Introduction to No-Bake Cookie & Custard Cake

Hey there, fellow dessert lovers! If you’re anything like me, you know that sometimes life gets busy, and the last thing you want to do is spend hours in the kitchen. That’s where this delightful No-Bake Cookie & Custard Cake comes in! It’s a quick solution for those hectic days when you still want to impress your loved ones with something sweet. With layers of creamy custard and crunchy biscuits, this cake is not just easy to make; it’s also a showstopper that will have everyone asking for seconds. Let’s dive into this delicious adventure!

Why You’ll Love This No-Bake Cookie & Custard Cake

This No-Bake Cookie & Custard Cake is a dream come true for anyone who loves desserts but hates the fuss. It’s incredibly easy to whip up, requiring minimal cooking time. Plus, the combination of rich vanilla and caramel custards layered with crunchy biscuits creates a taste sensation that’s hard to resist. Whether you’re hosting a gathering or just treating yourself, this cake is sure to bring smiles all around!

Ingredients for No-Bake Cookie & Custard Cake

Gathering the right ingredients is the first step to creating this delightful No-Bake Cookie & Custard Cake. Here’s what you’ll need:

Plain tea biscuits: These are the backbone of the cake, providing a crunchy texture. You can also use graham crackers or digestive cookies if you prefer.
Milk: You’ll need two types—one for dipping the biscuits and another for making the custards. Whole milk works best for a creamy texture.
Sugar: This sweetener is essential for both custards, balancing the flavors beautifully.
Cornstarch: A thickening agent that helps achieve the perfect custard consistency. It’s key for both the vanilla and caramel layers.
Egg yolks: These add richness and help thicken the custards. Make sure to use fresh eggs for the best flavor.
Vanilla extract: This adds a warm, aromatic flavor to the vanilla custard. Pure vanilla extract is always a great choice.
Butter: A little butter in the custards enhances the creaminess and adds a lovely finish.
Caramel sauce: This is the star of the caramel custard. You can use store-bought or homemade dulce de leche for a richer taste.
Heavy cream: This is for the ganache, giving it that luscious, glossy finish. It’s what makes the cake truly indulgent.
Semi-sweet chocolate: Chopped chocolate is melted into the ganache. You can swap it for dark chocolate if you prefer a richer flavor.
Crushed nuts: Optional, but they add a delightful crunch on top. Hazelnuts, pecans, or walnuts work wonderfully.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make No-Bake Cookie & Custard Cake

Now that we have our ingredients ready, let’s dive into the fun part—making this No-Bake Cookie & Custard Cake! Follow these simple steps, and you’ll be on your way to dessert heaven.

Step 1: Make the Vanilla Custard

Start by heating 3 cups of whole milk and ½ cup of sugar in a saucepan over medium heat. Stir it gently until the sugar dissolves and the milk is warm, but not boiling.

In a separate bowl, whisk together 3 egg yolks and 3 tablespoons of cornstarch until smooth. This is where the magic happens! Temper the egg mixture by slowly adding a bit of the warm milk to it, whisking constantly. This prevents the eggs from scrambling.

Once combined, pour it back into the saucepan. Cook over medium heat, stirring continuously until the custard thickens. It should coat the back of a spoon. Remove from heat and stir in 1 teaspoon of vanilla extract and 2 tablespoons of butter. Let it cool slightly before using.

Step 2: Make the Caramel Custard

For the caramel custard, heat 2 cups of whole milk with ½ cup of caramel sauce in a saucepan. Stir until it’s smooth and combined.

In another bowl, whisk together 2 egg yolks and 2 tablespoons of cornstarch. Just like before, temper this mixture with the warm caramel milk. Pour it back into the pot and cook until thickened, stirring constantly. This custard should be silky and smooth. Stir in 1 tablespoon of butter and set aside to cool.

Step 3: Layer the Cake

Now comes the fun part—layering! Quickly dip your plain tea biscuits in the milk. Don’t soak them; just a quick dip will do. Arrange a single layer of dipped biscuits in the bottom of a square dish.

Spread half of the vanilla custard over the biscuits, smoothing it out evenly. Add another layer of dipped biscuits, followed by the caramel custard. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of custard on top. It’s like building a delicious dessert tower!

Step 4: Prepare the Ganache

To make the ganache, heat 1 cup of heavy cream in a saucepan until it’s steaming but not boiling. Pour it over 200 grams of chopped semi-sweet chocolate in a bowl. Let it sit for about a minute to soften the chocolate.

Then, stir until smooth and glossy. For an extra shine, add 1 tablespoon of butter and mix until fully incorporated. This ganache is what will make your cake shine like a star!

Step 5: Chill & Garnish

Pour the ganache over the top of your layered cake, spreading it evenly. Now, it’s time for the hardest part—waiting! Refrigerate the cake for at least 6 hours, but overnight is best for clean slices.

Before serving, sprinkle some crushed nuts on top for a delightful crunch. And there you have it—a stunning No-Bake Cookie & Custard Cake ready to impress!

Tips for Success

Always use fresh ingredients for the best flavor and texture.
Don’t soak the biscuits too long; a quick dip keeps them from getting soggy.
Let the custards cool slightly before layering to avoid melting the biscuits.
For a smoother ganache, ensure the cream is hot enough to melt the chocolate.
Chill the cake overnight for the best results and easier slicing.

