It looks like you’re asking about Lynette Muller’s No-Bake Biscuit Cake! This dessert is a simple, no-bake treat that’s perfect for those who love a quick and easy recipe with minimal ingredients. It’s essentially a chilled cake made by layering biscuits or cookies with a rich, creamy filling, and it’s ideal when you don’t want to turn on the oven.
Here’s a general recipe inspired by no-bake biscuit cakes. This might not be the exact recipe from Lynette Muller, but it’s close to the essence of a no-bake biscuit cake, which is a layered, easy-to-make dessert!
No-Bake Biscuit Cake Recipe
Ingredients:
- 2 packages (about 200g each) of digestive biscuits (or plain tea biscuits)
- 1/2 cup unsalted butter (melted)
- 1 can (about 400g) of sweetened condensed milk
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or melted chocolate (optional, for extra richness)
- Whipped cream or chocolate shavings for decoration (optional)
Instructions:
-
Prepare the Biscuit Base:
- Lightly crush the biscuits into large chunks. You want them to be broken but not into fine crumbs.
- Set aside in a large mixing bowl.
-
Make the Filling:
- In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, and vanilla extract until smooth.
- Stir in the melted butter. For an extra chocolatey touch, you can melt the chocolate chips and mix them into the filling.
-
Combine the Biscuits and Filling:
- Pour the chocolate mixture over the crushed biscuits. Stir well to coat the biscuits evenly with the chocolate and condensed milk mixture.
- The consistency should be thick but still sticky enough to hold everything together.
-
Assemble the Cake:
- Line a cake tin (about 8-inch round or a loaf pan) with parchment paper or plastic wrap to make it easier to remove the cake later.
- Pour the biscuit mixture into the tin and press it down firmly to ensure it’s compact and well-set.
-
Chill:
- Place the cake in the refrigerator for at least 4 hours, or overnight, to let it set. The cake should firm up and hold its shape.
-
Serve:
- Once the cake is chilled and set, remove it from the tin and carefully peel away the parchment or plastic wrap.
- Decorate with whipped cream, chocolate shavings, or more melted chocolate if desired.
Tips:
- Flavor Variations: You can add dried fruit like raisins or cranberries, or even some chopped nuts for an added crunch.
- Layering: If you want to make it extra pretty, you can layer the biscuit mixture and chocolate filling in layers, almost like a lasagna, before refrigerating.
- Serving Suggestions: This cake goes perfectly with a cup of coffee or tea, and it’s great for parties, picnics, or whenever you need a quick dessert.
No-Bake Biscuit Cake is so versatile and can be customized in many ways. It’s the perfect treat when you’re short on time but still want something indulgent. Have you made a no-bake cake like this before, or do you think you’ll give it a try? Let me know!