One of the simplest and most delicious cakes is the one made with biscuits. It is quite excellent and can be prepared in just a couple of minutes, with no need to turn on the oven or use multiple dishes. Try Anna’s new recipe, which she claims is one of the best she’s ever tasted.
This cake can be made with peanuts, hazelnuts, or almonds (it tastes like Snickers with peanuts). Finally, you can top it with coconut or anything you want. This festive roll cake is ideal for the Easter holiday season and looks lovely on the holiday table. You can serve it by cutting it into circles or into smaller rolls, three at a time. Here’s what you need:
INGREDIENTS REQUIRED: 500 g biscuits (17 oz), 120 g sugar (1 cup), 60 g cocoa powder (1/2 cup), 10 g vanilla sugar (1 packet), 250 ml milk (1 big cup), 150 g butter (2/3 cup), 220 g peanuts (120+ 100) – 1 big cup, and a little extra butter or oil for spreading.
PREPARATION: In a large mixing bowl, break the biscuits into medium-sized pieces. You can use any type of biscuit, although thin ones work best for this type of cake. White biscuits are typically used so that they can be seen when slicing the cake, but cocoa biscuits also have the same taste. Measure 220 g of peanuts and grind them in a blender to the smallest size so that no larger pieces remain.
Then, combine 120 g of ground peanuts with the crumbled biscuits. Save the remaining peanuts for the decoration later. If you decide to decorate the roll with coconut flakes or other nuts, grind only 120 g of peanuts for the cake.
Combine the sugar, cocoa, and vanilla sugar in a small pot. Mix with a wire whisk, then slowly pour in the room temperature milk, swirling constantly. Cook the mixture by stirring constantly until the milk boils in the pot over low heat, for several minutes.
When the mixture begins to thicken slowly, remove it from the heat and toss in the butter until it melts. Allow it to cool slightly for 10 minutes before pouring it into the biscuits and peanuts. Then, mix with a spatula until all of the liquid has been absorbed into the biscuits and ground peanuts and the mixture has thickened to a batter-like consistency.
Pour the prepared mixture onto baking paper and roll it up tightly. Wrap the roll in the baking paper and refrigerate for a few hours or overnight. After setting, brush the cake with melted butter and sprinkle with the remaining crushed peanuts, coconut flakes, or anything else you want.
To sprinkle the nuts on each side of the roll, sprinkle them directly on the baking paper and turn the cake over to cover the whole cake. Cut it into smaller pieces or serve it on a few smaller rolls. The preparation details can be found HERE.
