No‑bake layered cream cake: A dessert sensation made from biscuits

No-bake cakes are reliable recipes that save the day more than once. Even though it may look easy, preparing such a dessert can be time-consuming as the mixture usually requires a few hours to solidify, making it necessary to prepare in advance. Yet, these no-bake solutions are far less complicated and time-efficient for many people. The same goes for a non-baked layered cream cake.

If baking isn't your strong suit, but you enjoy homemade treats, then this recipe is a must-know. A layered cream cake made from biscuits is sure to impress even the most discerning critics. When I’m expecting guests, I typically prepare this no-bake cake a day before so that it has ample time to set. The result? It's terrific to say the least.

This no-bake cake can be made with a mix of both cocoa and light biscuits. The cream base is a blend of pudding and cream, making it virtually impossible to ruin. To finish, it’s topped with whipped cream. For an enhanced effect, it's advisable to add a teaspoon of cream stabilizer to keep the cream at the right consistency for longer, and to prevent the whipped cream from seeping into the cake.

The recipe for this layered cake comes courtesy of the YouTube channel "Little Patissier".

Ingredients:

• 3 cups of milk,
• 1 cup of sour cream,
• 1.5 cups of chilled whipping cream,
• 1. cup of sugar,
• 3 teaspoons of vanilla extract,
• 1 cup of butter,
• 1 packet of cream pudding,
• 3 eggs,
• 1 teaspoon of cream stabilizer,
• 1 tablespoon of powdered sugar,
• 3 packets of biscuits,
• Cocoa for dusting.

Procedure:

1. Heat the milk, then add the butter (cut into cubes to melt easier). Bring it to a boil.
2. In a separate bowl, whisk the eggs with sugar, sour cream, and two teaspoons of vanilla extract. Gradually add the contents of the packet of pudding to the mixture.
3. Mix the mixture using a mixer until smooth. Once ready, add it to the boiling milk, stirring constantly. Continue cooking on a low heat for a few minutes. Then, pour everything into a bowl, cover, and allow it to cool.
4. Line a baking tray with baking paper, then arrange a layer of biscuits at the bottom.
5. Divide the cooled mixture into four parts. Pour the first part onto the biscuits, then arrange another layer and pour another part of the mixture over it. Repeat this until you're out of the mixture, ensuring you top the last layer with biscuits.
6. Beat the cream, powdered sugar, vanilla extract, and cream stabilizer. Spread the whipped cream over the top of the cake and finish with a dusting of cocoa.
7. Refrigerate the finished cake overnight.