This straightforward, home-style method makes it easy to achieve a sophisticated look and taste, whether you are hosting a festive gathering, organizing a family lunch, or simply treating yourself to a decadent afternoon dessert.
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