Indulge in this delightful creamy biscuit custard cake that layers soft biscuits with a rich and creamy custard. Perfect for any occasion, this no-bake dessert is both simple to make and incredibly satisfying!
Ingredients
- For the Custard:
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt
- For the Cake:
- 2 packets (about 400g) digestive biscuits (or any plain biscuits)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Fresh fruits (e.g., berries or sliced bananas) for topping (optional)
Instructions
- Prepare the Custard:
- In a saucepan, combine the milk, sugar, cornstarch, and salt. Whisk well to dissolve the cornstarch.
- Heat the mixture over medium heat, stirring constantly until it thickens and starts to bubble.
- Remove from heat and stir in the butter and vanilla extract until smooth. Let it cool to room temperature.
- Assemble the Cake:
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the custard has cooled, gently fold in the whipped cream until well combined.
- Layer the Cake:
- In a rectangular or square dish, arrange a layer of biscuits at the bottom.
- Spread a layer of the creamy custard mixture over the biscuits.
- Repeat the layers, finishing with a layer of custard on top.
- Chill:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the biscuits to soften.
- Serve:
- Before serving, top with fresh fruits if desired. Cut into squares and enjoy your creamy biscuit custard cake!
Feel free to adjust the ingredients and toppings to your taste!