Bulgaria – Biscuit Cake

IMG_5519tBulgaria is one of the more recent EU member states, joining in 2007. This is also an interesting point in the project because it’s where I start to venture into a few countries-worth of unfamiliar territory. It took some researching to decide on this recipe and next week’s. Let’s say that I’m learning new skills. Whilst this recipe looks deceptively simple, making chocolate creme is not something I am seemingly talented at, and all I can say is that I made the wise decision not to try and make it after having a few glasses of wine. But, regardless, I present to you, the Biskvitena torta (biscuit cake).

I improvised somewhat, because all the recipes I came across seemed to vary on which biscuits you should/could use, and the filling. So I went for a mixture of malted milk and Biscoff biscuits. I have to say (despite the fact I am aware it is probably not the traditional thing to do), the Biscoff biscuits really made it.


Next week I will be in Italy, where I will be sampling plenty of potential desserts for when I reach there in September (so far away!), but there will (hopefully) be the next Bulgarian recipe ready to go up then.

This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.

Biskvitena torta (recipe adapted from here)

750ml milk
200g sugar
2 eggs
3 tbsp plain flour
1 tsp vanilla extract
1 tbsp cocoa powder
200g malted milk biscuits
125g Biscoff biscuits
150ml milk
finely chopped walnuts/grated chocolate (optional)

  1. In a pan, bring the milk to the boil, add sugar and stir until it dissolves.
  2. In a bowl, whisk the eggs with the flour, cocoa and vanilla extract, beating until there are no lumps.
  3. Pour a large spoonful of the hot milk into the egg mixture, stir until incorporated, then repeat a couple more times. Once the egg mixture has warmed slightly, slowly add it to the rest of the milk, stirring constantly, but gently, Reduce the heat on the pan, and continue stirring until the mixture becomes more dense. Leave to cool.
  4. Get a tin/dish approximately 9x13x3 inches. Pour the milk into a bowl, and dip the malted milk biscuits into the milk, then create a layer of them at the bottom of the tin. Pour a layer of creme on top, then dip the Biscoff biscuits in milk, and create a layer, add creme, and then repeat with the rest of the malted milk biscuits.
  5. Finish with grated chocolate or finely chopped walnuts and refrigerate for 2-3 hours minimum, but ideally overnight.

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