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It’s the cake that evokes the sweetest memories for most of us. It is the traditional biscuit and chocolate cake that we all ate on birthdays celebrated when we were young.

It is a very simple recipe to prepare, in fact, most children learn to first cook with the help from their grandmothers. This delicious cake has thus become a tribute to them, to all those women who have taught us so much in the kitchen.

Today, Christmas Day, I wanted to rescue this recipe and remember my two grandmothers. I was very lucky to spend a lot of time with them in my childhood; They transmitted to me their passion for cooking and the importance of experimentation in the kitchen.

I have made an adaptation of the traditional Grandmother’s Cake and instead of using the typical industrial cookies, I decided to make them myself, in this case using oatmeal as the main ingredient, but you can try and make quinoa or buckwheat cookies. The result: a healthy version of the mythical cake, since it does not contain gluten, nor does it contain sugars, salts, additives or vegetable oils, which are very common ingredients in supermarket cookies.

The chocolate coating is also very important in this cake. I mixed the cream of the filling with melted milk chocolate. The Chocolicius (Milk version) provides a mild and traditional flavor that children especially like.


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Grandma’s Cake

Course Tags Dessert
Keyword almond cookies, cake, chocolate, chocolate, cookie, biscuits, tart, cookie and chocolate cake, Grandma's Tart, cookies, dessert


For the Cookies

  • 2 large eggs
  • 200 gr of vanilla oats
  • 50 gr almond flour (you can substitute another flour, such as quinoa)
  • 50g butter
  • 1/4 tsp salt
  • 1 tsp organic yeast

For the cake

  • 750 ml of milk or vegetable drink
  • 3 tsp vanilla essence
  • 40 gr cornstarch
  • 3.5 g of gelatin
  • 1 tsp ground cinnamon
  • 1 tsp honey
  • 1 tablet Chococolicius with Milk


For the cookies

  1. Mix the ingredients and let the dough rest for 15-20 minutes.

  2. Spread the dough on kitchen paper and flatten, making a sheet less than 1 cm thick.

  3. Bake for 15 minutes at 200ºC.

  4. Remove from the oven and, with the help of another kitchen paper, turn the sheet over and return to the oven for another 10 minutes.

  5. Cut the foil into rectangles and let cool

For the cake

  1. Hydrate the gelatin sheets in very cold water.

  2. Mix the vanilla with the milk or vegetable drink. Add the cornstarch, honey and ground cinnamon. Mix well until smooth.

  3. Stir the mixture in a saucepan over medium heat until it thickens.

  4. Integrate the gelatin in the mixture, and let it rest a little.

  5. Assemble the cake in a mold: put a layer of biscuit, another of mixture. Repeat until creating multiple layers.

  6. Melt a Milk Chocolicius tablet in a pot in a double boiler and add it to the leftover mixture. With the result cover the entire cake.

  7. Let the cake rest for at least four hours in the fridge before serving.


Niklas Gustafson
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Niklas Gustafson

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