Recipe: Krispie Biscuit Cake
This cake is so moreish, you simply can’t stop eating it. Krispie biscuits are plain New Zealand biscuits made with coconut, but you could use whatever plain biscuits you have in the pantry. This can also be made in a large slice tin if you prefer.
Serves 18
Ingredients
250 g butter
250 g white sugar
2 tsp vanilla essence
4 tbsp cocoa powder
2 eggs
2 × 225 g packets Krispie biscuits, roughly crushed
Chocolate Icing
1 cup icing sugar
2 tbsp cocoa powder
1 tbsp butter, softened
2 tbsp boiling water
- Line a 22 cm round springform cake tin with baking paper.
- Add the butter to a large pot and melt. Add the sugar and bring to a simmer. Remove from the heat and add the vanilla and cocoa. Mix to combine.
- Add the eggs while the mixture is still hot and whisk thoroughly until glossy and combined. Pour in the crushed biscuits and mix to coat in the mixture.
- Press into the prepared tin and spread to the edges with the back of a spoon.
- To make the chocolate icing, whisk together all the ingredients until smooth. Spread over the cake in the tin. Chill for at least 4 hours or overnight until set.
- Remove from the tin, slice into pieces and serve. Store in an airtight container in the fridge for up to a week.
Recipes extracted from Everyday Comfort Food by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin +, RRP $39.99.
