Biscuits Layer Cake

A classic no-bake layered biscuit cake with vanilla cream and a dark-chocolate finish.

Ingredients

• 500g petitbeurre biscuits (about 2 sleeves)
• 500ml whipping cream (38% fat)
• 480ml milk
• 80g instant vanilla pudding powder
• 20g powdered sugar
• 70g dark chocolate, grated

Steps

1. Arrange a tight,slightly overlapping layer of biscuits in a 25x36cm (or 25x30cm) pan.
2. Add whipping cream,milk,and instant pudding powder to a mixer bowl.
3. Mix on low until smooth.
4. Whip on high until thick and stable.
5. Whip in powdered sugar to your preferred sweetness.
6. Spread an even layer of vanilla cream over the biscuits.
7. Add a second layer of biscuits.
8. Spread another even layer of vanilla cream.
9. Repeat biscuits and cream until you finish,ending with a final layer of cream (2-3 biscuit layers total).
10. Sprinkle grated dark chocolate evenly over the top.
11. Refrigerate at least 8 hours (overnight best) before slicing.

Notes

• If you like to dip biscuits in milk before layering, you can; it’s not necessary because the biscuits soften in the fridge.
• Store tightly covered in the refrigerator for4-5 days.