I love this recipe, it has been a staple in my recipe folder for over 25 years. A dessert that my mum has made for as long as I can remember. Fail safe and easy for entertaining. I use to love it when mum and dad had dinner parties. I had dinner earlier and mum always saved a slice of the torte for me.
She would serve it to her guests whole with a slice missing. Her excuse was that it always looked better when guests could see the layers. In truth it was to make sure I got my slice the next day, as the whole dessert would be polished off each time without fail.
Those of you that juggle life and are time poor, know how frightening it is to entertain guests mid week. This was my mum's fail safe dessert and has become mine. It is a family favourite and often is whipped up as a birthday cake. I am addicted to its flavours of almonds, cream and rum. If I haven't made it for a while, I will actually crave it.
The joy of this dessert is the ease of preparation. The filling consists of beating some butter, adding a few ingredients then folding through stiff egg whites. Layering Niece biscuits, which have been brushed liberally with rum and milk, with the filling. Wrapping your dessert in aluminium foil and placing in the fridge for a minimum of 12 hours, 18 is better. The magic happens once left to rest in the fridge overnight. The biscuits become softer and flavours meld. All that is then needed is a covering of whipped cream and decorating with some chocolate before serving.
When I decided I was going to share this recipe with you, I had the vision of shaved chocolate and strawberries adorning the dessert. Once I gave this some thought, I decided to not tart up the torte, but share how I actually decorate it. Flake, smashed up flake sprinkled on top, again easy and tasty. If you wanted to you could go down the more labour intensive task of shaved chocolate and the likes, but this recipe is meant to be easy.
The ugly duckling before covering in cream and chocolate
Please make sure you use butter in this recipe and not margarine. I have been making this recipe for so long I have tried all the variations. If you use margarine your torte will not hold together. I also suggest you avoid making this dessert in the middle of a scorching hot Summer's day. The filling will fight you all the way and slide off your biscuits when trying to layer. It can be done, but if it is hot weather make it first thing in the morning the day before. Unless you have air-conditioning of course.
Do tell dear Belly Rumbles' reader, do you have a loved dessert from childhood that you continue to make today?
Sara xxx
Printable Recipe
Biscotten Torte
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 ground almonds
- Few drops of almond essence
- 125 ml (½ cup) milk
- 125 ml (½ cup) milk extra
- 8 teaspoons (2 tablespoons) rum be generous
- 300 ml cream
- Grated chocolate flake or whatever you desire
Instructions
- Cream butter and sugar until light and fluffy.
- Beat egg yolks in to creamed mixture, add ground almonds and almond essence.
- Gradually beat in a ½c of milk.
- Beat egg whites until stiff peaks form. Fold half in to the creamed mixture, then fold in the remaining egg whites.
- Combine rum and the remaining ½c of milk.
- 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 ? of the filling. Top with another lay 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).
- Wrap up in foil and refrigerate overnight.
- Before serving remove torte from foil and place on serving plate. Cover with whipped cream and top with chocolate. Once covered and decorated, refrigerate once again until ready to serve.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Rosemary Korngold
My Dad who was Austrian and loved to cook used to make this for birthdays. However, he used sponge fingers soaked in the rum rather than biscuits and used to put weights on top overnight so that everything really soaked in. It was my very favourite dessert.
Sara McCleary
Hi Rosemary
I'm so glad you dropped by and left a comment. I love the idea of using sponge fingers and I am kicking myself that I hadn't thought of it. It is a really great idea, and I can see the appeal. I will be giving it a go.
It will make for a softer dessert, almost tiramisu style. Though the filling will have more structure when chilled due to the butter. Brilliant!!
Thank you for sharing.
Cheers, Sara
heather Bensley
This is one of my favorite show off desserts. It looks great, it tastes sensational and it is better when made the day before. I make the dessert with Scotch finger biscuits....a shortbread biscuit. I have the recipe in one of the first recipe books I purchased when newly married 50 years ago and I guard it with great vehemence from my daughters who love the recipe and make it also.
Heather B.
Sara McCleary
It is a favourite of mine too. I make it for my husband for his birthday every year. I love how you use Scotch fingers, I am going to have to give that a try!
Andy
My mum made this year in year out after I pixked I t out of the Women's Weekly 'Cooking Class' cookbook for my 10th birthday (almost 30 years ago!!). Since she passed I have taken on the mantle! Just my favourite thing in the world to eat. I have just made it for Christmas and it is resting in the fridge right now. Can't wait to table it tomorrow and am going to take on the suggestion of the Flake!!! Thanks for posting the recipe and your story... feeling nostalgic on Christmas Eve. Merry Christmas!!! 🙂
Sarah
Hi Sara,
I googled this dessert and was delighted to come across yours. My mum used to make this also and I plan to make it for a dinner party this weekend, but I'm still yet to claim her vintage Women's Weekly books with the recipe in it. So yours will do just perfectly I'm sure!
Lau@corridorkitchen
My mum used to make this for dinner parties too!
Sara
Hi Lucas, awe I am so so flattered 🙂
Hi Rita, they are a fantastic style of dessert, and yes layers look impressive no matter how they have been made.
Rita (mademoiselle délicieuse)
I love desserts like this - they present well, can be made ahead AND are made with minimal stress-inducement! My tiramisu is much the same and, like this torte with its layers, always impresses guests with its stature despite it being a breeze to whip up.
Lucas @ CoverVersions.tv
I present a dramatic re-enactment of my seeing this post.
"Oh hey there's a bellyrumbles post in my RSS feed. Torte, huh? Well, I'm not really a cake-making person but I suppose I'll click andOH MY GOD I MUST MAKE THIS."
So suffice to say it made an impression. If it didn't take overnight, I'd be making this TONIGHT.
Katherine V
Looks great, I'm giving it a whirl tonight. Thanks 🙂
Sara
Hi KatherineV, ooo good luck with it, hope it turns out, let me know how you go.
Hi Martyna, very decadent but you can't stop at one slice.
Martyna@WholesomeCook
YUM! Plain biscuits can make a fine dessert - this is decadent and I don't think I could stop at just one serving!
Sara
Hi Catty, thanks so much, is pretty easy to make, give it a go.
Hi TheFoodSage, glad you agree with the no tarting of the torte, there is something special about a recipe from your mum.
HI Sarah, yep sub the bics and it will work a treat.
Hi Lorraine, yes I have seen the choc ripple recipe around in a few places, I must give it a go, as it looks pretty in log form.
Hi Shez, that is so cool, I bet there are lots of similar recipes out there.
HI Chopinand, generally I am not a sweet girl, but this I can eat and eat.
HI Gaby, oh that is very cool.
Hi Apple, please let me know how you go if you do make it, would love to know.
Hi Anna, trust me the wait is worth every second.
Anna@ The Littlest Anchovy
This looks really simple to make and the combination of almonds, cream and rum would be amazing. I don't know how on earth anyone could wait for 18 hours before wanting to tear into ith though!
Apple
Oh it looks so wonderful! I love that you've included details on why not to use margarine. Like many people I'm sure I try to cut corners. I'm going to give this a go next time I'm entertaining for people. My mouth is watering looking at it!
Gaby
My aunties used to make a very similar biscuit cake when I was a kid, you just brought those happy memories back 🙂
Chopinand @ ChopinandMysaucepan
Dear Sara,
I don't have a sweet tooth so I don't really have any fave desserts from childhood. I can handle savoury and not so sweet desserts though 🙂
shez
Ohmygosh my mum has been making a really similar dessert since we were kids except we use cream cheese instead of butter. I even got her to make one for my birthday last year 🙂 I love family recipes like this so much. They make the world a far better place.
Lorraine @ Not Quite Nigella
Ooh I've made the choc ripple version but this sounds even better! 🙂
Sarah @ The Healthy Diva
This looks totally divine!!! I love easy yummy desserts. All i have to do is substitute for gluten free plain biscuits...awesome. Thanks sara 🙂
The Food Sage
I'm so glad you didn't "tart up the torte"! It looks gorgeous just as is. I, too, have some foolproof dessert recipes handed down from my mam. I love the memories that come with them, and i'm so pleased you shared yours. Lovely to hear. Good on your mum for serving her gorgeous torte to dinner guests with a slice missing. What a lovely story. What a lovely mum!
catty
OH MY GOD. I can't take my eyes off that top photo!!!! It looks amazing, and doesn't sound tooooooooooooo hard, I may have to try this myself!