Equipment Needed

Medium saucepan: For heating milk and making custards. A non-stick option works well.
Mixing bowls: Use a few for whisking ingredients. Any size will do!
Whisk: Essential for mixing custards. A fork can work in a pinch.
Square dish: For layering the cake. A rectangular dish is a great alternative.
Spatula: Perfect for spreading custards evenly. A spoon can also do the trick.

Variations of No-Bake Cookie & Custard Cake

Chocolate Custard: Swap out the vanilla custard for a rich chocolate custard. Just add cocoa powder to the mixture for a decadent twist.
Fruit Layer: Add a layer of fresh fruit, like sliced strawberries or bananas, between the custard layers for a refreshing burst of flavor.
Gluten-Free Option: Use gluten-free cookies instead of plain tea biscuits to make this dessert suitable for those with gluten sensitivities.
Nut-Free Version: Omit the crushed nuts on top or replace them with seeds like sunflower or pumpkin seeds for a nut-free alternative.
Vegan Adaptation: Substitute dairy milk with almond or coconut milk, and use plant-based butter and egg replacers to create a vegan-friendly version.

Serving Suggestions for No-Bake Cookie & Custard Cake

Pair with a dollop of whipped cream for extra creaminess.
Serve alongside fresh berries for a pop of color and flavor.
Drizzle with extra caramel sauce for a sweet touch.
Enjoy with a cup of coffee or tea to balance the sweetness.
Garnish with mint leaves for a refreshing finish.

FAQs about No-Bake Cookie & Custard Cake

Can I make this No-Bake Cookie & Custard Cake ahead of time?

Absolutely! In fact, making it a day in advance is ideal. The flavors meld beautifully overnight, and it slices much cleaner after chilling for a longer time.

What can I use instead of tea biscuits?

If you don’t have tea biscuits on hand, graham crackers or digestive cookies work just as well. They’ll still provide that delightful crunch!

How do I store leftovers of the No-Bake Cookie & Custard Cake?

Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days, but trust me, it’s hard to resist!

Can I freeze the No-Bake Cookie & Custard Cake?

Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then foil. Thaw it in the fridge before serving for the best texture.

What can I substitute for the heavy cream in the ganache?

If you’re looking for a lighter option, you can use coconut cream or a non-dairy alternative. Just ensure it’s thick enough to create a luscious ganache.

Final Thoughts

Creating this No-Bake Cookie & Custard Cake is more than just a cooking experience; it’s a delightful journey filled with layers of flavor and joy. Each bite transports you to a world of creamy custard and crunchy biscuits, making it a perfect treat for any occasion. Whether you’re celebrating a special moment or simply indulging in a sweet escape, this cake brings smiles and warmth to the table. So, gather your loved ones, slice into this beauty, and enjoy the sweet moments that come with sharing delicious food. Trust me, it’s a dessert that will leave a lasting impression!

No-Bake Cookie & Custard Cake: A Delightful Recipe!

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Author: Kitchen-pop
Total Time: 6 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful No-Bake Cookie & Custard Cake that layers delicious vanilla and caramel custards with tea biscuits, topped with a rich chocolate ganache.

Ingredients

Scale

2 packs of plain tea biscuits (or graham crackers/digestive cookies)
2 cups milk (for dipping biscuits)
3 cups whole milk (for vanilla custard)
1/2 cup sugar (for vanilla custard)
3 tbsp cornstarch (for vanilla custard)
3 egg yolks (for vanilla custard)
1 tsp vanilla extract (for vanilla custard)
2 tbsp butter (for vanilla custard)
2 cups whole milk (for caramel custard)
1/2 cup caramel sauce (or dulce de leche, for caramel custard)
2 tbsp cornstarch (for caramel custard)
2 egg yolks (for caramel custard)
1 tbsp butter (for caramel custard)
1 cup heavy cream (for ganache)
200 g (7 oz) semi-sweet chocolate, chopped (for ganache)
1 tbsp butter (for ganache)
Crushed nuts (hazelnuts, pecans, or walnuts for decoration)

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Instructions

Make the vanilla custard: Heat milk and sugar in a saucepan until warm. In a bowl, whisk egg yolks and cornstarch. Temper with warm milk, then return to saucepan. Cook over medium heat until thick. Remove from heat, stir in vanilla and butter. Set aside to cool slightly.
Make the caramel custard: Heat milk with caramel sauce until smooth. Whisk egg yolks and cornstarch, temper with caramel milk, and return to pot. Cook until thickened. Stir in butter. Set aside.
Layer the cake: Quickly dip biscuits in milk (don’t soak, just a quick dip). Arrange a single layer in the bottom of a square dish. Spread half of the vanilla custard. Add another dipped biscuit layer, then spread caramel custard. Repeat layering until ingredients are used up (finish with custard on top).
Prepare ganache: Heat cream until steaming (not boiling). Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Add butter for shine. Pour over the top of cake, spreading evenly.
Chill & garnish: Refrigerate at least 6 hours (overnight is best for cutting clean slices). Sprinkle crushed nuts on top before serving.

Notes

For best results, allow the cake to chill overnight.
Feel free to customize the nuts used for decoration based on preference.
Ensure the chocolate ganache is smooth before pouring over the cake.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg