No-Bake Layered Biscuit Cake (Ferrero Style) 🍫😋
This dessert is a crowd-pleaser that combines the crunch of roasted nuts with a silky cream filling.
Ingredients
1. The Biscuit Layers:
Chocolate or Plain Tea Biscuits (about 2-3 packs).
Milk (for dipping the biscuits).
Optional: 1 tsp of instant coffee added to the milk for a deeper flavor.
2. The Creamy Filling:
2 cups Whole milk.
3 tbsp Cornstarch.
4 tbsp Sugar (adjust to taste).
1 can (170g) Thick cream (Ashta/Table cream).
100g Cream cheese (or 6 squares of Kiri) for a rich texture.
3. The Crunchy Topping:
200g Milk chocolate (chopped).
2 tbsp Vegetable oil (to make the chocolate glossy and easy to cut).
1/2 cup Roasted peanuts or hazelnuts (coarsely crushed).
Preparation Steps
Prepare the Cream: In a saucepan, whisk the milk, cornstarch, and sugar while cold. Place over medium heat, stirring constantly until the mixture thickens. Remove from heat and whisk in the thick cream and cream cheese until smooth and velvety.
Layering: Lightly dip the biscuits into the milk (don’t soak them too long) and line the bottom of a glass baking dish (Pyrex).
Building: Spread a layer of the white cream over the biscuits. Repeat the layers (biscuit, then cream) until you run out of ingredients. End with a thin layer of cream or biscuit.
The Topping: Melt the chocolate in a double boiler or the microwave. Stir in the oil and the crushed nuts until well combined.
Final Touch: Pour the chocolate-nut mixture over the top layer and spread it evenly to cover the entire surface.
Chilling: Refrigerate for at least 4 to 6 hours (overnight is best) to let the layers set and soften into a cake-like consistency.
Quick Tip: For a cleaner slice, dip your knife in hot water and wipe it dry before cutting into the chilled cake!
