Brazilian recipe
Homemade Dutch Pie (Torta holandesa)
A classic Brazilian chilled dessert featuring a biscuit base, velvety cream, and a rich chocolate ganache topping. Perfect for any special occasion.
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Ingredients
600 ml heavy cream
1 coffee spoon cassis liqueur (optional)
120 g Maizena biscuits (or plain tea biscuits)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g caster sugar
1 coffee spoon cassis liqueur (optional)
120 g Maizena biscuits (or plain tea biscuits)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g caster sugar
Where to find ingredients
You can find these ingredients in local grocery stores and markets in the Federated States of Micronesia. Look for Maizena biscuits in the cookie aisle; if unavailable, any plain, thin tea biscuit is a suitable substitute. Ladyfinger biscuits (biscoito tipo champagne) can typically be found in the baking or imported goods section. Ensure you use heavy cream with a high fat content for the best result.
Preparation method
- In a mixing bowl, cream the margarine and caster sugar together until light and fluffy.
- Gradually add the sweetened condensed milk and continue beating until well incorporated.
- Fold in the heavy cream, vanilla extract, and cassis liqueur (if using), mixing gently with a whisk or spatula until the cream is smooth and homogenous.
- In a small saucepan, gently warm the 600 ml of 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 completely melted, resulting in a smooth, glossy ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or lightly greasing with butter.
- Arrange a layer of Maizena biscuits on the bottom of the pan, breaking them if necessary to cover any gaps.
- Pour half of the prepared cream mixture over the biscuit layer.
- Add a second layer of Maizena biscuits on top of the cream.
- Spread the remaining cream over the biscuit layer.
- Chill the cake in the refrigerator for at least 2 hours, or until the cream is firm.
- Carefully unmold the cake from the springform pan.
- Pour and spread the reserved chocolate ganache over the top of the cake, allowing some to drip down the sides.
- Decorate the sides of the cake with ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
Torta Holandesa is a beloved staple in Brazilian patisserie, celebrated for its exquisite interplay of textures and balanced sweetness. This dessert consists of a crisp biscuit crust, a luscious, airy cream filling, and a smooth chocolate ganache finish. This straightforward, homemade version allows you to achieve a sophisticated presentation without the need for complex techniques. It is an ideal centerpiece for family gatherings, celebrations, or whenever you want to treat yourself to something truly indulgent and elegant.
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