Biscuit Salami - Salam de biscuiti is one of the most popular Romanian desserts, a no-bake roll with biscuits and cocoa that makes children happy.
The Romanian biscuit salami or salam de biscuiti brings back childhood memories...
The first cake I ever made on my own was a chocolate biscuit salami. I was 11 years old, in fifth grade, and we learned to make this cake during our "Manual Labour Classes." The girls had a special classroom equipped with a stove, fridge, sink, and sewing supplies, while the boys went to a workshop for woodwork.
I vividly remember the first time our teacher showed us how to make one of the most popular Romanian desserts, Biscuit Salami (Salam de biscuiti).
Try more authentic romanian desserts, such as Romanian Chocolate, Strawberry Foam, or Romanian Creme Caramel.
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Ingredients
Butter: This recipe uses a lot less butter than our school recipe, though, which is fine with me; if I can get the same taste and consistency with half the amount of fat is wonderful.
Biscuits or cookies: I use butter biscuits or butter cookies, like the Leibniz butter cookies (the Amazon affiliate link opens in a new tab) or Petit Beurre. Any other similar (and cheaper) brand is fine.
Cocoa powder: Unsweetened cocoa powder (the Amazon affiliate link opens in a new tab); the sweetened one would make this Romanian dessert way too sweet, and I am not even sure if that would work at all; sweetened cocoa powder has a completely different consistency.
Rum aroma: I didn't like the taste of rum aroma or essence as a child (the Amazon affiliate link opens in a new tab), but I love it now, and I never leave it out of this biscuit chocolate salami anymore. However, it is optional; use it if you like it, and leave it out if you don't.
See the recipe card for full information on ingredients and quantities.
How to make Romanian biscuit salami?
- Step #1: Break the butter biscuits into smaller pieces.
- Step #2: Heat milk and sugar and boil them for 1 minute. Melt the butter in this mixture.
- Step #3: Take off the heat, add the cocoa and the rum aroma and stir well.
- Step #4: Pour over the biscuit pieces and mix to coat.
- Step #5: Cut two pieces of plastic wrap or cling film. Divide the mixture into two equal portions and place each portion onto a piece of cling film. Shape each portion into a rough sausage, making them as thick as you prefer. Carefully wrap each sausage with the cling film, forming them into "salamis." Repeat the process with the second portion.
- Step #6: Refrigerate until firm, it is best overnight.
Storage
The Romanian salam de biscuiti can be refrigerated for about one week. You can also freeze and thaw it in the fridge.
The no-bake Romanian biscuit salami or Salam de biscuiti opens a new series on Where Is My Spoon as well; the next two weeks will be dedicated to some of the most popular cakes in Romania, cakes that most Romanian people know and love.
Cakes like this Romanian Biscuit Salami, Romanian Meringue Brownies - Negresa, Romanian Lemon Cake - Lamaita or Alba ca Zapada, the Walnut Chocolate Buttercream Cake or Queen Marie - Regina Maria, and so on. I still have a few spots open, so in case you want me to try a particular Romanian cake for you, you could let me know.
Biscuit Salami - Romanian Salam de biscuiti
Ingredients
- 10.5 oz butter biscuits like Leibniz Keks or Petit-Beurre
- ½ cup milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1 teaspoon rum aroma See note
Instructions
- Break the butter biscuits with your hands into smallish pieces. Place into a bowl.10.5 oz butter biscuits/ 300 g
- Cook: Place the milk and sugar into a small pot and bring to a boil while stirring from time to time. Boil for about 1 minute. Add the butter and stir until melted.½ cup milk/ 120 ml + 1 cup granulated sugar/ 200 g + ½ cup unsalted butter/ 100 g
- Combine: Take off the heat, add the cocoa and the rum aroma and stir well. Pour this mixture over the biscuit pieces and mix well until all the biscuit pieces are coated with the cocoa mixture.½ cup unsweetened cocoa powder/ 50 g + 1 teaspoon rum aroma
- Shape salami: Cut two pieces of plastic wrap/cling film. Divide the mixture in two and place each batch on one of the cling film pieces. Form a rough sausage (as thick as you like it) and wrap it carefully into the cling film to form a "salami." Repeat with the second batch.
