Brazilian recipe
Easy Homemade Torta Holandesa (Torta holandesa e)
A classic Torta Holandesa recipe featuring a crunchy biscuit base, a velvety cream filling, and a decadent chocolate ganache topping. A perfect dessert.
0.0 / 5 by 0 Reviews
Ingredients
600 ml heavy cream
1 dash crème de cassis (optional)
120 g plain tea biscuits
10 drops vanilla essence
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 or similar
200 g caster sugar
1 dash crème de cassis (optional)
120 g plain tea biscuits
10 drops vanilla essence
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 or similar
200 g caster sugar
Where to find ingredients
You can find heavy cream, condensed milk, and tea biscuits at most local grocery stores or supermarkets in the baking or international aisles. Ladyfingers are typically found in the bakery or cookie section.
Preparation method
- In a mixing bowl, cream together the margarine and caster sugar until the mixture is light and fluffy.
- Add the sweetened condensed milk and beat until well combined.
- Fold in the heavy cream, vanilla essence, and crème de cassis (if using), mixing gently with a whisk or spatula until a homogeneous cream is formed.
- In a small saucepan, heat the 600 ml of heavy cream over low heat, being careful not to let it 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 smooth, glossy ganache.
- Prepare a springform pan (approx. 18 cm diameter and 4 cm high) by lining the sides with acetate strips or lightly greasing with butter.
- Arrange a layer of tea biscuits on the bottom of the pan, breaking them as needed to ensure the base is well covered.
- Spread half of the prepared cream over the biscuit layer.
- Create another layer using the remaining tea biscuits.
- Cover with the rest of the cream.
- Place the cake in the refrigerator for at least 2 hours, or until firmly set.
- Carefully remove the cake from the springform pan.
- Spread the prepared chocolate ganache over the top of the cake, allowing it 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 Brazilian dessert renowned for its elegant balance of textures and flavors. Its signature crunchy biscuit base, airy cream filling, and rich chocolate topping create a delightful contrast that is always a crowd-pleaser. This version is a simplified, homemade take on the classic—ideal for those looking for a practical yet sophisticated dessert. Whether you're hosting a dinner party, a family lunch, or simply craving something special, this chilled cake is the perfect centerpiece.
Ratings and comments