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Vanilla Pudding Biscuit cake
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Vanilla Pudding Biscuit cake
This biscuit cake is prepared like a tiramisu. Made with homemade vanilla pudding, it reveals beautiful vanilla-biscuit’s layers, when cut. Easy to make, it is perfect for family diners or special occasion. Its taste will take you to sweetness paradise.
Vanilla Pudding Biscuit cake
| Prep time: 30 minutes + refrigeration time 8 hours to overnight |
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| Cooking time: 10 minutes |
| Servings or yield: 6 to 8 |
| Difficulty level: Easy |
| 200g (16.9 oz.) butter biscuits |
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| 150g unsalted butter (room tempeture) |
| 2 tbsp. icing sugar |
| 10g dark chocolate |
| For vanilla pudding |
| 2 cups (500ml) milk |
| 6 egg yolks |
| 3/4 cups (150g) sugar |
| 5 tbsp. (40g) corn starch |
| 1 tbsp. vanilla extract |
Preparation
For vanilla pudding, make a day in advance. In a big bowl add egg yolks and sugar.Using a beater, mix. Add corn starch, mix.
In a small pot, add milk and bring to boil, and remove from heat. Add beaten egg yolks mixture and stir constantly over low heat until thicken, 5 to 7 minutes. Let cool.
In a bowl, using a beater, combine softened butter and icing sugar.
Add a few tablespoons at a time of butter mixture to pudding and blend.
Add saran wrap paper to the bottom of a 91/5 by 51/5 inch 2 to 3-inch-high mold, add a layer of cookies. Add a layer of pudding. Repeat until you've reach the top finishing with a layer of pudding.
In a small bowl, crush 3 to 4 cookies. Using a grater, add chocolate.Top last layer of pudding with crushed cookies and chocolate and spread evenly. And refrigerate 8h to overnight.
When refrigerate time is up, remove from mold by pulling saran wrap. Slice and serve.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For vanilla pudding, make a day in advance. In a big bowl add egg yolks and sugar.
2 - Using a beater, mix.
3 - Add corn starch, mix.
4 - In a small pot, add milk and bring to boil, and remove from heat.
5 - Add beaten egg yolks mixture and stir constantly over low heat until thicken, 5 to 7 minutes. Let cool.
6 - In a bowl, using a beater, combine softened butter and icing sugar.
7 - Add a few tablespoons at a time of butter mixture to pudding and blend.
8 - Add saran wrap paper to the bottom of a 91/5 by 51/5 inch 2 to 3-inch-high mold, add a layer of cookies.
9 - Add a layer of pudding. Repeat until you've reach the top finishing with a layer of pudding.
10 - In a small bowl, crush 3 to 4 cookies. Using a grater, add chocolate.
11 - Top last layer of pudding with crushed cookies and chocolate and spread evenly. And refrigerate 8h to overnight.
12 - When refrigerate time is up, remove from mold by pulling saran wrap.
13 - Slice and serve.