- Refrigerate until they are firm, for several hours or overnight. Slice before serving.
Sissi says
Wow! It looks like one of my favourite meat products, i.e. black pudding !!! I think it sounds equally delicious as a sweet dish.
Evi @ greenevi says
Hahaha, I used to hate these as a child, because it was on the menu every week. 😀 But then I had them a few years ago and it brought back so many good memories, I just couldn't stop eating these. Now I wanna make these myself too!
BTW love your pictures!
Valentina | The Baking Fairy says
This is such a fun recipe! We have a biscuit salami in Italy too - we call it Salame al Cioccolato. I've never made it at home but I remember eating it at school parties when I was younger. Funny how totally different places can still have similar traditions. 🙂 I'm excited to see the other cakes you'll be making!
Cheyanne @ No Spoon Necessary says
Recipes from our youth are always the best! I've never had a dessert salami before, but it looks lovely! I bet this tastes great in the morning with a cup of tea or coffee! Cheers!
Alina says
Loved reading about your childhood memories, really similar to mine. Making biscuit salami will always be a lovely memory for me, since it's one of the first desserts (or maybe the first) I ever made by myself. I could probably eat biscuit salami every day and not get tired of it. Can't wait to see what kind of Romanian desserts you'll bake next, I really need a great recipe for Lamaita 🙂 Have a lovely weekend!
Angie@Angie's Recipes says
It looks like a fun treat, Adina.
Denise Browning says
What a view! It looks very similar to the Italian salami and the Brazilian one too. It is pure deliciousness!
Zerrin says
One of my childhood favorites too. Love the idea of adding rum into it. Must try it next time.
allie says
This is lovely Adina. When I first saw the title I was thinking - now how is Adina going to mix chocolate with salami and have a good outcome? Ha ha. Looking forward to all the cakes in your series to come! I love baking. Have a beautiful day my friend!
Brie says
We had a similar class in middle school call Home Economics. It was my favorite, though it only focused on food prep, cooking and kitchen basics. No sewing, etc., probably the reason I can’t sew worth a darn or properly iron a shirt, lol, my poor husband 🙂
This recipe is impressive for only having a few ingredients. Think I’ll have to make it with my nephew, he’ll love the sweet “salami” slices! Thanks for sharing the recipe and fun trip down memory lane.
Kathy@beyond the chicken coop says
I had a similar class in school, but it didn't include sewing. We never made anything quite as delicious as this cake. It looks lovely!
Dawn - Girl Heart Food says
So lovely to revive an old recipe from your childhood! I've never had a dessert salami like this before, but it looks so decadent and perfect with a cup of coffee! The biscuits must add a really nice textural component 🙂
mjskitchen says
WOW! These look fabulous! I've never had anything like these and can't wait to try them. Thanks for sharing this recipe Adina.
Anca says
You didn't put any Turkish Delight. All the salami I had as a child had Turkish Delight in it. I think I would like it better now without the sweetness of the Turkish Delight. It's been a while since I made biscuit salami. 🙂
Adina says
I think Turkish Delight only makes it into the biscuit salami in some parts of the country, I have the feeling it is more in the South. I've never had it with Turkish Delight, I imagine it would look pretty with all those bright colors. 🙂
Maria Loranger says
Never had this with Turkish Delight and I'm from Bucharest.
Grew up with this. My mother was a superb cook, but not a maker of sweets. This was about the only "cake" she knew how to make 🙂
Adina says
Same about my grandmother. She made the best food, but the only sweets she ever made was Cozonac twice a year and a fruit pudding cake with bought "blat" for my birthday.
KR says
We have very similar cake- " Spotted dog". Recipe and ingredients are little bit different, but look like similar 🙂 When i can, I will share this recipe.
And yes, this is the best for first cooking 🙂
Adina says
In Germany there is also a local version called Cold Dog! Not a very invinting name for a cake... 🙂