Easy No-Bake Biscuit and Custard Cake Recipe

Easy No-Bake Biscuit and Custard Cake Recipe

Easy No-Bake Biscuit and Custard Cake Recipe

Cuisine: Ricette DolciDifficulty: Easy
Servings

4

servings
Total time

40

minutes

Indulge in the ultimate festive delight this season with “THE Tastiest SWEET.” This mouthwatering dessert combines the richness of chocolate ganache with the smoothness of custard, all layered over a crunchy biscuit base. It’s more than just a sweet treat; it’s a celebration in every bite, perfect for holiday gatherings or as a special end to a cozy winter meal.

Ingredients

  • (20 cm mould)

  • 330 g dry biscuits (66 pieces)

  • For the custard
  • 4 egg yolks

  • 100 g sugar (1/2 cup)

  • 35 g corn starch (3 tbsp)

  • 8 g vanilla sugar or vanillin

  • 300 ml milk (1+1/2 cups)

  • 130 ml whipping cream (1/2 cup)

  • For the chocolate ganache
  • 300 g dark chocolate

  • 400 ml whipping cream (2 cups)

  • Decorations as desired.

STEP-BY-STEP INSTRUCTIONS

  • In a bowl, mix 4 egg yolks, 100 g of sugar, 8 g of vanilla sugar, and 35 g of cornstarch. Add 300 ml of milk and 130 ml of whipping cream, heat, and stir until you obtain a cream. Cover and let it cool.

  • Transfer the cream into a pastry bag. Alternate layers of cream between the cookies. Arrange the cookies in a circular pattern in a round mold with a diameter of 20 cm.
  • Prepare a dark chocolate ganache with 300 g of dark chocolate and 400 ml of whipping cream. Mix well and refrigerate for 1 hour.
  • Pour the ganache over the cookies in the mold and place it in the freezer for 15 minutes.
    Decorate the cake with hazelnut granules.
    Serve and enjoy the delicious chocolate and cream cake.

Recipe Video

Find out how to make dry cookie cake with our detailed video tutorial, perfect for any occasion. Watch the step-by-step video recipe here!

Ingredient Breakdown

For the Base

  • Dry Biscuits: These Easy No-Bake Biscuit Cake essentials provide a crunchy and firm base, crucial for supporting the layers above. Their subtle sweetness perfectly complements the rich flavors of the custard and ganache.

Custard

  • Egg Yolks: The yolks enrich the custard with a creamy texture and a deep yellow hue. They are crucial for binding the custard ingredients together.
  • Sugar: Sugar not only sweetens the custard but also helps in thickening it, resulting in a smooth and velvety texture.
  • Corn Starch: It acts as a thickener, giving the custard a firm consistency that holds up well when layered.
  • Vanilla Sugar or Vanillin: It adds a fragrant, sweet aroma to the custard, enhancing its overall flavor profile.
  • Milk: The milk is the base of the custard, providing a creamy and liquid consistency before thickening.
  • Whipping Cream: The cream adds richness and a luxurious mouthfeel to the custard, making it indulgently smooth.

For the Chocolate Ganache

  • Dark Chocolate: Dark chocolate is key for a rich, intense chocolate flavor, offering a bittersweet contrast to the sweet custard.
  • Whipping Cream: The cream creates a silky, smooth texture in the ganache, balancing the intensity of the dark chocolate.

Decorations:

  • As Desired (e.g., Hazelnut Granules): Decorations like hazelnut granules not only add a decorative touch but also introduce a crunchy texture and nutty flavor, contrasting the smoothness of the dessert.

Expert Tips

  • Biscuit Base Consistency: For a firm and even base, crush the dry biscuits finely and press them uniformly into the mold. A loose base can crumble easily.
  • Custard Thickness: Cook the custard until it’s thick enough to coat the back of a spoon. Overcooking can lead to a rubbery texture.
  • Egg Yolk Incorporation: Temper the egg yolks by gradually adding a small amount of the warm milk mixture, ensuring they blend smoothly for an Easy No-Bake Biscuit Cake. This technique prevents curdling and helps maintain a creamy consistency in your dessert.
  • Ganache Smoothness: Chop the dark chocolate finely before adding to the warm cream for a smoother, more even ganache.
  • Cooling Process: Allow the custard to cool with a piece of cling film on the surface to prevent a skin from forming.
  • Ganache Consistency: For a spreadable ganache, let it cool to room temperature before chilling. This ensures it doesn’t become too hard.
  • Decoration Timing: Add hazelnut granules or other toppings just before serving to enhance the appeal of your Easy No-Bake Biscuit Cake. This ensures they retain their texture and visual appeal, delighting your guests with every bite.

Variations

  • Fruit Layer: Add a layer of berry compote or sliced fresh strawberries over the biscuit base for a fruity twist.
  • Coffee-Flavored Custard: Infuse the milk with espresso or strong coffee for a mocha custard variation.
  • White Chocolate Ganache: Replace dark chocolate with white chocolate for a sweeter, creamier ganache.
  • Nutty Base: Mix crushed nuts like almonds or hazelnuts with the biscuits for a crunchy, nutty base.
  • Spiced Custard: Add a pinch of cinnamon or nutmeg to the custard for a warm, festive flavor.
  • Caramel Drizzle: Top the finished sweet with a drizzle of salted caramel for a decadent touch.
  • Liqueur Infusion: Add a splash of rum, brandy, or Baileys to the custard for an adult version of this Christmas sweet.

Storage

Store the dessert in the refrigerator, covered, for up to 3 days. It’s best enjoyed chilled and can be a delightful make-ahead treat for your Christmas festivities.

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