Brazilian recipe
Easy Homemade Torta Holandesa
A classic Torta Holandesa recipe featuring a crunchy biscuit base, a velvety cream filling, and a rich chocolate ganache topping. The ultimate crowd-pleasing dessert.
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Ingredients
600 ml heavy cream
1 teaspoon cassis liqueur (optional)
120 g plain tea biscuits
10 drops vanilla essence
200 g semi-sweet chocolate, chopped
250 g unsalted butter, at room temperature
80 g sweetened condensed milk
10 g butter
100 g ladyfinger biscuits or similar sponge-based cookies
200 g caster sugar
1 teaspoon cassis liqueur (optional)
120 g plain tea biscuits
10 drops vanilla essence
200 g semi-sweet chocolate, chopped
250 g unsalted butter, at room temperature
80 g sweetened condensed milk
10 g butter
100 g ladyfinger biscuits or similar sponge-based cookies
200 g caster sugar
Where to find ingredients
You can find most of these staples at your local supermarket. For tea biscuits, look for any plain digestive or tea-style cookies in the biscuit aisle. If you can't find ladyfinger biscuits, you can use any light, airy finger-shaped sponge biscuit available in the baked goods or international section. Heavy cream, sweetened condensed milk, and semi-sweet chocolate are widely stocked in the baking aisles of any general grocery store.
Preparation method
- In a mixing bowl, beat the butter and caster sugar together until the mixture is pale and fluffy
- Pour in the sweetened condensed milk and keep beating until it is well combined
- Fold in the heavy cream, vanilla essence, and the cassis liqueur (if using), mixing gently with a whisk or spatula until you have a smooth, homogeneous cream
- In a small saucepan, gently warm the 600 ml of heavy cream over low heat—be 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 butter
- Stir continuously until the chocolate and butter are completely melted, resulting in a glossy, smooth ganache
- Prepare a springform tin (roughly 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or lightly greasing with a bit of butter
- Line the bottom of the tin with a single layer of the tea biscuits, breaking them to fit the gaps as needed
- Spread half of the prepared cream evenly over the layer of biscuits
- Add a second layer using the rest of the tea biscuits
- Cover with the remaining cream
- Chill the cake in the fridge for at least 2 hours, or until it is set and firm
- Carefully remove the cake from the springform tin
- Spread the prepared chocolate ganache over the top, letting it drip down the sides for a beautiful finish
- Arrange the ladyfinger biscuits around the sides of the cake, pressing them gently so they stick to the ganache
Observations
Torta Holandesa is a beloved Brazilian treat, famous for its perfect balance of textures and flavors. The contrast between the crisp biscuit base, the airy, light cream, and the indulgent chocolate ganache makes for a truly sophisticated dessert that is surprisingly simple to whip up at home. Whether you're hosting a dinner, planning a family feast, or just craving a sweet indulgence, this no-fuss version hits the spot every time.
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