Hi everyone and a Merry Christmas to all of you.
We have opened all of the gifts and ate loads of turkey and leftovers made into wonderful meals over the last couple of days. I try to use up all of leftovers and biscuits so there is no food waste in our home and there is no exception to the rule.
I made my mums trifle for Christmas day pudding and still had some lady fingers left over which I needed to put to good use.
I’m going to use them up to make this lovely traditional Biscotten Torte also called a biscuit cake. Now this recipe can take most biscuits as long as they can soak up some juices. So you don’t necessarily have to use the Italian lady finger biscuits.
When making this dessert I sometimes substitute the rum for coffee or for a coffee flavoured milk. This recipe will also use up the rest of my whipping cream I used to top my trifle too so it’s a win-win situation for me. I try to think of ways to flip my food creating new recipes as I go along although this one is more a traditional one for me.
I am going to make this Biscotten Torte to take around to a friend’s house on New Years Eve (Hogmanay in Scotland) as it’s a light and creamy pudding that won’t fill you up.
Hogmanay is a big deal in Scotland with a night of great Scottish music, dancing and being with family and friends for the new year celebrations.
New Years traditions
There are many traditions for when the bells ring out at midnight. Ours is the tallest person with dark hair goes out just before the bells and first foots the house.
This is when somebody walks over the threshold in the new year with a gift to make sure that your year is a prosperous one.
There have been many nights I was put outside as dad was offshore shouting “have they rung out yet its cold out here”. The present was traditionally a piece of coal that you put on the fire but it can really be anything.
So when we come back from our friends on New Years my hubby will be taking something into the house.
I hope you enjoy this Biscotten Torte recipe as much as my family does.
Preparation time: 45 minutes + overnight refrigeration
Total cooking time: Nil
Makes one oblong cake
- 125g (4oz) butter
- ½ cup (124g/4oz) caster sugar
- 2 eggs, separated
- 100g (31.2 oz) ground almonds
- 2 drops almond essence
- 2 tablespoons rum
- ½ cup milk
- 24 sweet oblong biscuits (such as Italian lady fingers or nice biscuits)
- 11/4 cups (10floz) cream whipped
- 11/2 cups flaked almonds toasted
- Beat the butter and sugar in a small bowl until light and creamy.
- Beat in the egg yolks
- Fold in the almonds and almond essence.
- Place the egg whites in a small, dry mixing bowl. Using electric beaters, beat until firm peaks form. Use a metal spoon to fold the egg white into the almond mixture.
- Refrigerate for 20-30 minutes, until firm but not hard.
- Combine the rum and milk in a shallow dish.
- Dip six biscuits into the rum and milk mixture. Place the biscuits into a lined plastic wrap bread tin.
- Place the biscuits into the tin in two long rows in the tin.
- Spread one-third of the almond mixture onto the biscuits.
- Continue dipping and layering the biscuits and filling two more times, ending with a layer of biscuits.
- Wrap he cake securely in foil and refrigerate overnight. Before serving, transfer to a serving platter.
- Spread with whipped cream and top with the flaked almonds.
I hope you guys have a great New Year and it’s a prosperous one! Slange!!!! (that’s cheers in Scottish)
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