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No Bake Cookie Cake

Baking Category :  Cake
Cuisine ​: Comfort Food
Main Type​ :  Dessert

PREP TIME

BAKING TIME

Ingredients

1
400 grams Marie or Digestive biscuits
2
500 ml milk
3
200 grams sugar
4
2 teaspoons vanilla essence
5
200 grams butter, at room temperature
6
2 tablespoons cocoa powder (optional)

Method

1
Prepare the Cream Mixture In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla essence and mix well. If using, add the cocoa powder and mix until fully incorporated.
2
Dip the Biscuits Pour the milk into a shallow dish. Dip each biscuit into the milk for a few seconds to soften them, being careful not to let them become too soggy.
3
Assemble the Cake On a serving platter or in a cake pan, lay a single layer of milk-soaked biscuits. Spread a thin layer of the cream mixture over the biscuits. Continue layering biscuits and cream mixture until you have used all the biscuits and cream, finishing with a layer of cream on top.
4
Chill the Cake Once assembled, cover the cake with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
5
Serve Before serving, you can dust the top with cocoa powder, or decorate with chocolate shavings or fresh fruit if desired. Slice the cake and serve chilled.

SERVES HOW MANY

YIELD

Chef's note

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