Difference between revisions of "Biscuit Layered Cake"
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* 10 oz/300 g [[whipped cream]] | * 10 oz/300 g [[whipped cream]] | ||
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# [[cream]] the [[butter]] with the [[Granulated sugar|Sugar]], adding the [[egg]]s one at a time and the [[rum]], then the cacao or [[chocolate]]. | # [[cream]] the [[butter]] with the [[Granulated sugar|Sugar]], adding the [[egg]]s one at a time and the [[rum]], then the cacao or [[chocolate]]. | ||
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[[Category:Desserts with Rum]] | [[Category:Desserts with Rum]] | ||
[[Category:No-bake dessert Recipes]] | [[Category:No-bake dessert Recipes]] | ||
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| − | [[Category: | + | [[Category:Romanian cuisine]] |
| − | [[Category:Romanian | + | [[Category:Dessert Recipes]] |
| + | [[Category:Romanian cuisine]] | ||
Latest revision as of 08:02, 14 July 2012
Description
In Romanian: Tort de biscuiti
Ingredients
- 3 eggs
- 1 cup confectioner's sugar
- 8 oz/250 g butter
- 10 oz/300 g biscuits
- 2 oz/50 g cacao or grated chocolate
- 1/4 cup rum
- 10 oz/300 g whipped cream
Procedures
- cream the butter with the Sugar, adding the eggs one at a time and the rum, then the cacao or chocolate.
- Place broken biscuits (little pieces) into the resulting cream.
- Mix well. Place the mixture on a round platter, using a knife to pat it in place.
- Refrigerate. Before serving, cover with whipped cream.
