Biscuit cake: an easy higher-protein recipe

Biscuit cake is a good choice when you fancy something sweet but don’t want to make a rich cream cake. This version uses quark, with layers flavoured with coffee, cherries, cocoa and biscuits.

This recipe makes a great weekend dessert or a treat during a busy week of training. You can keep portions to a sensible size, and the ingredients are straightforward: quark, biscuits, berries and a few extras that were also in the original recipe.

Why does biscuit cake fit into a fitness-focused diet?

A good old-fashioned biscuit cake doesn’t have to mean buttercream and an intensely sweet dessert. Using quark cream and low-fat quark as the base gives you a lighter result that’s still deliciously creamy. That’s especially true if you give the cake plenty of time to rest in the fridge.

The idea behind this recipe is simple: the biscuits give the layers structure, the coffee softens them, and the quark mixture holds the whole cake together. Cherries add tartness. Cocoa and chocolate syrup make it feel like you’re eating a proper cake, rather than just quark from a bowl.

Honestly, getting that balance right is what matters most. If everything is too low in fat, the dessert ends up dry and dull. If everything is too sweet, it defeats the purpose. Here, you can adjust both to suit your taste.

Biscuit cake: ingredients and quantities

• 300g plain Alma 3% quark cream
• 200g FARMI low-fat quark with vanillin
• 10g Proteiini Pudding, cream-filled biscuit flavour
• 15g Proteiini Pudding, chocolate flavour
• 25g frozen cherries
• 15g chocolate syrup
• 95g Rimi Crackers Fibre biscuits
• 5g raw cacao powder
• 10g orange-flavoured chocolate

The quantities are small, so it’s worth weighing everything out before you start. That way, you won’t get confused during preparation about how much goes into the cherry mixture and how much goes into the chocolate layer. This is especially useful when you’re making the recipe for the first time.

How to make biscuit cake

First, brew the coffee and let it cool. Biscuits dipped in hot coffee fall apart too quickly, making the layers harder to assemble. Cooled coffee softens the biscuits while leaving them firm enough to handle.

Mix the quark cream and quark together in a bowl. This forms the cake’s base filling. Take half of the mixture and add the thawed cherries, cream-filled biscuit-flavoured Proteiini Pudding powder and sugar substitute to taste.

To another 1/5 of the mixture, add the raw cacao powder, chocolate-flavoured Proteiini Pudding powder and chocolate syrup. Stir gently until there are no lumps of cocoa powder. If the mixture seems too thick, let it stand for a moment and stir again.

Dip the biscuits in the coffee and build as many layers as your biscuits and fillings allow. Start with a layer of biscuits, spread filling over it, then add another biscuit layer. Alternate the cherry and chocolate fillings so that each bite tastes a little different.

Decorate the cake with grated chocolate. It’s best to let it rest in the fridge before eating, so the layers settle together and the biscuits have time to soften in the filling.

Practical tips to keep your cake from falling apart

Don’t soak the biscuits in coffee for too long. A quick dip is enough. If a biscuit is already soft in your hand, it will be too soft in the cake. This small detail makes the difference between a neatly layered cake and a mushy mixture of biscuits and filling.

It’s worth thawing the frozen cherries first and draining off any excess liquid. Otherwise, the cherry layer can make the cake watery. A little juice is good; too much makes the base soggy.

If you’re making biscuit cake for guests, use a shallow dish or a small container that keeps the layers snugly stacked. A glass food container also works for a portion to enjoy at home. It won’t change the flavour, but it will make serving easier.

100g of biscuit cake contains:

• 166.9Kcal
• 5.4g fat
• 11.2g protein
• 17.9g carbohydrates
• 1.7g dietary fibre

These figures also make the recipe convenient if you track your daily food intake more closely. The simple truth is that dessert is easier to fit into your diet when you know what’s in it.

Biscuit cake: FAQ

Does biscuit cake need to rest before eating?

Yes, you’ll get a better result if you let the cake rest in the fridge. The biscuits soften, the filling becomes smoother, and the layers hold together better.

Can you leave out the coffee?

You can, but coffee gives the biscuits a lovely flavour and helps soften them. If coffee isn’t suitable for you, use another liquid that complements the flavours.

Can you make this as one large cake?

Yes. Just make sure the layers aren’t too thin and the dish holds the cake together. A smaller portion is easier to start with, but the same approach works for a larger quantity.

Author: Heddy&Getter

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