No-Bake Biscuit Cake with Coffee Drink
Ingredients:
For the Cake Layers:
200 ml (6.8 fl oz) milk
400 g (14 oz) biscuits (cookies)
For the Vanilla Pudding Layer:
1 liter (34 fl oz) milk
100 g (3.5 oz) vanilla flavored pudding powder
100 g (3.5 oz) sugar
10 ml (0.3 fl oz) vanilla essence
For the Whipped Cream Layer:
100 ml (3.4 fl oz) whipping cream
20 g (0.7 oz) powdered sugar
For the Chocolate Ganache:
200 ml (6.8 fl oz) milk
400 g (14 oz) biscuits (cookies)
150 g (5.3 oz) dark chocolate
150 ml (5.1 fl oz) whipping cream
50 g (1.8 oz) white chocolate
10 ml (0.3 fl oz) vegetable oil
For the Coffee Drink:
15 g (0.5 oz) instant coffee
15 g (0.5 oz) cocoa powder
15 g (0.5 oz) sugar
7 g (0.2 oz) cinnamon
5 ml (0.2 fl oz) vanilla essence
200 ml (6.8 fl oz) hot water
150 ml (5.1 fl oz) milk
50 g (1.8 oz) whipped cream
2 g (0.1 oz) cinnamon (for garnish)
Directions:
Prepare the Cake Layers:
Prepare the Biscuits: Dip the biscuits in the milk briefly to soften them slightly. Arrange the dipped biscuits in a single layer at the bottom of a cake pan.
Make the Vanilla Pudding:
Cook the Pudding: In a saucepan, mix 1 liter of milk, 100 g of vanilla flavored pudding powder, 100 g of sugar, and 10 ml of vanilla essence. Cook over medium heat, stirring constantly, until the mixture thickens.
Layer the Pudding: Pour the thickened pudding over the arranged biscuits in the cake pan. Spread evenly and refrigerate until set.
Prepare the Whipped Cream Layer:
Whip the Cream: In a mixing bowl, whip 100 ml of whipping cream with 20 g of powdered sugar until stiff peaks form.
Layer the Whipped Cream: Spread the whipped cream over the set pudding layer. Refrigerate until ready to add the ganache.
Make the Chocolate Ganache:
Melt the Dark Chocolate: In a microwave-safe bowl or over a double boiler, melt 150 g of dark chocolate with 150 ml of whipping cream and 10 ml of vegetable oil. Stir until smooth and combined.
Layer the Ganache: Pour the melted chocolate ganache over the whipped cream layer. Spread evenly and refrigerate until set.
Drizzle with White Chocolate: Melt 50 g of white chocolate and drizzle over the set ganache layer for decoration.
Prepare the Coffee Drink:
Mix the Coffee: In a mug, combine 15 g of instant coffee, 15 g of cocoa powder, 15 g of sugar, 7 g of cinnamon, and 5 ml of vanilla essence.
Add Hot Water: Pour 200 ml of hot water over the mixture and stir until dissolved.
Add Milk: Stir in 150 ml of milk.
Top with Whipped Cream: Top the coffee drink with 50 g of whipped cream and a sprinkle of cinnamon.
Serve:
Serve Chilled: Serve the chilled biscuit cake slices with a cup of the prepared coffee drink.
Serving Suggestions:
Accompaniments: Pair the cake with fresh berries or a scoop of vanilla ice cream for an extra treat.
Presentation: Garnish the cake with additional chocolate shavings or fruit slices for a festive look.
Cooking Tips:
Layering: Ensure each layer is well set before adding the next for a firm and neat cake.
Chocolate: Use high-quality chocolate for the best flavor and texture.
Nutritional Benefits:
Dairy: Provides calcium and protein.
Cocoa: Contains antioxidants and can enhance mood.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Use gluten-free biscuits if needed.
Nut-Free: Yes
Storage Tips:
Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Freezing: The cake can be frozen for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
Easy: Simple steps with no baking required.
Flavorful: Rich layers of pudding, whipped cream, and chocolate ganache.
Versatile: Great for any occasion, from casual get-togethers to special celebrations.
Conclusion:
This No-Bake Biscuit Cake with Coffee Drink is a perfect combination of flavors and textures, offering a delightful dessert experience. It’s easy to prepare, making it a great choice for both beginners and experienced cooks. Enjoy this delicious treat with your loved ones!