11 layers of cake, 11 reasons to give up your D I E T. Seherzada (SH-EH-HER-ZADA) Torta is a cake that looks quite difficult to make but it's quite simple as it is a no-bake dessert. Torta in Bosnian means cake and you can make this cake as high as you want too! This torta consists of many layers of petit keks (tea biscuits), chocolate pudding, & whipped topping. If you are not a fan of chocolate pudding, you can even make this quick no-bake cake with strawberry, vanilla, or even caramel pudding!
I don't know about you but I prefer this cake every year for my birthday!
Recipe below! Also, check out my step-by-step videos on my IG : @easternkitchenn.
5 1/2 cups of milk
3 chocolate pudding packets (Dolce brand)
1 1/2 unsalted butter sticks
1 cup sugar
5 cups of heaving whipping cream
1 tablespoon of vanilla extract
2 packs of tea (cookie) biscuits
2 tablespoons powdered sugar
1 deep baking dish
Toppings: pulsed almonds, walnuts, fruit..etc.
Making the Chocolate Pudding:
1. Add 4 cups of milk in a saucepan let milk come to a slight boil
2. in a bowl add 3 packets of pudding mix and add 1 cup of sugar. mix together.
3. Add 1 1/2 cup milk to the pudding/sugar mix and stir together using a whisk.
4. Once milk is boiling, take it off the heat.
5. Gradually add the pudding/sugar milk mix to the boiling will, whisking at the same time.
6. Continue whisking until the mixture thickens. If it is taking too long, put the pot back on heat and whisk until thickens.
7. Once thick pudding has formed, cover with plastic wrap and set to the side to cool down.
8. When the pudding has cooled, add room temperature unsalted butter.
9. Using an electric mixer, mix in the butter.
10. Taste your chocolate pudding and check it is is sweet. If it is not sweet as desired, add a tablespoon or two of powdered sugar and mix in.
11. Set your pudding to the side for later use. Cover the top with plastic wrap so the top does not harden.
****(If you use a different store-bought pudding, follow instructions on package and skip to step 8)
Making the Whipped Topping:
1. Place your mixer bowl in whisk in the freezer for at least 20 minutes to chill.
2. Once chilled, take out and pour 4 cups of heaving whipping cream into the chilled, mixing bowl.
3. Add vanilla extract and whisk on high speed until medium to stiff peaks form.
1. In a deep dish pan, add plastic wrap making sure it sticks out on the sides so it's easy to pull the cake out later.
2. Align the tea biscuits over the plastic wrap, side by side.
3. Make sure your tea biscuit is facing down. So, the top of the biscuit is facing down and the flat (bottom) part is facing up. This is because when you flip your cake over later it will reverse.
4. Add the first layer of whipped topping and spread evenly. Be careful here as the tea biscuits may move around at first because the aren't stable. Just hold them down as you spread on the first layer of whipped topping.
5. Add a layer of the chocolate pudding and spread evenly.
6. Then add another layer of biscuits.
7. Repeat layers until you are out of biscuits, pudding and whipped topping.
8. The last layer should be the tea biscuits.
9. Cover with plastic wrap and set in the fridge overnight or for about 6 hours.
10. After it has been in the fridge overnight, take it out and flip the cake on a tray.
11. Carefully, pull the plastic wrap down, releasing the cake from the pan on the tray. Remove the plastic.
12. For the outer cake topping, make whipped topping using 1 cup of heaving whipping cream.
13. Add the whipped topping on the top and sides.
14. Top with pulsed walnuts, almonds, biscuits, shaved chocolate or as you desire.
15. Cut & serve.
All my love,