Hala Arabian desert - biscuit cake - Saudisweet - arabiancake recipe

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option with similar creaminess.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while keeping the chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds creaminess with less fat.

Crush tea biscuits into fine crumbs in a large bowl.

Melt butter in a saucepan over low heat until fully liquid.

Mix crushed biscuits with melted butter until well combined.

In another bowl, whisk together sweetened condensed milk, cocoa powder, and vanilla extract until smooth.

Add the biscuit mixture to the cocoa mixture and stir until evenly coated.

Spread half of the mixture into the bottom of a lined baking dish, pressing down firmly.

In a separate bowl, beat eggs with sugar until light and fluffy, about 3-4 minutes.

Fold the egg mixture into the remaining biscuit mixture gently.

Spread this layer over the first layer in the baking dish.

Refrigerate for at least 4 hours or until set.

Once set, melt dark chocolate and drizzle over the top.

Garnish with chopped nuts and coconut flakes before serving.

Cooking Techniques

Spice Level:

Allergens