Experience the delight of this Irresistible Biscuit Layered Cake, a perfect blend of creamy goodness, crispy biscuits, and tangy raspberry sauce. This cake features layers of milk-soaked biscuits, a silky custard cream enriched with labneh and whipped cream, and a decadent white chocolate ganache. Topped with a homemade raspberry sauce, this dessert is a refreshing and indulgent treat that promises to captivate your taste buds. Perfect for any occasion, this cake guarantees a memorable and delicious experience.
Why You’ll Love This:
You’ll fall in love with this cake for its light, yet decadent flavor profile. The combination of creamy custard, soft biscuits, and fresh raspberry sauce creates a harmonious blend of textures and tastes. The custard cream is versatile and can be used in other desserts, adding to its appeal. Each bite offers a perfect balance of sweetness and tanginess, making this cake a delightful treat that’s hard to resist. Plus, its elegant layers make it a visually stunning addition to any dessert table.
Perfect Occasion:
This biscuit layered cake is perfect for gatherings and celebrations, be it birthdays, anniversaries, or holiday parties. Its refreshing taste and beautiful presentation make it a hit at summer picnics and family get-togethers. It’s also a wonderful dessert for tea parties or a special weekend treat. Whenever you want to impress your guests with a sophisticated yet comforting dessert, this cake is an excellent choice.
Decoration Tips:
To enhance the presentation of your Biscuit Layered Cake, consider these decoration tips:
- Drizzle extra raspberry sauce over the top for a vibrant color contrast.
- Garnish with fresh raspberries and mint leaves for an added touch of elegance.
- Sprinkle finely grated white chocolate or a light dusting of powdered sugar on top for a refined finish.
- Arrange the layers neatly to showcase the beautiful contrast between the cream, biscuits, and sauce.
Ingredients:
- For the Custard Cream:
- 1 Liter Milk
- 2 Egg Yolks
- 4 Tablespoons All-Purpose Flour
- 2 Heaping Tablespoons Starch
- 1 Cup Granulated Sugar
- 1 Tablespoon Butter
- 1 Packet Vanilla
- 200g Labneh (Cream Cheese)
- 1/2 Packet Whipped Cream Powder
- For the Biscuit Layers:
- 2.5 Packs Plain Petit Beurre Biscuits
- Milk for soaking biscuits
- For the Ganache:
- 180g White Chocolate
- 200g Cream
- For the Raspberry Sauce:
- 1 Cup Raspberries
- 1 Teacup Granulated Sugar
- 1 Teaspoon Starch
- 1 Teacup Water
- Prepare the Raspberry Sauce:
- Combine raspberries, sugar, starch, and water in a saucepan. Cook over medium heat until thickened, then mash with a fork to create a smooth puree. Set aside to cool.
- Make the Custard Cream:
- In a pot, combine milk, egg yolks, flour, starch, and sugar. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat and add butter and vanilla, stirring until incorporated. Allow to cool, preferably overnight in the fridge. If short on time, let it cool to room temperature.
- Once cooled, beat the custard with labneh and whipped cream powder until smooth and silky.
- Layer the Cake:
- Dip the petit beurre biscuits briefly in milk and arrange a layer in a 25-27 cm cake mold.
- Spread a layer of custard cream over the biscuits, followed by a layer of raspberry sauce. Repeat this process to create 3-4 layers, ending with a layer of cream.
- Prepare the Ganache:
- Heat the cream until just about to boil. Remove from heat and add white chocolate, stirring until fully melted and smooth. Allow the ganache to cool slightly before pouring over the top of the cake.
- Chill and Serve:
- Refrigerate the cake for at least 3 hours to set. Before serving, decorate as desired with additional raspberry sauce, fresh raspberries, or mint leaves.
Enjoy!
This Irresistible Biscuit Layered Cake is a delightful dessert that combines creamy layers, crunchy biscuits, and tangy raspberry sauce for a perfect harmony of flavors and textures. Enjoy every bite!
