No-bake biscuit cake
INGREDIENTI
- 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)
METODO
- 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.
Tratto dallo scambio giovanile MED4FOOD (9-18 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.
