Bourbon Biscuit Cake Part-1

Ingredients

• 200 g Berman Biscuit (large pack, plain biscuits)
• 100 g Berman Biscuit (small pack that contains a creamy filling; separate the cream and set aside)
• 30 g Unsalted Butter (softened, optional for richer texture)
• 2 tbsp Powdered Sugar (to sweeten the mixture if desired)

Instructions

1. Separate Cream Filling

   Open the small Berman biscuit pack, carefully twist or cut each biscuit to release the creamy filling. Transfer the cream to a small bowl and set aside.

   Time: PT2M

2. Grind the Biscuits

   Place both the large and small Berman biscuits (without the cream) into the grinder jar. Pulse until the biscuits become fine crumbs, similar to coarse sand.

   Time: PT5M

3. Combine Crumbs with Cream

   Transfer the biscuit crumbs to the mixing bowl. Add the separated cream, softened butter, and powdered sugar. Mix with a spatula until a uniform, pliable dough forms.

   Time: PT5M

4. Grease the Cake Tin

   Lightly grease the 8‑inch round cake tin with a thin layer of butter or oil. Use a paper towel to spread evenly, ensuring no excess.

   Time: PT2M

5. Press the Mixture into the Tin

   Transfer the biscuit‑cream dough into the greased tin. Using the spatula or your hands (dampened), press firmly and evenly to create a compact layer.

   Time: PT5M

6. Chill the Cake

   Cover the tin with plastic wrap and place it in the refrigerator for at least 2 hours, or until the cake is firm.

   Time: PT2H

   Temperature: 4°C

7. Unmold and Serve

   Remove the cake from the refrigerator, run a thin knife around the edges, invert onto a serving plate, and slice.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g