No-Bake Custard Cake (Biscuit Cake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
I made a no-oven biscuit cake by stacking butter biscuits and three creams.
I used custard cream, chocolate custard cream, and whipped cream and the cross-section was pretty~
I think the taste is more varied and softer.
If you make the cream, you can easily make it by stacking it in a mold with biscuits.
If you put it in the refrigerator, the biscuit will be softer, and if you eat it cold, it will taste better.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Biscuit Cake (No-Bake Custard Cake)
Ingredients
- 4 Egg yolks
- 8g Vanilla bean paste
- 80g Sugar
- 24g Cornstarch
- 400g Milk
- 30g Unsalted butter
- 50g Dark couverture chocolate
- 250g Heavy cream
- 25g Sugar
- 100g Dark couverture chocolate
- 100g Heavy cream
Instructions
- Add sugar and vanilla bean paste to egg yolk and mix.
- Add cornstarch and mix, add a little milk and mix, then add all the remaining milk and mix.
- Continue stirring until it becomes thick and bubbles are formed, and boil over medium heat.
- Remove from heat, add butter, mix, place half in a bowl, and attach the plastic wrap to the top.
- Add dark chocolate, mix, put in a bowl, and place plastic wrap on the top to cool in the refrigerator.
- Whip the whipped cream with sugar.
- Gently beat the cooled custard cream.
- Spread butter biscuits in a bowl and top with custard cream to flatten.
- Put butter biscuits on top and spread whipped cream evenly.
- Place butter biscuits on top and spread chocolate custard cream flat.
- Put butter biscuits on top, spread whipped cream flat, and harden in the refrigerator for 1 hour.
- Add fresh cream to the dark chocolate, heat in the microwave for about 40 seconds, and mix well.
- Naturally, spread chocolate on the hardened whipped cream and sprinkle cocoa powder.
Notes
- Mold size : 26cm x 17cm x 5cm
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷
