The first time I tried to make a biscuit cake, I chose a no-bake and quite quick version. I wasn't sure whether to soak the biscuits or not, but I decided to leave them plain, and it turned out really well. It's the kind of dessert that's light, with easily accessible ingredients, perfect when you want something sweet without too much effort. No special equipment is needed, and the steps are quite clear after the first try.
Quick Info
Total time: about 30 minutes, plus cooling 2-3 hours
Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: no-bake cake, quick dessert
Ingredients
40 biscuits
2 packets of vanilla pudding
1 liter of milk (keep one cup separate)
1 packet of Ola-la vanilla cream
1 vanilla essence
6 tablespoons of sugar
chocolate flakes for decoration
Preparation method
1. Prepare a rectangular dish and arrange 20 biscuits on the bottom. There is no need to soak or wet them.
2. Boil 900 ml of the liter of milk with the vanilla essence. Keep the remaining milk, about one cup, for the instant pudding.
3. In a bowl, mix the pudding powder with the 8 tablespoons of reserved milk and the 6 tablespoons of sugar. Mix well to avoid lumps until it becomes a smooth paste.
4. When the milk starts to boil, pour the pudding mixture into the milk, stirring continuously over low heat. It is important not to let it stick or form lumps. Keep it on the heat until it thickens like a cream.
5. Once it thickens, turn off the heat and let the pudding cool for about 10 minutes. It shouldn't be completely cold, but not hot either.
6. Add the packet of Ola-la cream over the warm pudding. Mix or whisk vigorously for about 3 minutes until incorporated and you get a fine cream.
7. Pour half of the obtained cream over the layer of biscuits in the dish. Spread it as evenly as possible with a spatula or the back of a spoon.
8. Place the second layer of 20 biscuits over the cream, also without syrup.
9. Spread the remaining cream over the top biscuits, covering completely.
10. Sprinkle chocolate flakes on top to lightly cover the surface.
11. Refrigerate the cake for a few hours. If you're impatient, it can be eaten sooner, but the texture is better after it sits in the fridge.
Why I make this recipe often
It's a quick, no-bake cake that's great when you don't feel like complicated desserts or when you have unexpected guests. It comes together in a few minutes, the ingredients are inexpensive and easily found. The biscuits don't get too soggy, they remain slightly crunchy, and the cream turns out thick, not runny. It doesn't require much experience and is easy to adapt to what you have at home.
Tips and variations
Tips
- Don't let the pudding cool completely before adding the Ola-la cream, but it shouldn't be hot either. Warm is ideal.
- If you see lumps in the pudding, whisk vigorously until they disappear.
- The chocolate flakes are added right at the end, on the cold or warm cream.
Substitutions
- You can use any brand of vanilla pudding; it doesn't matter as long as you follow the instructions.
- If you don’t have Ola-la, another instant vanilla cream will work.
- The chocolate flakes can be replaced with cocoa powder or grated chocolate.
- The vanilla essence can be omitted if you use flavored milk.
Variations
- If you want a moister cake, you can quickly soak the biscuits with a little milk.
- For a different flavor, swap the vanilla for rum or coffee essence.
- You can alternate the layer of biscuits with plain cookies.
- You can add fresh fruit, like sliced bananas, between layers.
Serving ideas
- Cut into rectangular slices with a wide knife.
- It can be served with a drizzle of chocolate sauce or fresh fruit on the side.
- It's good cold, straight from the fridge.
Frequently asked questions
1. Can I soak the biscuits?
Yes, if you want softer biscuits, you can quickly dip them in a little cold milk. In this recipe, I didn't soak them, and they remained slightly crunchy.
2. What kind of dish should I use?
A rectangular or square dish large enough to fit 20 biscuits per layer. It doesn’t matter if it’s ceramic, glass, or plastic.
3. Can I use a different flavor of pudding?
Yes, chocolate, caramel, or pistachio pudding also works, but the final taste will be different.
4. Can I make the cream without Ola-la?
You can skip the Ola-la cream packet, but the cream will be less dense. It will still be good, just the texture changes a bit.
5. Can I add fruit to the cream?
Yes, if you add fresh fruit between layers, keep in mind that they will soften the cream and biscuits a bit faster.
Nutritional values
Approximately, one slice (out of 12) has about 220-250 kcal. Macronutrients per serving: about 5g protein, 7g fat, 35g carbohydrates. These are just estimates, depending on the type of biscuits and cream used. It is a dessert with moderate sugar and dairy content.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. The biscuits will gradually soften, but the cake remains stable. It is not reheated, only eaten cold. If there are leftovers, it can be covered with plastic wrap directly in the dish. Freezing is not recommended, as the texture of the biscuits changes significantly.
