Teevee Snacks Biscuit Cake

Teevee Snacks Biscuit Cake on brown parchment paper

Overview

Teevee Snacks Biscuit Cake on parchment paper

Teevee Snacks Biscuit Cake

By Amy // Posted Jul 18, 2021 // Category No Bake

My Teevee Snacks Biscuit Cake is really easy to make and looks a million dollars. It’s so convenient that it is a no bake recipe, you don’t have to use the oven. This recipe was inspired by biscuit cakes that are popular in Europe. Did you know that Queen Elizabeth II’s favourite cake is a biscuit cake? 

Anyway, my version uses my favourite Australian biscuits called Teevee Snacks. Teevee Snacks are an iconic Australian biscuit that come in a variety of shapes and flavours. This recipe uses the malt stick version, that has crunchy thin malty biscuits that are covered in milk chocolate. (Read my tips below to see which biscuits you can replace it with.)

I really love how you get a bit of crunch from the roasted almonds and then another crispy crunch texture coming from the biscuits. This with the malt flavour from the biscuits and chocolate ganache is absolutely stunning!

I will definitely be making this again and again as it looks amazing and tastes incredible, despite how easy and quick it is to make.

Love chocolate? Browse my favourite chocolate recipes.

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tips

1. Ingredients

If you don’t have access to Teevee Snacks, I’d recommend other biscuits that are malty. You can also use Digestives, Marie or other kinds of tea biscuits. Rum wise, feel free to use any kind of rum you have. I think light, dark and spiced rum would all work well.  You also need roasted almonds in this recipe. I roasted mine in the oven (165C/325F) on a baking tray with no oil for 10 minutes. You can also do the same on a stove using a non-stick skillet at a medium-low heat for around 3-5 minutes

2. Equipment

The equipment you need isn’t too complicated. You need either a 23cm (9-inch) or 25cm (10-inch) springform cake tin (click on link) to use as the cake mould. If you are roasting your almonds yourself, you’d need a baking tray or a non-stick skillet. You also need a saucepan to make the chocolate sauce. You need a large mixing bowl and some smaller ones to help make the rest of the cake.

3. Lukewarm chocolate sauce and ganache

You need to make sure the chocolate sauce and the ganache is lukewarm before you assemble your cake. This is so that the chocolate on the Teevee Snacks doesn’t melt during assembly. If you want to speed up the cooling, make the chocolate sauce and ganache first and place it in the fridge.

4. To use as topping

I topped my finished cake with some reserved chopped roasted almonds that I set aside. It would also look good without a topping but you could also dust it with cocoa powder or top with shaved chocolate. 

4. Customise

Instead of using roasted almonds, I think using walnuts, brazil nuts, macadamia, and cashews would work brilliantly! You can even put some marshmallows in as well. Fruit is also commonly added to biscuit cakes as well, you could use glace cherries, sultanas, or dried apricots as well.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Teevee Snacks Biscuit Cake on brown parchment paper

Yields14 Servings
Prep Time20 minsTotal Time20 mins

Filling
 525 g Teevee Snacks Malt Stick Biscuits (3 packs)
 1 cup roasted almonds
Chocolate sauce
 150 g white sugar
 40 g cocoa powder, sifted
 150 ml water
 120 g butter
 1 tsp vanilla extract
 1 tsp rum
Dark Chocolate Ganache
 120 ml heavy cream
 120 g dark chocolate chips

Chocolate sauce
1

Place all the chocolate sauce ingredients (sugar, sifted cocoa powder, water, butter, vanilla, rum) into a small saucepan. Turn on the heat at medium and let the ingredients come to a boil. Then let the sauce simmer for around 5 minutes and stir often. Remove from heat and let the sauce cool down.

Dark chocolate ganache
2

In a heat proof medium sized bowl, heat up the heavy cream until it just starts to boil (1-2 mins). Place the dark chocolate chips in the heated cream and let sit for about 5 minutes. Stir the cream and chocolate until smooth and lump free. Set aside to cool.

Assemble the cake
3

Line a 25cm (10inch) springform cake tin with baking paper on the bottom and lightly spray the sides with oil. Roughly chop up the almonds and biscuits and place into a large bowl. Set aside around 2 tablespoons worth of chopped almonds to use later as topping.

4

When the chocolate sauce is lukewarm, add it to the large bowl with the chopped biscuits and almond. Mix well until all the biscuits and almonds have been coated evenly with the chocolate sauce.

5

Place the biscuit mixture into the prepared springform cake tin. Press down on the biscuit mixture so that the biscuits are tightly packed and so that you get a flat, levelled surface on top.

6

When the dark chocolate ganache is lukewarm, pour it over the top of the biscuit layer. Spread the ganache evenly over the top. Place in the fridge, covered, for around 3-4 hours, even overnight.

7

Top with the remaining chopped roasted almonds. Best served on the day it is made as the roasted almonds stay crunchy. Keep refrigerated in an airtight container for up to 5-7 days.

Ingredients

Filling
 525 g Teevee Snacks Malt Stick Biscuits (3 packs)
 1 cup roasted almonds
Chocolate sauce
 150 g white sugar
 40 g cocoa powder, sifted
 150 ml water
 120 g butter
 1 tsp vanilla extract
 1 tsp rum
Dark Chocolate Ganache
 120 ml heavy cream
 120 g dark chocolate chips

Directions

Chocolate sauce
1

Place all the chocolate sauce ingredients (sugar, sifted cocoa powder, water, butter, vanilla, rum) into a small saucepan. Turn on the heat at medium and let the ingredients come to a boil. Then let the sauce simmer for around 5 minutes and stir often. Remove from heat and let the sauce cool down.

Dark chocolate ganache
2

In a heat proof medium sized bowl, heat up the heavy cream until it just starts to boil (1-2 mins). Place the dark chocolate chips in the heated cream and let sit for about 5 minutes. Stir the cream and chocolate until smooth and lump free. Set aside to cool.

Assemble the cake
3

Line a 25cm (10inch) springform cake tin with baking paper on the bottom and lightly spray the sides with oil. Roughly chop up the almonds and biscuits and place into a large bowl. Set aside around 2 tablespoons worth of chopped almonds to use later as topping.

4

When the chocolate sauce is lukewarm, add it to the large bowl with the chopped biscuits and almond. Mix well until all the biscuits and almonds have been coated evenly with the chocolate sauce.

5

Place the biscuit mixture into the prepared springform cake tin. Press down on the biscuit mixture so that the biscuits are tightly packed and so that you get a flat, levelled surface on top.

6

When the dark chocolate ganache is lukewarm, pour it over the top of the biscuit layer. Spread the ganache evenly over the top. Place in the fridge, covered, for around 3-4 hours, even overnight.

7

Top with the remaining chopped roasted almonds. Best served on the day it is made as the roasted almonds stay crunchy. Keep refrigerated in an airtight container for up to 5-7 days.

Teevee Snacks Biscuit Cake
Nutrition Facts

Servings 14


Amount Per Serving
Calories 410
% Daily Value *
Total Fat 25.6g40%
Saturated Fat 8.3g42%
Cholesterol 30mg10%
Sodium 54mg3%
Potassium 131mg4%
Total Carbohydrate 43.7g15%
Dietary Fiber 2.1g9%
Sugars 15.7g
Protein 5.4g11%

Calcium 2%
Iron 5%
Vitamin D 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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