This No-Bake Caramel Biscuit Cream Cake is the kind of dessert that turns grown-ups into giddy kids. With its luscious layers of buttery biscuits, velvety vanilla cream, and a glossy caramel-nut topping, it’s a showstopper that requires no oven and minimal effort. Each slice reveals a beautiful stack of textures—soft, creamy, and just the right amount of crunch.
It’s the perfect dessert for parties, potlucks, or cozy family gatherings. The biscuits soak up the cream overnight, transforming into a cake-like texture that melts in your mouth. The final layer of caramel and chopped nuts adds a rich finish that balances the sweetness with a hint of toasted depth. And the best part? You can make it ahead, chill it, and serve it straight from the fridge.
This cake is a celebration of indulgence, simplicity, and the joy of sharing something truly irresistible.
INGREDIENTS:
For the Cream Layers:
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For Assembly:
- 2–3 packs of rectangular tea biscuits (Marie or similar)
- 1 cup cold milk (for dipping biscuits)
For the Caramel Nut Topping:
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup heavy cream
- 1 tbsp butter
- ½ cup chopped walnuts or almonds
- Pinch of salt
INSTRUCTIONS:
- Make the Vanilla Cream:
In a saucepan, whisk together milk, cream, sugar, cornstarch, and egg yolks until smooth. Place over medium heat and stir constantly until the mixture thickens—about 8–10 minutes. Once thickened, remove from heat and stir in vanilla extract and butter. Mix until glossy and smooth. Let it cool slightly, stirring occasionally to prevent a skin from forming. - Prepare the Biscuit Layers:
Lightly dip each biscuit into cold milk for 1–2 seconds—just enough to soften without making them soggy. In a glass or ceramic dish (9×13-inch works well), arrange a single layer of biscuits. Spread a generous layer of the vanilla cream over the biscuits. Repeat the layering process until you’ve used all the cream, finishing with a biscuit layer on top. - Make the Caramel Nut Topping:
In a small saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a deep amber color—do not stir, just swirl the pan gently. Remove from heat and carefully add the cream (it will bubble). Stir in butter and salt until smooth. Fold in chopped nuts. Let it cool slightly before pouring over the top biscuit layer. - Chill and Set:
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the biscuits to absorb the cream and become cake-like. - Serve:
Slice into squares and serve chilled. Garnish with extra nuts or a drizzle of caramel if desired.
Serving Suggestions & Variations:
- Add a layer of fruit preserves (like raspberry or apricot) between the cream layers for a fruity twist.
- Use chocolate biscuits and add cocoa to the cream for a mocha version.
- Swap the caramel topping for melted chocolate ganache and sprinkle with crushed hazelnuts.
Narrative Notes:
This cake is a keeper—the kind that disappears faster than you can slice it. Hassan, it’s a perfect addition to your comfort dessert archive. It’s rich, layered, and visually stunning, yet simple enough to make without breaking a sweat.
If you’re building a party-themed recipe set, this one deserves a starring role. Let me know if you’d like a printable version or a sugar-free adaptation next. I’ve got plenty of sweet tricks up my sleeve.