Brazilian recipe
Easy homemade Torta Holandesa (Torta holandesa e)
A classic Torta Holandesa recipe featuring a crunchy biscuit base, velvety cream filling, and a decadent chocolate ganache topping.
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Ingredients
600 ml fresh heavy cream
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits (Maisena)
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
200 g refined sugar
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits (Maisena)
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
200 g refined sugar
Where to find ingredients
You can find these items at local supermarkets in Freetown or regional grocery stores. For ladyfinger biscuits, check the international biscuit or bakery aisle. Fresh heavy cream is available in the refrigerated dairy section.
Preparation method
- In a mixing bowl, cream the margarine and refined sugar together until the mixture is light and fluffy.
- Add the condensed milk to the bowl and beat until fully incorporated.
- Gently fold in the fresh heavy cream, vanilla essence, and the cassis liqueur (if using), using a whisk or spatula to maintain a smooth, homogeneous texture.
- In a small saucepan, heat the 600 ml of fresh heavy cream over low heat, being careful not to let it 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 are fully melted, resulting in a smooth, glossy ganache.
- Prepare a springform pan (approx. 18 cm diameter by 4 cm height) by lining the sides with an acetate strip 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 base.
- Create another layer using the remaining cornstarch biscuits.
- Cover the second layer with the rest of the cream.
- Place the cake in the refrigerator for at least 2 hours, or until it has set firmly.
- Carefully unmold the cake from the pan.
- Spread the reserved chocolate ganache over the top of the cake, allowing it to drizzle slightly down the sides.
- Decorate the sides of the cake with the ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
The Torta Holandesa is a quintessential Brazilian dessert celebrated for its sophisticated harmony of textures and flavors. Its signature combination—a crisp biscuit base, a light, aerated cream, and a smooth chocolate finish—makes it a crowd-pleaser for any gathering. This simplified, homemade version allows you to achieve a professional result without complex techniques. Whether it is for a family Sunday lunch or a special celebration, this dessert offers an elegant profile that is as practical as it is delicious.
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