Dive into the delightful layers of this Classic Pyramid Cake, a timeless dessert that combines crispy biscuits soaked in milk with a smooth vanilla cream, all topped off with a rich chocolate glaze. The unique pyramid shape not only makes this cake a visual centerpiece but also enhances each layer's flavor, making every bite a perfect blend of texture and taste.
Why You'll Love This: This cake is a celebration of simplicity and elegance. The milk-soaked biscuits lay a moist foundation, contrasted beautifully by the velvety vanilla cream. The addition of a decadent chocolate glaze, with a subtle hint of coffee, enriches the experience, adding a luxurious depth to the dessert. It's a straightforward no-bake recipe, ideal for quick preparation without compromising on a gourmet experience.
Perfect Occasion: Pyramid Cake is perfect for any celebration, be it a family gathering, a holiday, or a special occasion like a birthday or anniversary. Its elegant appearance and exquisite layers make it suitable for a festive dessert table or as a special treat to enjoy on a cozy evening at home.
Decoration Tips: For an extra touch of elegance, consider sprinkling the chocolate glaze with some gold leaf or edible glitter before it sets. Garnishing with fresh berries or a dusting of cocoa powder can also add color and enhance the visual appeal. Serve it on a cake stand to highlight its unique pyramid shape.
Ingredients:
- For the cake:
- 30 Petit Beurre biscuits
- Milk (for dipping biscuits)
- For the cream:
- 375 ml heavy cream, whipped
- 125 ml milk
- 4 tablespoons vanilla pudding mix
- Half a cup powdered sugar (or 4 tablespoons granulated sugar)
- Half a teaspoon vanilla extract
- For the chocolate glaze:
- 125 ml heavy cream
- 150g milk chocolate
- Half a teaspoon instant coffee (optional)
- Prepare the base: Arrange a layer of Petit Beurre biscuits dipped in milk on a sheet of parchment paper over a sheet of foil. Spread a layer of the vanilla cream over the biscuits.
- Layering: Add another layer of dipped biscuits and cover with more cream. Continue layering until all biscuits and cream are used. Shape the layers into a pyramid.
- Freeze: Place the assembled cake in the freezer for two hours to set.
- Chocolate glaze: Melt the chocolate with cream and instant coffee in the microwave or over a double boiler until smooth. Pour over the chilled cake, allowing it to drizzle down the sides.
- Chill: Return the cake to the refrigerator for four hours to allow the chocolate to set.
- Serving suggestion: Place the cake on a cooling rack over a sheet to catch any drips when adding the chocolate, but you can also let it drizzle directly onto the parchment for a rustic look.
Enjoy this classic dessert, perfect for any occasion where you want to impress with both flavor and presentation!