A No bake cake!
Even you can be a great mason. Putting a layer of hard material, biscuit, and a filling isolation you easily create a structure, but this time a structure that shines with taste. A building that is fully in service of your stomach.
If you don’t like baking cakes, this is the dream recipe for you. It can be made very fast as it is easy to assemble and doesn’t take much of your time. The best thing is you don’t need to bake it. Enjoy it while it last!
Is there a better cake than the one you don’t have to bake? This is it!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
The Easiest To Make Biscuit Cake With Pudding Filling
- 500ml/16.9 fl oz Vanilla Pudding ((prepared in advance, cooled down, if possible))
- 100g/3.5 oz Square/Rectangle Butter Biscuits
- 100g/3.5 oz 100g/3.5oz Square/Rectangle Dark Color Biscuits
- 150g/5.3 oz Unsalted Butter, (soften at room temperature)
- 2 Tablespoons Icing Sugar
- Dark Chocolate
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Prepare the pudding a day ahead, if possible. Use your favorite brand or make it from scratch at home. You will need to get about 500ml/16.9 fl oz.
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The following day whisk the icing sugar with butter until light and fluffy. Set about half of it for later.
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Now add a few spoons of pudding in the bowl with butter and whisk until smooth. Add butter and mix again. Repeat until you have no pudding and butter left and the pudding filling is smooth.
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Note: It is important that butter and pudding have the same temperature, otherwise you might end up with curdled filling.
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Line a loaf tin with tin foil so that all 4 sides are well covered.
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Cover the bottom of the tin with butter biscuits. Cover with 4 tablespoons of pudding. Spread around evenly. Cover with darker shade of biscuits and cover with pudding again. Repeat until you have no pudding left. Make sure the pudding layer is also the top layer.
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Top with crushed biscuits and/or chocolate shavings.
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Wrap in cling film and place in your fridge overnight.
- Store in the fridge before serving.
