4:n raaka-aineen valkosuklaa-keksikakku
Traditionally in the Uk Easter desserts revolve around simnel cake and hot cross buns. Whilst here in Finland, pasha and the dreaded mämmi are consumed in vast quantities. While hot cross buns will always hold a special place in my childhood, and I have grown to at least tolerate, if not occasionally enjoy, mämmi, I love to try out new delicious recipe ideas for the Easter season. This four ingredient white chocolate and biscuit cake is incredibly simple and has only four ingredients. The biscuit base is crunchy and the white chocolate layer smooth and velvety. I love using Planti Kauravispi here, not only does it taste sublime, but it whips easily and retains its stiffness. I served my cake with diced mango and passion fruit. Not only does the golden fruit give the dessert a hit of Easter colour, but adds the perfect tang that cuts through the rich cake perfectly.
One note passion fruit can sometimes be hard to find, or a little expensive, However any kind of tangy fruit would work well. For example I have used frozen sea buckthorn (super tangy and relatively cheap in comparison to passion fruit), or blackcurrants in the past.
The cake keeps well in the fridge and can be made a day ahead if you are pushed for time.
This is a paid collaboration with Plant
White Chocolate and Biscuit Cake – serves 6 to 8
2 x 154 g packets vegan friendly chocolate sandwich biscuits with vanilla filling
50 g vegan butter/ coconut oil melted
2 x 2dl packs Planti Kauravispi
200 g vegan white chocolate
To serve, passion fruit and diced mango
Blend 200g of the biscuits in a food processor until they resemble a fine crumb. Stir in the melted butter and tip into a baking paper lined 22 x 12 (or equivalent size) loaf tin. Use the back of a spoon to press down the biscuit crumbs until smooth and level. Refrigerate for an hour to set.
Carefully melt the white chocolate in a microwave or over a pan of simmering water. Whisk the Planti Kauravispi until it forms soft peaks and then slowly pour in the white chocolate while continuously whisking. Chop the remaining biscuits into rough chunks and fold through the whipped mixture. Spoon onto your prepared biscuit base, smooth as much as possible before allowing to set in the refrigerator for at least 2 hours.
Slice and serve with your prepared fruit.
A Brit in Helsinki 