Biscuit Cake
Indulge in a delightful twist on classic biscuit cake that’s sure to wow your taste buds! This scrumptious treat layers buttery biscuits with rich chocolate and creamy frosting, creating a heavenly dessert experience. Don’t miss out—this recipe is a must-try for any sweet tooth!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 packet liquid cream (for ganache)
- 1 cup (237 ml) milk
- 1 liter milk (for cream)
- 1 packet milk chocolate
- 1 teaspoon (5 ml) nescafe
- 3 packs petit beurre biscuits
- 1 packet whipped cream powder
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- cornstarch (to taste)
- flour (to taste)
- sugar (to taste)
- 1 cup (200 g) sugar (for cream)
- vanilla (to taste)
👨🍳 Instructions
- 1
For the cream, combine all ingredients except whipped cream powder in a pot and cook.
- 2
After cooking, cover with plastic wrap touching the surface and let it cool.
- 3
Once cooled, add whipped cream powder and whip with a mixer. Use half a tea glass of milk to adjust the consistency if needed.
- 4
For the ganache, heat cream in a suitable pan, then add chocolate and cocoa, stirring until melted.
- 5
Prepare the Nescafe and dip the biscuits into the coffee, arranging them in a serving dish.
- 6
Spread a layer of cream over the biscuits, then add another layer of dipped biscuits.
- 7
Repeat layering with the remaining cream and biscuits, adjusting the number of layers as desired.
- 8
Let the cake rest for a few hours, then pour the ganache over the top and cover.
- 9
Slice and serve.
💡 Pro Tips
- ✓Dip each biscuit in coffee for exactly 2-3 seconds - longer causes structural breakdown and soggy layers, shorter prevents proper flavor absorption through the biscuit's porous structure.timing2-3 seconds
- ✓Cook your pastry cream to exactly 185°F while whisking constantly to activate the starch molecules without scrambling the proteins, creating a smooth custard base.technique185°F
- ✓Press plastic wrap directly onto the cream surface to prevent skin formation - the protein film that forms at 140°F+ will create lumps when mixed later.technique140°F+
- ✓Rest the assembled cake for minimum 4 hours at 38°F so the biscuits absorb moisture evenly and achieve the ideal tender-but-structured texture.timing4 hours at 38°F
- ✓Heat cream to 180°F for ganache - hotter temperatures break the chocolate emulsion while cooler won't fully melt, resulting in grainy texture instead of glossy finish.technique180°F
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Biscuit Cake
Indulge in a delightful twist on classic biscuit cake that’s sure to wow your taste buds! This scrumptious treat layers buttery biscuits with rich chocolate and creamy frosting, creating a heavenly dessert experience. Don’t miss out—this recipe is a must-try for any sweet tooth!
📝 Ingredients
Shopping List
- 1 packet liquid cream (for ganache)
- 1 cup (237 ml) milk
- 1 liter milk (for cream)
- 1 packet milk chocolate
- 1 teaspoon (5 ml) nescafe
- 3 packs petit beurre biscuits
- 1 packet whipped cream powder
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- cornstarch (to taste)
- flour (to taste)
- sugar (to taste)
- 1 cup (200 g) sugar (for cream)
- vanilla (to taste)
👨🍳 Instructions
- 1
For the cream, combine all ingredients except whipped cream powder in a pot and cook.
- 2
After cooking, cover with plastic wrap touching the surface and let it cool.
- 3
Once cooled, add whipped cream powder and whip with a mixer. Use half a tea glass of milk to adjust the consistency if needed.
- 4
For the ganache, heat cream in a suitable pan, then add chocolate and cocoa, stirring until melted.
- 5
Prepare the Nescafe and dip the biscuits into the coffee, arranging them in a serving dish.
- 6
Spread a layer of cream over the biscuits, then add another layer of dipped biscuits.
- 7
Repeat layering with the remaining cream and biscuits, adjusting the number of layers as desired.
- 8
Let the cake rest for a few hours, then pour the ganache over the top and cover.
- 9
Slice and serve.
💡 Pro Tips
- ✓Dip each biscuit in coffee for exactly 2-3 seconds - longer causes structural breakdown and soggy layers, shorter prevents proper flavor absorption through the biscuit's porous structure.timing2-3 seconds
- ✓Cook your pastry cream to exactly 185°F while whisking constantly to activate the starch molecules without scrambling the proteins, creating a smooth custard base.technique185°F
- ✓Press plastic wrap directly onto the cream surface to prevent skin formation - the protein film that forms at 140°F+ will create lumps when mixed later.technique140°F+
- ✓Rest the assembled cake for minimum 4 hours at 38°F so the biscuits absorb moisture evenly and achieve the ideal tender-but-structured texture.timing4 hours at 38°F
- ✓Heat cream to 180°F for ganache - hotter temperatures break the chocolate emulsion while cooler won't fully melt, resulting in grainy texture instead of glossy finish.technique180°F