Biscuit Cake

    Biscuit Cake

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    The addition of biscuit crumbs to the flour in this cake gives it a lovely texture and sweetness. A very good cake for Mother's Day.

    Serves: 12 

    • 2 cups digestive biscuit crumbs
    • 3/4 cup ground pecans
    • 1/2 cup cake flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 250g unsalted butter, softened
    • 1 cup (185g) packed light brown sugar
    • 3 egg yolks, room temperature
    • 2 teaspoons vanilla essence
    • 1 cup (250ml) milk, lukewarm
    • 3 egg whites, room temperature
    • 1/4 cup white sugar
    • 2 tablespoons white sugar
    • 375g unsalted butter, softened
    • 1/2 cup (90g) packed dark brown sugar
    • 1/2 cup thickened cream
    • 3/4 cup (125g) icing sugar
    • 1/2 cup chopped pecans

    Preparation:30min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. Preheat oven to 180 degrees C. Grease and line with baking paper two 23cm round pans.
    2. Combine the crumbs, 1/2 cup pecans, flour, baking powder and salt.
    3. In a large bowl cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
    4. Beat the egg whites in a bowl until foamy. Add the sugar slowly and beat to soft peaks. Fold into the crumb batter and pour into the pans.
    5. Bake for 25 minutes, or until a knife comes out clean. Cool in the pans on a rack about 10 minutes then invert and cool completely.
    6. To make icing: In a saucepan over medium heat melt the 2 tablespoon sugar until it turns golden. Remove from heat and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar and place back on the heat. Bring to a boil, stirring all the time. Add the cream and bring back to a boil. Boil 1 minute and remove caramel from heat.
    7. Place the icing sugar in a large bowl and, mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining butter 1 tablespoon at a time. Beat until smooth and chill icing until ready to ice the cake. Ice the cake and press the pecans into the sides.

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