Biscuits and coffee have been two things that my morning starts with, and with all the dalgona trend and people making simple cakes at home I thought why not combine the two.
Made a super simple 4 ingredient cake and topped it with a sweet but slightly bitter dalgona peanut butter frosting. The cake is not spongy like you expect the cakes to be but rather dense like a carrot cake, a perfect tummy filler tea time treat to indulge in.
Dalgona Biscuit Cake
A glucose biscuit base cake filled with cashews, a dose of caffeine and peanut butter.
Ingredients
For Cake
- 250 gms Biscuit (15 nos)
- 60 gms Sugar (1/2 cup)
- 2 gms Baking powder (1/2 tsp)
- 10 ml Coffee Decoction (2 tsp)
- 140 ml Milk (2/3rd cup)
- 35 gms Cashewnuts (1/4th cup)
For Icing
- 8 gms Coffee (2 tsp)
- 10 ml water (2 tsp)
- 14 gms sugar (1 tbsp)
- 15 gms Peanut Butter (1 tbsp)
- 50 gms Cookie crumbs (4 nos.)
Instructions
- Start by taking glucose biscuits and granulated sugar in a food processor and blend them into a fine powder.
- Add baking powder, coffee decoction to it and mix. Add milk and fold the mixture to form a nice glossy batter. Add Cashews to it and fold again.
- Transfer batter to a pre-greased or pre-lined cake mould and bake at 170 degrees for 25 Mins.
- For the Icing, make a dalgona mixture by whipping together water, sugar and coffee powder till soft peaks. Add peanut butter to it and fold into a thick frosting.
- Top the baked cake with the frosting, cut and enjoy!!!