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Much liked biscuit cake vol:2

The advanced version of your favourite hazelnut biscuit cake recipe. This time with cocoa biscuit... ­čĄę


1 L milk, 3 tablespoons flour, 2 tablespoons starch, 2 egg yolks, half a glass of sugar, 1 teaspoon butter, Nutart chopped hazelnuts (about 250g), 1/2 pack powder whipped cream, 4 packs of any cocoa biscuits, Extra milk for soaking (About 100ml is enough)

200ml cream and 180g white chocolate for the top, 100ml cream and 90g regular (cocoa) chocolate for the speckles.


Put the milk, flour, starch, egg yolk and sugar in a saucepan and heat by stirring. When the custard starts to boil, turn off the heat and add 1 teaspoon of butter. Stir and let it cool. After it cools down, add plenty of Nutart chopped hazelnuts. Add half a packet of powdered whipped cream to the mixture and whisk.

Place the cocoa biscuits soaked in milk in the tray. Spread the custard mixture on top of them and in this way, get 3 layers.

For the top layer, melt 180g white chocolate in 200ml milk cream over low heat. Then do the same with cocoa chocolate. (This time 100ml and 90g) When they cool, pour the white chocolate one on the dessert and spread it. Place the cocoa chocolate with the help of a spoon at randomly. Distribute it by drawing random shapes with the help of a toothpick.

The dessert, which needs to cool in the refrigerator for about 3 hours, is ready. Sprinkle some more chopped hazelnuts on the slices to finish. Bon Appetit!

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