No-Bake Biscuit & Cream Cake with Chocolate Nut Topping
Ingredients:
For the Layers:
2 packs of rectangular cocoa biscuits (like Petit Beurre or tea biscuits)
500 ml (2 cups) cold milk (for soaking the biscuits)
For the Cream:
500 ml (2 cups) milk
4 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 egg yolks
100 g (1/2 cup) unsalted butter, softened
For the Topping:
150 g (about 3/4 cup) chocolate (milk or dark, as preferred)
100 ml (about 1/2 cup) heavy cream
50 g chopped roasted hazelnuts or peanuts
Instructions:
1. Prepare the Cream Filling:
In a saucepan, combine the milk, sugar, cornstarch, flour, and egg yolks.
Whisk continuously over medium heat until the mixture thickens into a smooth custard.
Remove from heat and stir in the vanilla extract.
Allow to cool slightly, then mix in the softened butter until fully incorporated.
Set aside to cool to room temperature.
2. Assemble the Layers:
Dip each cocoa biscuit quickly into the cold milk and lay them flat in a single layer in a glass baking dish.
Spread a generous layer of the cream filling over the biscuits.
Repeat the layers: soaked biscuits, cream, until you use all ingredients. The top layer should be cream.
3. Prepare the Chocolate Nut Topping:
In a saucepan or microwave, heat the heavy cream until hot but not boiling.
Add the chocolate and stir until fully melted and smooth.
Mix in the chopped nuts and let it cool for a few minutes.
Pour the mixture over the final cream layer, spreading evenly.
4. Chill and Serve:
Refrigerate the dessert for at least 4 hours or overnight to set properly.
Slice and serve cold. Enjoy!
