Marie Biscuit Cake Doukissa Cake Recipes
MARIE BISCUIT CAKE (DOUKISSA CAKE)
Make and share this Marie Biscuit Cake (Doukissa Cake) recipe from Food.com.
Provided by dreamweavers
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Line a deep loaf tin with baking paper.
- Roughly break each biscuit into quarters and set aside.
- Add the boiling water to the hot chocolate and cocoa in a double boiler (bain Marie), stirring until the mixture is smooth.
- Add butter, sweetened condensed milk. sugar. and vanilla and stir till smooth.
- Than add and the beaten eggs, keep stirring till it turns into a thick custard.
- Transfer the thick custard to a large mixing bowl, add quartered biscuits and any other additions wanted and mix until its all coated with the custard.
- Lastly transfer the mixture to the prepared tin .
- Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cool to the touch.
- Place into the refrigerator to chill for at least 4 hours or preferably overnight.
- Remove From tin slice and serve, Enjoy!
- Cooking Time does not include chill time.
Nutrition Facts : Calories 350.9, Fat 21.1, SaturatedFat 11, Cholesterol 117, Sodium 324.9, Carbohydrate 35.4, Fiber 1.1, Sugar 14, Protein 6.8
TRADITIONAL SCOTTISH RECIPES - BROKEN BISCUIT CAKE
Another recipe I found on rampantscotland.com which is resourceful, easy, rich and makes a huge amount. Hope you enjoy this. This is the description of this on their web site. In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks. (Cooking time is set up time)
Provided by bshemyshua
Categories Candy
Time 2h10m
Yield 1 10X15pan, 45 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and chocolate together and stir.
- Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper.
- Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
Nutrition Facts : Calories 188.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 22, Sodium 152.9, Carbohydrate 8.8, Fiber 2.3, Sugar 0.6, Protein 3
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