No-bake biscuit cake
INGREDIENTS
- 300–400 g ground or whole tea biscuits (like petit beurre or Plazma)
- 1 litre of milk
- 2 vanilla or chocolate pudding mixes (for ½ litre milk each)
- 5 tablespoons of sugar (or to taste)
- 125 g margarine or butter
- 100 g chocolate (optional, for chocolate version)
- 100 ml whipping cream or ready-made whipped topping (optional)
- A splash of rum or vanilla extract (optional)
- Extra milk for dipping biscuits (if using whole ones)
METHOD
- Cook the pudding. Heat 800 ml of milk. Mix the pudding powder with the sugar and the remaining 200 ml of cold milk. When the milk boils, pour in the pudding mixture and stir until it thickens. Add the butter or margarine while hot and stir until melted. (For the chocolate version, melt the chocolate into the hot pudding.)
- Assemble the cake. If using whole biscuits, dip each one quickly in milk and line them in a rectangular dish. Pour over a layer of warm pudding. Optionally sprinkle ground Plazma on top. Repeat the layers, finishing with pudding.
- Chill. Refrigerate for at least 4–5 hours, ideally overnight.
- Decorate (optional). Spread whipped cream on top. Sprinkle with grated chocolate, ground biscuits, walnuts, or coconut flakes.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
