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Biscuit Substitutions: If you can’t find tea biscuits, you can use any plain, unsweetened biscuits or graham crackers. Digestive biscuits also work well for a richer flavor.
Whipped Cream Variations: You can substitute whipped cream powder with fresh whipped cream if you prefer. Just whip heavy cream with sugar until stiff peaks form.
Pistachio Powder: If you can’t find pre-ground pistachio powder, simply grind whole pistachios in a food processor until they become a fine powder. For extra flavor, you can lightly toast the pistachios before grinding.
Additional Layers: For a more layered cake, you can alternate between the biscuit mixture and cream filling, creating two or three layers of each.
Serving Options: This cake is best served cold, so ensure you refrigerate it for at least 2 hours before serving. For an even better texture, refrigerate overnight.
Nutritional Facts (Per Serving – Based on 8 Servings):
Calories: 310 kcal
Protein: 6g
Fat: 18g
Carbohydrates: 30g
Sugar: 15g
Fiber: 2g
Sodium: 150mg
This chocolate biscuit cake is a moderately high-calorie dessert, with a good balance of fats and carbohydrates. The addition of pistachio provides extra fiber and healthy fats, making it a more balanced dessert option.
Frequently Asked Questions (FAQs):
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