Brazilian recipe
Easy Homemade Torta Holandesa (Torta holandesa)
A classic torta holandesa with a biscuit base, light cream and chocolate ganache topping, ideal for dessert.
0.0 / 5 by 0 Reviews
Ingredients
600 ml of creme of milk fresco
1 spoon of café of cassis liqueur (optional)
120 g of maizena biscuits
10 gotas of vanilla essence
200 g of chopped dark chocolate
250 g of margarine without salt, at room temperature
80 g of condensed milk
10 g of margarine
100 g of ladyfinger or casadinho biscuits
200 g of refined sugar
1 spoon of café of cassis liqueur (optional)
120 g of maizena biscuits
10 gotas of vanilla essence
200 g of chopped dark chocolate
250 g of margarine without salt, at room temperature
80 g of condensed milk
10 g of margarine
100 g of ladyfinger or casadinho biscuits
200 g of refined sugar
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- In the bowl, beat the margarine with the refined sugar until obter the creme claro and fofo
- Add the condensed milk and continue batendo until incorporate well
- Fold in the creme of milk fresco, the vanilla essence and the cassis liqueur (if use), misturando gently with the fouet or espátula until obter the creme smooth
- In the pan pequena, aqueçthe the 600 ml of creme of milk without whey em low heat, without deixar boil
- Remove the pan of the heat and add the chopped dark chocolate and the 10 g of margarine
- Stir constantemente until that the chocolate and the margarine derretam completely, forming the ganache smooth
- Prepare the tin of aro removível (aproximadamente 18 cm of diâmetro and 4 cm of altura), forrando the sides with fita of acetato or untando with the pouco of butter
- Line the bottom of the tin with the camada of biscoitos maisena, quebrando-the if necessário to preencher the espaçthe
- Pour metade of the creme preparado sobre the camada of biscoitos
- Make outra camada with the remaining of the biscoitos maisena
- Cover with the remaining of the creme
- Take the torta to the fridge por, in the mínimo, 2 times, or until that esteja firm
- Unmould the torta carefully
- Spread the ganache of chocolate reservada sobre the topo of the torta, deixando escorrer pelas sides
- Decore the sides of the torta with the biscoitos tipo champagne or casadinho, pressionando lightly to that grudem in the ganache
Observations
Torta holandesa is a popular dessert in Brazil, known for its mix of textures and flavours. The crunchy biscuit base, airy cream and chocolate topping create a delicious contrast that suits many occasions.
This homemade version is straightforward and practical, while still looking and tasting elegant. It is a good choice for parties, family lunches or whenever you want a chilled dessert with a rich finish.
This homemade version is straightforward and practical, while still looking and tasting elegant. It is a good choice for parties, family lunches or whenever you want a chilled dessert with a rich finish.
Ratings and comments