This no-bake cake uses digestive biscuits soaked in milk for exactly 30 seconds—any longer turns them to mush.
Caramel Biscuit Cake
Indulge in our scrumptious Caramel Biscuit Cake, perfect for sharing with friends and family! This delightful treat features layers of buttery biscuits drenched in luscious caramel and topped with a velvety cream that will have everyone coming back for seconds. Serve this crowd-pleaser at your next gathering for just 100 EGP and watch it disappear in no time!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
The Story
This no-bake wonder emerged from 1950s Australian church kitchens when post-war rationing met British teatime traditions—clever housewives discovered that crushing Marie biscuits with butter created the perfect base for layered desserts, spawning a Commonwealth-wide obsession that traveled from Sydney suburbs to South African braais, proving that sometimes the best innovations come from making do with what's in your pantry cupboard.
Regional Twist
In Cape Town's Afrikaner communities, they swap plain biscuits for rusks and fold in roasted macadamia nuts instead of generic nuts, creating what locals call 'beskuit tert' with that distinctive coffee-dunking crunch.
📝 Ingredients
Shopping List
- 2 packs caramel pudding
- caramel sauce (to taste)
- 2 tablespoons (30 ml) cream
- 1 liter milk
- nuts (to taste)
- 2 packs plain biscuits
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
👨🍳 Instructions
- 1
Crush the plain biscuits in a bag until finely ground.
- 2
Mix the crushed biscuits with melted butter and nuts, then press into a baking dish.
- 3
Refrigerate for about 1 hour.
- 4
In a pot, heat the milk and add the caramel pudding, stirring until it thickens.
- 5
Once thickened, remove from heat and let it cool.
- 6
Blend the caramel sauce with some biscuits and cream until smooth.
- 7
Layer the caramel mixture over the biscuit base and refrigerate for 2-3 hours.
- 8
Serve chilled and enjoy!
💡 Pro Tips
- ✓Heat milk to exactly 185°F before adding caramel pudding mix to prevent lumps - this temperature denatures proteins without scorching while ensuring proper starch gelatinization.technique185°F
- ✓Use a 4:1 ratio of crushed biscuits to melted butter for the base - too much butter creates a soggy layer, too little won't bind the crumbs properly.ingredient4:1 ratio
- ✓Refrigerate the pudding layer for exactly 45-60 minutes before adding final layers so it sets to a soft-gel consistency that won't mix with subsequent layers.timing45-60 minutes
- ✓Press the biscuit base with 15-20 pounds of pressure using a flat-bottomed measuring cup to create a compact layer that won't crumble when sliced.technique15-20 pounds pressure
- ✓Blend caramel sauce mixture for 60-90 seconds until completely smooth - visible biscuit pieces will create texture inconsistencies in the final layer.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
This no-bake cake uses digestive biscuits soaked in milk for exactly 30 seconds—any longer turns them to mush.
Caramel Biscuit Cake
Indulge in our scrumptious Caramel Biscuit Cake, perfect for sharing with friends and family! This delightful treat features layers of buttery biscuits drenched in luscious caramel and topped with a velvety cream that will have everyone coming back for seconds. Serve this crowd-pleaser at your next gathering for just 100 EGP and watch it disappear in no time!
The Story
This no-bake wonder emerged from 1950s Australian church kitchens when post-war rationing met British teatime traditions—clever housewives discovered that crushing Marie biscuits with butter created the perfect base for layered desserts, spawning a Commonwealth-wide obsession that traveled from Sydney suburbs to South African braais, proving that sometimes the best innovations come from making do with what's in your pantry cupboard.
Regional Twist
In Cape Town's Afrikaner communities, they swap plain biscuits for rusks and fold in roasted macadamia nuts instead of generic nuts, creating what locals call 'beskuit tert' with that distinctive coffee-dunking crunch.
📝 Ingredients
Shopping List
- 2 packs caramel pudding
- caramel sauce (to taste)
- 2 tablespoons (30 ml) cream
- 1 liter milk
- nuts (to taste)
- 2 packs plain biscuits
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
👨🍳 Instructions
- 1
Crush the plain biscuits in a bag until finely ground.
- 2
Mix the crushed biscuits with melted butter and nuts, then press into a baking dish.
- 3
Refrigerate for about 1 hour.
- 4
In a pot, heat the milk and add the caramel pudding, stirring until it thickens.
- 5
Once thickened, remove from heat and let it cool.
- 6
Blend the caramel sauce with some biscuits and cream until smooth.
- 7
Layer the caramel mixture over the biscuit base and refrigerate for 2-3 hours.
- 8
Serve chilled and enjoy!
💡 Pro Tips
- ✓Heat milk to exactly 185°F before adding caramel pudding mix to prevent lumps - this temperature denatures proteins without scorching while ensuring proper starch gelatinization.technique185°F
- ✓Use a 4:1 ratio of crushed biscuits to melted butter for the base - too much butter creates a soggy layer, too little won't bind the crumbs properly.ingredient4:1 ratio
- ✓Refrigerate the pudding layer for exactly 45-60 minutes before adding final layers so it sets to a soft-gel consistency that won't mix with subsequent layers.timing45-60 minutes
- ✓Press the biscuit base with 15-20 pounds of pressure using a flat-bottomed measuring cup to create a compact layer that won't crumble when sliced.technique15-20 pounds pressure
- ✓Blend caramel sauce mixture for 60-90 seconds until completely smooth - visible biscuit pieces will create texture inconsistencies in the final layer.timing60-90 seconds