Gluten-free torta de galletas (biscuit cake)
My aunties often made torta de galletas, a layered biscuit “cake”.
Servings 16 servings
Ingredients
Icing
- 250 g butter at room temperature
- 1/2 cup coconut sugar
- 1 tbsp cacao powder or coffee or liquor diluted in boiling water
- 1 egg
Caramel
- 1 cup coconut milk
- 3/4 to 1 cup pitted dates
- 1 tsp vanilla essence
Layers
- 150 g shredded or desiccated coconut
- 250 g chopped walnuts
- 1 kg vanilla biscuits
- 2 cups milk any type
Instructions
Icing
- Whisk all ingredients together (you can use a mixer, food processor or do it by hand).
Caramel
- Soak the dates in boiling water for 10 minutes.
- Drain well and blend with coconut milk and vanilla.
- Heat in a saucepan until thickened to a spreadable consistence.
Layers
- Count the biscuits and divide the total by 6 or 8. The result will be how many biscuits you will use per layer.
- Form a layer of biscuits soaked in milk.
- Spread caramel on top of the biscuits, topped with walnuts and coconut.
- Add a layer of biscuits soaked in milk.
- Spread icing, topped with walnuts and coconut.
- Continue until you have 6 to 8 layers of biscuits (should end with icing).
- Refrigerate overnight to allow the biscuits to absorb the moisture.