Dive into the effortless charm of this Quick and Delightful 10-Minute Cinnamon Biscuit Cake, perfect for when those sweet cravings hit unexpectedly. This no-bake dessert layers cinnamon-spiced biscuits soaked in milk with a lusciously creamy mixture of mascarpone (or cream cheese) and whipped cream, subtly sweetened and flavored with vanilla. Topped with a rich, velvety chocolate ganache, each bite offers a delightful contrast of textures and flavors.
Why You’ll Love This:
This cake is a dream for anyone looking for a quick and satisfying dessert that doesn’t compromise on taste or texture. The combination of cinnamon biscuits with the creamy, fluffy filling provides a comforting, homey flavor, while the chocolate ganache adds a luxurious touch. It’s incredibly easy to assemble and perfect for last-minute guests or a spontaneous dessert treat.
Perfect Occasion:
This 10-Minute Cinnamon Biscuit Cake is ideal for casual gatherings, afternoon tea, or as a quick dessert after a family dinner. It’s also a fantastic choice for busy holidays, where time is of the essence but you still want to serve something special and delightful.
Decoration Tips:
For a beautiful finish, sprinkle some crushed cinnamon biscuits over the top of the ganache before it sets. You could also add a dusting of powdered sugar or cinnamon, or garnish with a few edible flowers for a pop of color. For a festive touch during the holidays, sprinkle some crushed peppermint candies or drizzle with caramel sauce.
Ingredients:
- Cinnamon biscuits
- Milk, as needed for soaking biscuits
- 200ml whipping cream
- 150g mascarpone or cream cheese
- 2-3 tablespoons powdered sugar
- Vanilla paste, to taste
- For the topping:
- 120g chocolate
- 40ml hot whipping cream
Instructions:
- Briefly dip cinnamon biscuits in milk just enough to soak them without becoming too soggy. Arrange a layer of these biscuits at the bottom of your serving dish.
- In a mixing bowl, whip the cream until soft peaks form. In another bowl, combine the mascarpone (or cream cheese) with powdered sugar and vanilla paste until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined and creamy.
- Spread a generous layer of the cream mixture over the biscuit base.
- Repeat the layers if desired, or according to the size of your dish.
- For the chocolate topping, place the chocolate in a heatproof bowl. Pour the hot whipping cream over the chocolate and let it sit for a minute before stirring until smooth and glossy.
- Pour the ganache over the top layer of the cream mixture and spread evenly.
- Allow the cake to set a bit in the fridge (if you have a few extra minutes) before serving, or serve immediately if preferred.
Enjoy this delightful and quick cinnamon biscuit cake, a perfect blend of ease and flavor that is sure to impress and satisfy any dessert lover!
