Biscotten Torte Recipe

Name: Biscotten Torte (biscuit fridge cake)
Prep time: 20 min
Total time: 500 min
Ingredients: 24 plain biscuits (| I use Arnott's' Niece (2 packs are required)); 125 grams butter (| You cannot substitute margarine); 120 grams (½ cup) caster sugar; 2 eggs (| Separated); 125 grams (1 cup) ground almonds; Few drops of almond essence; 125 ml (½ cup) milk; 125 ml (½ cup) milk extra; 2 tablespoons rum; 300 ml cream; Grated chocolate (| or chocolate sprinkles)

Jump to Recipe

Biscotten torte, often known as rum torte cake, is a style of fridge cake. It is a delicious dessert that is prepared up to 24 hours in advance. This is an easy and delicious make-ahead dessert with layers of almond cream and rum.

Overhead view of decorated biscotten torte on a platter to be served.

This recipe is close to my heart and has been a staple for over 35 years. A dessert my mum made for as long as I can remember. It is the most requested cake I make for the family.

It was my mum's mid-week dinner party dessert. She served it to guests with a slice missing. Her reasoning to guests was that it looked better when you could see the layers.

In truth, it was to make sure that a slice was saved for me to eagerly devour the next day. Except for that saved slice the whole dessert would be polished off in its entirety.

It's fail-safe for easy entertaining and can be prepared up to 24 hours in advance (or 48 undecorated). Trust me, give this one a go!

Sara xxx

Sliced biscotten torte showing the layers of filling.

What's in this post

Ingredients
What to serve with biscotten torte?
Recipe cost and time-saving ideas.
How to make biscotten torte (Biscuit cake).
Sara's Top Recipe Tips
Printable Recipe

Ingredients

A full printable recipe card can be found at the end of this post with recipe ingredient measurements and the method.

Ground Almonds: Also known as almond meal. Buy it prepared, don't grind your own almonds.
Biscuits: I use Arnott's Nice biscuits. Which is pronounced: "neece or nise". You could substitute these with a plain rectangular milk coffee biscuit.
Caster Sugar: Also known as superfine sugar, a sugar that has finer granules than standard sugar. The finer sugar dissolves and melds with the other ingredients.
Eggs: The eggs in this recipe aren't cooked. Be sure to use super fresh free-range eggs.
If you don't like using raw eggs in desserts you could try my easy eggless tiramisu recipe.
Rum: Use a good quality rum, one you would be happy drinking as it is one of the major flavours in this fridge cake. The biscuits are brushed with it. You could use a couple of drops of rum essence if you are avoiding alcohol.
Milk: Full cream is preferred, but you can use the normal milk you have on hand.
Butter: You cannot substitute margarine in this recipe, or any other fat, it needs to be butter for taste and the structural integrity of the dessert.
Almond Essence: It enhances the almond flavour of the biscotten torte. If you don't want to buy a bottle just for this dessert, substitute with vanilla.

What to serve with biscotten torte?

The dessert is perfect as it is. How it is prepared is how we eat it. Simply decorated with shaved chocolate or chocolate flake. You could use chocolate sprinkles as well.

If you feel like taking it to the next level in presentation. Serve with a side of fresh strawberries, or other berries in season. You could also use strawberries along with the chocolate to decorate.

Biscotten torte sliced to see the layers.

Recipe cost and time-saving ideas.

As far as cost is concerned this biscuit fridge cake is made with simple and basic ingredients. When you look at the list they are all basic pantry/fridge staples.

If you don't want to buy a bottle of almond essence, substitute it with vanilla. Though, the almond essence does add and enhance the flavour.

The undecorated torte can be made up to 48 hours before serving. This alone really saves you time. It can be decorated the night before, or the day of serving.

How to make biscotten torte (Biscuit cake).

Scroll to the bottom of the page for the full method and printable version of this recipe.

How long will this recipe take me to make?

This is pretty easy and quick to prepare. It will take approximately 20 minutes to prepare up to the "chilling in the fridge" stage.

Then you need to allow it to set for at least 8 hours. It is better at 24 hours, even more so at 48 hours.

Important step 1

Butter and sugar being creamed in a mixing bowl.

Ground almonds and milk being added to the butter and egg mixture.

Cream butter and sugar until light and fluffy.
Beat egg yolks into the creamed mixture.
Add the ground almonds and almond essence. Then gradually beat in the milk.

Folding egg whites into the almond mixture.

In a clean bowl beat egg whites until stiff peaks form.
Fold half into the creamed mixture, then fold in the remaining egg whites.

Brushing biscuits with rum and milk mixture.

Adding almond cream mixture and topping it with more biscuits.

Final layer of biscuits on the biscotten torte.

Arrange six biscuits lengthwise in two rows, beside each other, on aluminium foil. Brush the biscuits liberally with the rum/milk mixture.
Spread the biscuits evenly with one-third of the filling. Top with another layer of biscuits and brush liberally with rum/milk mixture.
Continue as before until all mixture is finished and you have ended with a layer of biscuits (again brush liberally with rum/milk).

Place wrapped torte on a sturdy board or plate.

Wrap the torte well in two layers of foil.
Place on a sturdy flat board or plate and place in the fridge to chill.

Torte when unwrapped from chilling in the fridge.

Placing the top side of the torte down on the serving platter.

When you are ready to decorate the torte remove the foil.
Place the torte upside down on the serving platter, so that the flat side is on the top.
Cover it completely with whipped cream and decorate with chocolate shavings.

Sara's Top Recipe Tips

Don't be put off by how much of an ugly duckling this cake looks before it is decorated. Because, let's be serious it is butt ugly.

The magic of this cake happens in the fridge. When left to chill the biscuits become softer and the flavours or meld. The longer you can leave it the better.

Can I use margarine in a fridge cake?

No, using butter is important in keeping the fridge cake together. Butter hardens in the fridge, whereas margarine is always soft. Using margarine won't hold the cake's shape.

What kind of rum should I use?

I always use dark rum, not white rum. Dark rum has a deeper and rounder flavour than white.

Printable Recipe

Comments