Cookie and milk filling cake
No-Bake Biscuit Cake with Delaco Milk Filling I had several packs of biscuits that no one was paying attention to and a box of Delaco milk filling left in the fridge. So, I made a simple and quick no-bake cake. I find it useful when you need to use what you have at home and don’t want to turn on the oven. Quick Info Total Time: approx. 30 min + overnight chilling time Preparation Time: 30 min Chilling Time: at least 8 hours (ideally overnight) Servings: 12-16 pieces, depending on the size of the tray Difficulty: easy Recipe Type: quick dessert, no-bake, cold cake Ingredients For the base: 600 g plain biscuits 2 teaspoons Nescafe 200 ml water For the cream: 216 g Delaco milk filling 100 g butter 6 tablespoons sugar 3 packets Bourbon vanilla sugar 250 ml liquid cream 1 packet whipped cream stabilizer For decoration and the middle layer: 200 g Fineti (or another chocolate spread) 100 g milk chocolate 1 tablespoon butter 1 tablespoon milk white chocolate flakes, for decoration Preparation Method 1. Preparing the cream Put the milk filling in the bowl of a food processor. Add the butter, sugar, and vanilla sugar. Mix until it becomes a smooth cream without large chunks. Separately, whip the liquid cream with the stabilizer until you get a firm whipped cream. Add the whipped cream to the milk filling cream and mix everything well until combined. 2. Biscuit syrup Dissolve the Nescafe in the 200 ml of water. Mix well until there are no granules left. Set aside. 3. Assembling the cake Line a tray (usually, I use a rectangular one of 20x30 cm) with cling film, both on the bottom and the sides. Take a biscuit, quickly dip it in the Nescafe syrup, then place it in the tray, one next to the other, until you cover the entire bottom of the tray. Spread a layer of the prepared cream over this first layer of biscuits. Place a second layer of dipped biscuits, then add another layer of cream. For the middle layer, spread Fineti evenly over the entire surface. Put another layer of soaked biscuits on top, followed by the remaining cream (if any) and finish with the last layer of soaked biscuits. 4. Pressing and cooling Wrap the cake in cling film. Place a heavier board (a wooden board or a cutting board) on top of the cake, so that the biscuits press evenly. Leave to cool in the fridge overnight. 5. Chocolate glaze and decoration The next day, take the cake out of the fridge, turn it onto a serving platter, and remove the cling film. Melt the milk chocolate together with the tablespoon of butter and milk, over a double boiler or in the microwave, stirring until you get a fluid cream. Pour the glaze over the cake and gently spread it over the entire surface with a spatula. Sprinkle white chocolate flakes on top while the glaze is still soft. Let the cake sit in the fridge for another 30-60 minutes for the glaze to set, then cut into portions. Why I make this recipe often It’s the kind of dessert you can quickly assemble, especially when you have leftover biscuits and fresh cheese to use up. It doesn’t require baking, the ingredients are accessible, and the final taste is balanced with different textures. It keeps well in the fridge, which is practical when you have guests or want something to take to work the next day. Tips and Variations Tips Use plain biscuits, not too soft, so they don’t break when soaked. Don’t soak the biscuits too long in the syrup; they can become too soggy. If you don’t have a food processor, you can mash the milk filling with a fork and mix manually with the other ingredients, but the texture will be more rustic. You can use aluminum foil if you don’t have cling film, but the cake risks absorbing smells from the fridge. Substitutions Delaco milk filling can be replaced with any neutral fresh cheese, but it shouldn’t be salty. Fineti can be swapped with another chocolate spread. Nescafe can be replaced with regular instant coffee, cocoa with milk, or even fruit compote juice (if you want a coffee-free version). Variations You can add dried fruits or nuts to the cream. The glaze can also be made with dark chocolate, not just milk chocolate. Instead of white chocolate flakes, you can sprinkle coconut or chopped nuts. Serving Ideas It cuts best with a knife dipped in hot water. Goes well with coffee or tea, as a dessert at the end of a meal. Can be packed, it’s quite stable after chilling. Frequently Asked Questions 1. What biscuits should I use for this cake? Plain, popular biscuits or Petit Beurre type. Cream-filled ones are not suitable. 2. Can I use another type of cheese if I can’t find milk filling? Yes, any fresh, creamy, unsalted cheese (for example, very fine cottage cheese), but the final texture will be slightly different. 3. Can it be made without coffee, for kids? Yes, you can soak the biscuits in cocoa with milk, fruit compote juice, or plain milk. 4. Can I leave it less time in the fridge if I’m in a hurry? Ideally overnight, but at least 4-6 hours helps with softening the biscuits and setting the cream. 5. How thick should the chocolate glaze be? A thin glaze is sufficient, just enough to cover the cake. If you put too much, it becomes hard to cut. Nutritional Values Approximately, one serving (out of 12) has about 320-350 kcal. Carbohydrates: 35-40 g Fats: 18-20 g Proteins: 4-5 g Values vary depending on the biscuits, cream used, and how much glaze you put. It is a rich dessert, with a lot of sugar and fat, typical for no-bake cakes. Storage and Reheating Keeps well in the fridge, covered, for 3-4 days. Does not require reheating, served directly cold. I do not recommend freezing; the texture of the biscuits changes after thawing. This is the type of cake you make when you want to use what you have on hand, without complicating things. Practical, quick, and quite versatile.
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