This Creamy Biscuit Cake recipe has plenty of versions, mostly made with instant or flavoured pastry cream, but I think it's best to do everything from scratch if it's possible.
This 'no bake' dessert is one of the best and easiest you can find. The heavenly threesome of the sweet cream filling, biscuits and the rich cocoa sauce on the top. The biscuit-cream ratio is just perfect as the textures are well balanced!
The whole preparation is less than 30 minutes so I suggest you prepare this dessert this evening after work and chill it overnight before you grab a spoon and try your masterpiece!
Ingredients
Pastry cream
- 500 ml whole milk
- 125 ml sugar
- 4 egg yolks
- 4 tbsp gluten-free flour or corn starch
- Salt
- 2 tbsp butter
- 1 tsp vanilla paste or the seeds of one vanilla pod
Sticky cocoa topping
- 4 tbsp cocoa powder
- 4 tbsp butter
- 4 tbsp sugar
- 150 ml milk
- 1 tsp gluten-free flour or corn starch
Assembly
- Digestive biscuits
Instructions
Pastry cream
- For the pastry cream or crème patisserie put the sugar and the gluten-free flour and a pinch of salt in a pot, stir them together. The sugar stirred in the flour will help to get a nice smooth texture without any annoying flour clusters.
- In a separate bowl or directly in the measuring cup mix the whole milk with the yolks, then add this to the dry ingredients and stir them together and finally add the butter and cook the cream till it thickens.
- Finally, add the vanilla paste.
Sticky cocoa topping
- Melt the butter.
- Add the other ingredients and stir until it thickens.
Assembly
- Choose a nice bowl for the dessert and cover the bottom of the bowl with some pastry cream.
- Create the first layer from biscuits.
- Cover the biscuits with pastry cream.
- Repeat the biscuit-cream layers till you almost fill the bowl or run out of pastry cream.
- Pour the chocolate sauce on the top.
- Chill it overnight before serving.
Éclair Cake - Photo by © Reka Csulak