Quick Info
Total time: about 30 minutes, plus cooling 2-3 hours
Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: no-bake cake, quick dessert
Ingredients
40 biscuits
2 packets of vanilla pudding
1 liter of milk (keep one cup separate)
1 packet of Ola-la vanilla cream
1 vanilla essence
6 tablespoons of sugar
chocolate flakes for decoration
Preparation method
1. Prepare a rectangular dish and arrange 20 biscuits on the bottom. There is no need to soak or wet them.
2. Boil 900 ml of the liter of milk with the vanilla essence. Keep the remaining milk, about one cup, for the instant pudding.
3. In a bowl, mix the pudding powder with the 8 tablespoons of reserved milk and the 6 tablespoons of sugar. Mix well to avoid lumps until it becomes a smooth paste.
4. When the milk starts to boil, pour the pudding mixture into the milk, stirring continuously over low heat. It is important not to let it stick or form lumps. Keep it on the heat until it thickens like a cream.
5. Once it thickens, turn off the heat and let the pudding cool for about 10 minutes. It shouldn't be completely cold, but not hot either.
6. Add the packet of Ola-la cream over the warm pudding. Mix or whisk vigorously for about 3 minutes until incorporated and you get a fine cream.
7. Pour half of the obtained cream over the layer of biscuits in the dish. Spread it as evenly as possible with a spatula or the back of a spoon.
8. Place the second layer of 20 biscuits over the cream, also without syrup.
9. Spread the remaining cream over the top biscuits, covering completely.
10. Sprinkle chocolate flakes on top to lightly cover the surface.
11. Refrigerate the cake for a few hours. If you're impatient, it can be eaten sooner, but the texture is better after it sits in the fridge.
Why I make this recipe often
It's a quick, no-bake cake that's great when you don't feel like complicated desserts or when you have unexpected guests. It comes together in a few minutes, the ingredients are inexpensive and easily found. The biscuits don't get too soggy, they remain slightly crunchy, and the cream turns out thick, not runny. It doesn't require much experience and is easy to adapt to what you have at home.
Tips and variations
Tips
- Don't let the pudding cool completely before adding the Ola-la cream, but it shouldn't be hot either. Warm is ideal.
- If you see lumps in the pudding, whisk vigorously until they disappear.
- The chocolate flakes are added right at the end, on the cold or warm cream.
Substitutions
- You can use any brand of vanilla pudding; it doesn't matter as long as you follow the instructions.
- If you don’t have Ola-la, another instant vanilla cream will work.
- The chocolate flakes can be replaced with cocoa powder or grated chocolate.
- The vanilla essence can be omitted if you use flavored milk.
Variations
- If you want a moister cake, you can quickly soak the biscuits with a little milk.
- For a different flavor, swap the vanilla for rum or coffee essence.
- You can alternate the layer of biscuits with plain cookies.
- You can add fresh fruit, like sliced bananas, between layers.
Serving ideas
- Cut into rectangular slices with a wide knife.
- It can be served with a drizzle of chocolate sauce or fresh fruit on the side.
- It's good cold, straight from the fridge.
Frequently asked questions
1. Can I soak the biscuits?
Yes, if you want softer biscuits, you can quickly dip them in a little cold milk. In this recipe, I didn't soak them, and they remained slightly crunchy.
2. What kind of dish should I use?
A rectangular or square dish large enough to fit 20 biscuits per layer. It doesn’t matter if it’s ceramic, glass, or plastic.
3. Can I use a different flavor of pudding?
Yes, chocolate, caramel, or pistachio pudding also works, but the final taste will be different.
4. Can I make the cream without Ola-la?
You can skip the Ola-la cream packet, but the cream will be less dense. It will still be good, just the texture changes a bit.
5. Can I add fruit to the cream?
Yes, if you add fresh fruit between layers, keep in mind that they will soften the cream and biscuits a bit faster.
Nutritional values
Approximately, one slice (out of 12) has about 220-250 kcal. Macronutrients per serving: about 5g protein, 7g fat, 35g carbohydrates. These are just estimates, depending on the type of biscuits and cream used. It is a dessert with moderate sugar and dairy content.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. The biscuits will gradually soften, but the cake remains stable. It is not reheated, only eaten cold. If there are leftovers, it can be covered with plastic wrap directly in the dish. Freezing is not recommended, as the texture of the biscuits changes significantly.