How long does it take to make Biscuit Cake?
Chill for at least 3–5 hours, and preferably make it a day ahead, so the biscuits soften.
4 hr 6 minTotal
6 minActive time
4 hrSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Whip the cream to stiff peaks.' Add the cheese and powdered sugar and whip just | 1 min |
| 2 | Dip each biscuit briefly into the milk and arrange a tight layer on the bottom of Rectangular pan | 1 min |
| 3 | Spread a layer of cream, top with a layer of dipped biscuits and repeat, alternating | 1 min |
| 4 | Cover and chill for at least 4 hours, preferably overnight | 4 hr |
| 5 | Slice and serve cold | 3 min |
How to Tell It's Done
- until the cream is smooth
- until the ingredients are used up, finishing with a layer of cream
Tips
- Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
- The long chill is what turns the layers into a cake: the biscuits absorb moisture from the cream and soften, and the cream sets enough to slice.
Common Mistakes
- Dip for just a second: the biscuit keeps absorbing moisture from the cream in the fridge, and a biscuit soaked too long falls apart.
More Ways
- About 400 g biscuits, dipped briefly in milk with vanilla, in three layers, with a cream of heavy cream, vanilla pudding and cheese between them.
- First whip the cream with the pudding and sugar to stiff peaks, and only then add the cheese and mix until the cream is smooth, so it doesn't turn runny.
The full recipe: Biscuit Cake →
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