recipe

Biscuit cake with cream and chocolate: the no-bake dessert

Total time: 30 min + 2 hrs fridge
Difficulty: Low
Serves: 4-6
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No-bake desserts are perfect for making ahead of time as you can keep them in the fridge until you’re ready to serve it to your guests. This no-bake Biscuit Cake is no different. It’s easy to make, and you don’t need an oven! It’s a simple dessert made by layering chocolate cookies with a homemade pudding and then topping it with a chocolate-nut mixture. After refrigeration, the cake is ready to be cut and served. The result? Crunchy bits of cookies mixed with creamy pudding—a balance of textures in each bite!  You can also customize the recipe, so make sure to check out our tips below!

Tips

Use any of your favorite cookies, for this specific recipe we recommend using chocolate cookies, but you can also use digestive biscuits (like graham crackers) for a less chocolatey taste. If you want a more intense chocolate taste, then you can use Oreos.

Short on time? Instead of making a custard, you can also use chocolate or vanilla pudding, or banana for a twist on a banana pudding.

Instead of hazelnuts, you can use pistachios, walnuts, pecans, almonds, or peanuts. You can also top it with rainbow sprinkles, M&Ms, dried fruits, or chocolate chips.

How to Store Biscuit Cake

Store the biscuit cake in the fridge (in an airtight container) for up to 4 days. This cake is perfect for making ahead of time. Simply assemble the cake in the cake tin, and place it in the fridge until you’re ready to serve.

What To Serve With Biscuit Cake

Serve the biscuit cake on its own, or add a few pieces of fresh fruit.

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No-Bake Chocolate Cookies: the easy and fudgy no-bake dessert recipe

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Ingredients
Egg
1
Sugar
60g (1/4 cup)
Vanilla Extract
1/2 tsp
Flour
30g (1/4 cup)
Cornstarch
30g (1/4 cup)
Milk
520ml (2 cups)
Butter
60g (4 tbsp)
chocolate cookies
350g (12.5 oz)
Topping
Milk chocolate
200g (7 oz)
Cream
100ml (2/5 cup)
Chopped hazelnuts
90g (3 oz)

How To Make Biscuit Cake

In a bowl mix together egg, salt, sugar, vanilla, milk, flour, and cornstarch.

Cook on low heat until it starts thickening. Add the butter and stir until it’s melted.

Place the cookies in a single layer in a baking tin.

Top with the prepared cream mixture.

Repeat the process with two more layers.

To make the topping, melt together the chocolate and cream, then stir in the nuts.

Spread the mixture on top of the cake.

Refrigerate for a few hours until the cake has set. Slice into squares and serve.

Enjoy!

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