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)
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