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Biscuits cake

 
One serving costs about $0.5

$0.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:20%

Spoonacular Score: 20%

 

Biscuits cake might be just the dessert you are searching for. This recipe makes 12 servings with 345 calories, 6g of protein, and 18g of fat each. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of corn starch, sugar, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so excellent. Similar recipes include Crazy Biscuits – biscuits are tasty when made from scratch, these biscuits are so good you will be crazy for them, Red Lobster Cheddar Bay Biscuits II – make these cheesy garlicky biscuits at home, and Cheddar Scallion Biscuits (and how to make biscuits fluffy).

Ingredients

Servings:
11.43 cups
11.43 cups biscuits
biscuits
1 Tbsp
1 Tbsp butter
butter
8.46 fl. oz
8.46 fl. oz coffee
coffee
2.12 oz
2.12 oz corn starch
corn starch
4
4  eggs
eggs
16.91 fl. oz
16.91 fl. oz milk
milk
2 Tbsps
2 Tbsps powdered sugar
powdered sugar
6.35 oz
6.35 oz sugar
sugar
1
1  vanilla bean sugar
vanilla bean sugar
10.15 fl. oz
10.15 fl. oz whipping cream
whipping cream
11.43 cups biscuits
11.43 cups
biscuits
1 Tbsp butter
1 Tbsp
butter
8.46 fl. oz coffee
8.46 fl. oz
coffee
2.12 oz corn starch
2.12 oz
corn starch
4  eggs
4
eggs
16.91 fl. oz milk
16.91 fl. oz
milk
2 Tbsps powdered sugar
2 Tbsps
powdered sugar
6.35 oz sugar
6.35 oz
sugar
1  vanilla bean sugar
1
vanilla bean sugar
10.15 fl. oz whipping cream
10.15 fl. oz
whipping cream

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. Cream:
  2. Separate egg whites from yolks and whip Them with a pinch of salt until stiff, THEN Them chilled cream until we make the filing.
  3. Put Them yolks in bowl and mix with 150 ml milk and cornstarch until cornstarch dissolves well.
  4. In a saucepan put the rest of the milk, mixed with sugar, and put on low heat to heat it.
  5. When is hot, pour over the egg yolks in a thin continuous stirring (be careful not to Curdle the eggs). Pour back into the saucepan and put it back on heat stirring until Makes bubbles and begins to thicken. Put the saucepan aside and add in butter and whipped egg whites, using a whisk. Put back on heat and simmer 2 minutes stirring so it does not stick.
  6. Assembling the cake:
  7. Make a coffee and let it cool. Slightly sweeten with sugar as desired.
  8. Prepare a square plate to align biscuits.
  9. Soak coffee each biscuit in one second (I used petit beurre biscuits Because They absorb the liquid very fast) and align Them on the plate.
  10. After I put a row of crackers, pour a third of the cream THEN put Another layer of biscuits and so on until you finish creating. I had four layers of cream crackers and 3 filing, the top layer must be crackers.
  11. Whip cream with 2 tablespoons powdered sugar and garnish the cake with it, THEN cocoa powder on top and put Some cherries in syrup.
  12. It is incredibly good, the coffee flavored biscuits are soft and feels very easy. It is a kind of Tiramisu with biscuits :-). A special dessert, easy and delicious!
  13. Bon appetite!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
400 grams biscuits
1 tablespoon butter
250 milliliters coffee
60 grams corn starch
4 eggs
500 milliliters milk
2 tablespoons powdered sugar
180 grs sugar
1 vanilla bean sugar
300 milliliters whipping cream
Price
$1.86
$0.12
$0.13
$0.26
$0.96
$0.68
$0.05
$0.25
$0.06
$1.63
$5.99

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
345 Calories
5g Protein
18g Total Fat
39g Carbs
2% Health Score
Limit These
Calories
345
17%

Fat
18g
28%

  Saturated Fat
8g
53%

Carbohydrates
39g
13%

  Sugar
19g
22%

Cholesterol
95mg
32%

Sodium
371mg
16%

Caffeine
8mg
3%

Get Enough Of These
Protein
5g
12%

Phosphorus
224mg
22%

Selenium
12µg
18%

Vitamin B2
0.28mg
17%

Vitamin B1
0.18mg
12%

Vitamin A
544IU
11%

Calcium
88mg
9%

Folate
33µg
8%

Iron
1mg
8%

Manganese
0.14mg
7%

Vitamin B12
0.41µg
7%

Vitamin D
1µg
7%

Vitamin E
0.92mg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.6mg
6%

Potassium
179mg
5%

Zinc
0.57mg
4%

Magnesium
14mg
4%

Vitamin B6
0.06mg
3%

Copper
0.05mg
3%

Vitamin K
2µg
2%

Fiber
0.48g
2%

covered percent of daily need

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