Want a delicious dessert without turning on the oven? This layered biscuit cake combines vanilla cream and chocolate ganache, made from just a few simple ingredients. Assemble it, refrigerate, and let the fridge do the rest of the work.
Ingredients
For the cake:
250 grams Petit Beurre biscuits
500 ml heavy cream for whipping
1 cup milk
1 package instant vanilla pudding mix (80 grams)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For the chocolate topping:
150 grams dark or milk chocolate
150 ml heavy cream
Instructions
Whip the 500 ml heavy cream in a bowl together with the pudding mix, powdered sugar and vanilla extract until you have a stable cream.
Dip each biscuit in milk for a second or two and arrange a layer at the bottom of a rectangular pan, approximately 20×25 cm.
Spread a third of the cream mixture over the biscuits.
Continue layering biscuits and cream until all ingredients are used, finishing with a cream layer on top.
Heat the 150 ml cream for the topping until very hot, pour over the chopped chocolate and stir until you have a smooth ganache.
Let the ganache cool slightly, then pour it over the cake.
Cover and transfer to the refrigerator for at least 4 hours, until the cake sets and the biscuits soften.
Note: To make a pareve version, replace the cream with pareve cream like Rich's and use pareve chocolate.
