Filled biscuit-style cake. This recipe was created for those who enjoy desserts with a surprising texture, halfway between a soft cake and a crisp cookie. Preparation is very easy: the dough is ready in just 5 minutes. Once baked, you can decide how to cut it, into large strips or small squares, depending on the occasion. We adored it.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the filled biscuit-style cake
For this recipe I used type 0 flour. My advice is to start from a base of 2 cups (about 250 g) of flour, since you can always add a little more later if necessary. Remember that each flour absorbs liquids differently, so adjust carefully: the final dough should be smooth, soft and absolutely not sticky so it can be rolled out easily.
- 2 1/2 cups type 0 flour
- 2/3 cup powdered sugar
- 1 egg
- 3 1/2 tbsp milk
- 3 1/2 tbsp vegetable oil
- 2 tsp baking powder
- 3/4 cup blueberry jam
Steps for the Filled Biscuit-Style Cake
In a large bowl, begin by mixing the dry ingredients:
Sift the type 0 flour, the powdered sugar and the baking powder. As mentioned, start from a base of 2 cups (about 250 g) of flour — you can add more later if needed, since each flour absorbs liquids differently.
Make a well in the center of the dry ingredients and add the egg, the milk and the vegetable oil. Work the dough quickly for about 5 minutes until you obtain a smooth, soft, non-sticky ball.
Divide the dough into two parts. Using a rolling pin, roll out the first ball on a sheet of parchment paper trying to form a rectangular shape about 12 x 6 inches. Fill with the blueberry jam, leaving a small margin from the edges. Roll out the second ball with the rolling pin and lay it over the jam to close the pastry. Seal the edges well with your fingers or the tines of a fork.
Brush the surface with a little milk. I used some sugar sprinkles to decorate, but you can omit them if you prefer a simpler finish. Bake in a preheated static oven at 356°F for 30 minutes.
Once removed from the oven, let it cool completely before cutting into strips or squares.
Ready to be sliced and served. Whether you cut large strips for dunking or small squares for a buffet, its soft, fragrant texture will win everyone over at the first bite.
Thank you for cooking with me today. It’s always a pleasure to share these sweet discoveries with you, and I sincerely appreciate your trust.
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Storage for the Filled Biscuit-Style Cake
To preserve the unique texture of this cake, I recommend storing the squares or strips in an airtight container or under a glass dome. This way it will remain soft and slightly crisp for about 3–4 days. If the environment is very warm, you can keep it in a cool, dry place to prevent the jam from overly moistening the dough.
FAQ (Questions and Answers)
Can I use type 00 flour instead of type 0?
Certainly, you can use type 00 flour. Remember to follow the advice to add it gradually: each flour has a different absorption capacity and the dough should always end up smooth and not sticky.
How can I vary the filling?
This base is very versatile. Besides blueberry jam, you can use a chocolate or hazelnut spread, or a citrus marmalade for a more zesty flavor.
Why is it important to let it cool before cutting?
Being halfway between a cake and a cookie, the structure stabilizes as it cools. Cutting it while hot risks breaking the crust or causing the jam to spill out.
