Today a delicious, soft, and quick breakfast or snack cake: soft biscuit cake.
No recipe has ever been simpler and quicker. Cut into cubes, it becomes tasty snacks!
Also perfect for using up leftover cookies in the pantry. They will add an extra touch to a simple pantry cake. If eaten immediately, the cookies will still be crunchy; otherwise, the next day, they will become soft from absorbing the cake’s moisture. In any case, it’s delicious!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 496.67 (Kcal)
- Carbohydrates 57.49 (g) of which sugars 26.95 (g)
- Proteins 8.94 (g)
- Fat 27.16 (g) of which saturated 3.80 (g)of which unsaturated 20.97 (g)
- Fibers 1.05 (g)
- Sodium 114.11 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
SOFT BISCUIT CAKE INGREDIENTS
- 4 eggs
- 5.3 oz sunflower seed oil
- 3/4 cup sugar
- 1 2/3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp vanilla extract
- as needed dry cookies
Tools
- 1 Electric Whisk
SOFT BISCUIT CAKE PREPARATION
Pour the sugar, egg yolks, and vanilla extract into a bowl, beating for 10 minutes until the mixture is light and fluffy. While still beating, add the oil slowly.
In another bowl, beat the egg whites until stiff peaks form. Then gently fold them into the egg cream with a spatula, using upward movements to avoid deflating the mixture.
Do the same with the sifted flour and baking powder. Butter and flour a square (10.2×10.2 inches) or rectangular (11.8×8.7 inches) pan. Pour the mixture, leveling it, and then place whole or broken cookies on top. Leaving them whole will make cutting into cubes easier.
In the oven at 338°F for about 25 minutes. Remove from the oven and let it cool.
Adriana’s Advice
The flavor of the cake is neutral, so the cookies on top will add an extra touch and flavor to the dessert. If desired, you can also add some chopped nuts on top.
