Brazilian recipe
Easy homemade Torta Holandesa (Torta holandesa e)
A classic Torta Holandesa recipe featuring a crunchy biscuit base, light cream filling, and a decadent chocolate ganache topping. A perfect dessert.
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Ingredients
600 ml fresh heavy cream
1 coffee spoon of crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped semi-sweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g refined sugar
1 coffee spoon of crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped semi-sweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g refined sugar
Where to find ingredients
Find fresh cream, butter/margarine, and eggs in the refrigerated dairy aisle of local supermarkets like Stop & Shop or Brian Bell Home & Hardware. Cornstarch biscuits (like Maizena) and ladyfingers can be found in the biscuit and snack aisle. Semi-sweet chocolate bars are available in the baking section.
Preparation method
- In a mixing bowl, cream the margarine and sugar together until the mixture is light and fluffy.
- Add the condensed milk and continue to beat until well incorporated.
- Gently fold in the fresh cream, vanilla essence, and crème de cassis (if using) with a whisk or spatula until the cream is smooth and homogeneous.
- In a small saucepan, heat the 600 ml of heavy cream over low heat, ensuring it does not come to 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, creating a glossy and smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or greasing them lightly with butter.
- Cover the base of the pan with a layer of cornstarch biscuits, breaking them to fit the space as necessary.
- Pour half of the prepared cream over the biscuit base.
- Add another layer using the remaining cornstarch biscuits.
- Top with the rest of the cream.
- Refrigerate the cake for at least 2 hours, or until it has set firmly.
- Remove the cake from the mold carefully.
- Spread the reserved chocolate ganache over the top of the cake, allowing it to drip slightly down the sides.
- Decorate the sides of the cake with the ladyfinger or casadinho biscuits, pressing them lightly against the ganache so they adhere.
Observations
Torta Holandesa is a beloved Brazilian dessert, celebrated for its exquisite interplay of textures and flavors. Its crisp biscuit crust, velvety whipped filling, and rich chocolate ganache topping create a delightful contrast that is universally appealing. This recipe is a simplified, homemade version designed for those who want a practical dessert that still delivers a sophisticated look and taste. It is an ideal choice for celebrations, family lunches, or whenever you want to indulge in something truly special.
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