No-bake biscuit cake with vanilla and chocolate custard

A No-Bake Biscuit Cake with Vanilla and Chocolate Custard sounds like the perfect combination of indulgent and easy! It’s a great dessert to prepare when you don’t want to turn on the oven but still want something creamy, rich, and satisfying. Here’s a simple recipe for a delicious no-bake biscuit cake with creamy vanilla and chocolate custard:

No-Bake Biscuit Cake with Vanilla and Chocolate Custard

Ingredients:

For the Biscuit Cake Layer:

• 200g (about 14-16) digestive biscuits (or any plain biscuits like graham crackers)
• 1/2 cup (120g) unsalted butter, melted
• 1/4 cup (60g) sugar
• 2 tbsp cocoa powder (optional, for extra chocolate flavor)
• 2 tbsp milk (to help bind the biscuits)

For the Vanilla Custard:

• 2 cups (500 ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter (optional, for added creaminess)

For the Chocolate Custard:

• 2 cups (500 ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 large egg yolks
• 1 tbsp cornstarch
• 2 oz (50g) dark chocolate (chopped, or use chocolate chips)
• 1 tsp vanilla extract

Directions:

1. Prepare the Biscuit Base:

1. Break the biscuits into small pieces (you can roughly crumble them or use a rolling pin to crush them into small chunks).
2. In a large bowl, mix the melted butter, sugar, cocoa powder (if using), and milk until well combined.
3. Add the broken biscuits to the mixture and gently stir until the biscuits are fully coated in the butter and sugar mixture.
4. Press the biscuit mixture into the bottom of a 9-inch round cake pan or a rectangular dish (whichever shape you prefer). Press it down firmly so that it holds together. Use the back of a spoon to smooth the top.
5. Refrigerate the biscuit base while you prepare the custards (about 30 minutes to 1 hour).

2. Prepare the Vanilla Custard:

1. In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling (just steaming).
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
5. Remove from heat, stir in the vanilla extract and butter (if using), and let it cool slightly. Allow it to cool to room temperature or refrigerate it for faster cooling.

3. Prepare the Chocolate Custard:

1. In a separate saucepan, heat the milk over medium heat until it’s steaming.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens (about 5-7 minutes).
5. Once thickened, remove the saucepan from the heat and stir in the chopped chocolate until it melts completely.
6. Stir in the vanilla extract and let it cool to room temperature.

4. Assemble the Cake:

1. Once both the vanilla and chocolate custards have cooled slightly (they should still be pourable but not too runny), take your chilled biscuit base from the fridge.
2. Start by pouring the vanilla custard evenly over the biscuit base. Smooth it out with a spatula to create an even layer.
3. After the vanilla custard, pour the chocolate custard on top. Again, smooth it out to cover the vanilla layer completely.
4. Refrigerate the assembled cake for at least 3-4 hours, or ideally overnight, to allow the custards to set and the flavors to meld.

5. Serve:

1. Once the cake has fully set, remove it from the fridge and, if necessary, run a knife around the edges to loosen it.
2. Serve slices of the cake chilled, and garnish with extra chocolate shavings, whipped cream, or berries if desired.

Tips:

• Flavor variations: You can add a little coffee or liqueur (like Kahlua or Baileys) to the custards for a richer flavor if you want.
• Make it extra creamy: For even richer custards, add a little extra butter to each custard after cooking, or use half-and-half in place of whole milk.
• Add layers: If you want, you can alternate layers of the vanilla and chocolate custards for a more striped look. Just allow the first custard layer to set before adding the second.

This No-Bake Biscuit Cake with Vanilla and Chocolate Custard is an indulgent treat that requires minimal effort but delivers maximum flavor. It’s perfect for serving at parties, family dinners, or just as a special treat. How do you think you’ll garnish yours—whipped cream or something else?