Biscuit Layered Cake Recipe
Introduction
Biscuit layered cake, also known as “no-bake biscuit cake,” is a simple yet indulgent dessert. This cake is made by layering plain biscuits and a rich custard or cream filling, creating a treat that requires minimal effort and no baking. It’s a perfect choice for tea parties, birthdays, or as a last-minute dessert. The soft, creamy layers combined with the crumbly biscuit texture make this cake an all-time favorite for both kids and adults.
Ingredients
For the Layers:
• 2 packs of tea biscuits (Marie, graham crackers, or digestive biscuits)
• 1/2 cup milk (for soaking biscuits)
For the Custard Cream:
• 3 cups milk
• 4 tablespoons sugar (adjust to taste)
• 4 tablespoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter
For Topping (Optional):
• Crushed biscuits or biscuit crumbs
• Chocolate shavings or powdered sugar
Instructions and Methods
Preparation:
1. Arrange all the ingredients, and lightly grease or line a rectangular cake pan with parchment paper.
2. Prepare a shallow bowl of milk for dipping the biscuits.
Making the Custard Cream:
1. Mix the Base:
• In a medium saucepan, combine milk, sugar, and cornstarch. Whisk until smooth.
• Add the egg yolks and vanilla extract, whisking to combine.
2. Cook the Custard:
• Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens into a smooth custard.
• Once thickened, remove from heat and stir in the butter until fully melted. Allow the custard to cool slightly.
Assembling the Cake:
1. Layer the Biscuits:
• Dip each biscuit into milk for 2-3 seconds and layer them neatly in the prepared pan.
2. Add Cream:
• Spread a layer of the warm custard cream over the biscuits, ensuring even coverage.
3. Repeat Layers:
• Alternate layers of biscuits and custard cream until you run out of ingredients, ending with a layer of cream.
4. Topping:
• Sprinkle crushed biscuits or biscuit crumbs evenly over the top for a decorative finish.
Chill and Set:
• Cover the pan with cling film and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.
History and Origins
Biscuit layered cakes are believed to have originated from Europe, where biscuits were a staple and cream desserts were popular. These cakes became a go-to dessert due to their simplicity and versatility, particularly in households without access to ovens. Variations of this dessert are found worldwide, with ingredients adapted to local tastes.
Benefits
1. Quick and Easy: Perfect for busy days when you need a hassle-free dessert.
2. No Baking Required: Ideal for those without ovens or who prefer no-bake recipes.
3. Customizable: Can be made with different types of biscuits, flavors, or toppings.
4. Family-Friendly: Loved by both kids and adults for its sweet and creamy texture.
Nutrition (Per Serving – Approximate)
• Calories: ~250
• Protein: 4g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 1g
• Sugar: 15g
Formation and Serving Suggestions
• Cut into neat squares or rectangles before serving.
• Serve chilled, with a dollop of whipped cream or a drizzle of chocolate syrup for added elegance.
Conclusion
This no-bake biscuit layered cake is the perfect dessert for any occasion. Its creamy layers and soft texture make it both comforting and impressive, proving that a simple recipe can create a stunning dish. With endless possibilities for customization, it’s a dessert that can be reinvented time and again.
Lovers of the Dish
1. Kids: Its sweetness and softness make it a hit among children.
2. Home Bakers: Ideal for those who enjoy effortless yet delicious creations.
3. Dessert Enthusiasts: A light yet indulgent treat for all ages.
4. Hosts: Perfect for impressing guests without spending hours in the kitchen.
Enjoy crafting this delightful layered biscuit cake and share the joy with your loved ones!