Easy No-Bake Cream & Biscuit Cake

What I love about this no-bake cream and biscuit cake is that it requires minimal effort and no oven time. The cream is ready in just 15 minutes and comes out so light and velvety that you’ll have to stop yourself from eating it all with a spoon. Whether you’re short on time or just craving something sweet without the fuss, this no-bake biscuit cake is the perfect solution. So let’s get started!

Why you should try my recipe

• An easy dessert that requires no special baking skills.
• You could keep it in the fridge for up to 5-6 days.
• You only need a few simple ingredients to prepare it.
• Both kids and adults are going to love it!

Ingredients & How-to

The main ingredients for this no-bake cream and biscuit cake are sugar, milk, cornstarch, eggs, butter, vanilla extract, biscuits and optionally some ground cinnamon and chopped walnuts to decorate. I’m using petit beurre biscuits that are thin and hard. If you can’t find them then you could use tea biscuits or malted milk biscuits or biscoff instead.

01. I start with preparing the cream. I add the milk to a big pot and turn the heat to medium.

02. While the milk is heating up, I add the eggs and sugar to a bowl. Using a whisk, I start mixing until the sugar has dissolved.

03. Then, I add the cornstarch and vanilla extract to the bowl and keep stirring until incorporated. The mixture should look creamy and shouldn’t have any lumps.

04. By now the milk in the pot should be warm but not boiling. Using a ladle, I pour 2-3 spoons of the milk to the bowl. We want to slowly raise the temperature since the mixture contains the eggs. I continue whisking as I pour the milk in.

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05. Now, I pour the contents of the bowl into the pot of hot milk and start to whisk. The heat will slowly thicken the cream. Keep whisking to prevent the cream from burning at the bottom of the pot. Once the cream has thickened, I turn off the heat and add the cold butter. The cold butter will stop the cream from further thickening and give it a velvety, light texture.

06. I’m using a pyrex tray for the cream and biscuit cake but you can use any tray you like. You could even make individual desserts in little pots or glasses. Before laying the biscuits on the bottom of the tray, I dip each one in milk for just a second.

07. I’m adding half of the cream on top of the biscuits and spread it around to cover them with a spatula. I’m adding a second layer of biscuits, dipping each one in the milk the same as before. Then I add the remaining cream and spread it around.

08. I like to spread some chopped walnuts and cinnamon on top as it really compliments the flavors. If you don’t like nuts then you could just add the cinnamon or use cacao powder instead.

Tips

• After combining the cornstarch mixture with the heated milk, make sure you keep stirring to avoid any lumps forming or the cream sticking to the bottom of the pot.
• After the cream is ready, continue with layering the biscuits and the cream immediately. If you wait to assemble the cake later, a thin crust will form at the top of the cream.
• Don’t dip the biscuits in the milk for too long. Just a quick dip for 1-2 seconds is enough.

Substitutions

• You could use a dairy-free milk alternative that does well with heating up.
• You could add some orange zest for some extra aroma.
• You could decorate with cinnamon or cacao powder or chopped nuts or chopped chocolate.

Serving suggestions

This no-bake biscuit cake is a fridge dessert that is best enjoyed cold. We love having a slice after our meal since it’s quite light and refreshing. You could also have it with a cup of coffee or tea in the afternoon or a glass of milk for the kiddos.

Storage

Since this is a refrigerated dessert, it should be chilled immediately after assembling. The no-bake biscuit cake will remain fresh and delicious in the fridge for up to 5-6 days. Beyond that, you might notice the cream becomes slightly firmer, and the texture isn’t quite as good as on the first day.

FAQ

• What can I use instead of petit beurre biscuits? Some alternatives to petit beurre biscuits are malted milk biscuits, tea biscuits or thin shortbread biscuits.

• Can I use dairy-free milk? Yes, you can use dairy-free milk to prepare the cream. Plant-based milks like almond, soy, coconut, or oat milk can be substituted for regular milk in custard recipes. However, keep in mind that the flavor and texture might vary slightly depending on the type of dairy-free milk you use.