Discover the joy of making a refreshingly light and creamy Biscuit Cake with Homemade Pudding, perfect for those warm summer days. This no-bake dessert is simple to assemble and combines the delightful textures of crisp biscuits softened by velvety pudding, layered to perfection. A recipe that calls for everyday ingredients, transforming them into an extraordinary treat.
Why You’ll Love This: This Biscuit Cake is the epitome of summer desserts – cool, effortless, and utterly delicious. It’s ideal for anyone seeking a dessert that’s both satisfying and not too heavy. The homemade pudding adds a personal touch that elevates this cake from good to great, making it a hit among both adults and children.
Perfect Occasion: This dessert is a fantastic choice for impromptu get-togethers, picnics, and BBQs. It’s also a lovely way to end a casual summer dinner with family or to indulge in a sweet treat during a mid-afternoon break. Its no-fuss preparation and chilling time make it a convenient option for any event.
Decoration Tips: For a beautifully finished look, dust the top of the cake with ground biscuits for a sandy texture that’s visually appealing and adds a crunch. Garnish with chocolate shavings or a drizzle of chocolate sauce for a more decadent touch. Fresh berries on top can introduce a pop of color and a hint of tartness.
Ingredients for Homemade Pudding:
- 4 cups milk
- 1 egg yolk
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 2.5 tablespoons cocoa powder
- Just under 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2.8 oz milk or dark chocolate
For the Cake:
- 3 packs tea biscuits (crush half a pack for topping, use 2.5 packs for the layers)
- 1/3 cup heavy cream (chilled)
For the Topping:
- Ground biscuits
Instructions:
- In a saucepan, whisk together milk, cocoa powder, flour, egg yolk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat once it starts to boil.
- Stir in the chocolate and vanilla until smooth. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature.
- Once the pudding is at room temperature, whisk in the chilled heavy cream for about 5 minutes until the mixture is fluffy.
- In a medium square dish, layer the biscuits and pudding, starting and ending with a layer of pudding. Make sure to have 4 layers of biscuits.
- Sprinkle the crushed biscuits over the top layer for decoration. Cover with plastic wrap and refrigerate for at least 2 hours to set.
- Enjoy this cool and creamy Biscuit Cake, a perfect treat to beat the summer heat.
Remember, add the heavy cream to the pudding when it has cooled to room temperature for the best texture. Enjoy your delightful summer dessert!
