No-Bake Biscuit Cake

Instructions

1. In a saucepan, combine the egg, salt, sugar, vanilla sugar, flour, and corn starch. Stir until fully blended.
2. Gradually add the milk, stirring constantly.
3. Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens into a smooth custard.
4. Remove from heat and stir in butter, cut into pieces, until fully melted and incorporated.
5. Arrange a layer of chocolate biscuits in a pyrophile (baking dish) to form a compact base. Pour some of the custard over the biscuits. Repeat to form additional layers, alternating biscuits and custard.
6. In a small bowl, melt the finely chopped milk chocolate in the hot cream. Stir in the chopped peanuts.
7. Pour this chocolate-peanut mixture over the top layer of the cake, spreading evenly to coat the surface.
8. Refrigerate the cake for at least 2 hours before serving to allow it to set.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 8–10
• Difficulty: Easy

Variations & Substitutions

• Substitute digestive biscuits with graham crackers or Marie biscuits.
• Use dark chocolate instead of milk chocolate for a richer flavor.
• Add dried fruits like raisins or cranberries between layers for extra texture.
• Replace peanuts with chopped almonds or hazelnuts.

Serving Suggestions