No-Bake Custard Biscuit Cake (Easy & Creamy)

No-Bake Custard Biscuit Cake (Easy & Creamy)

A classic no-oven dessert made with tea biscuits, smooth vanilla custard, and a glossy chocolate topping—just like the picture.

- Ingredients

For the biscuit layers

2 packs tea biscuits (Petit Beurre / Maria)

1 cup milk (for dipping biscuits)

For the vanilla custard

4 cups milk

4 tbsp cornstarch

4 tbsp sugar (adjust to taste)

2 egg yolks (optional, for richer custard)

1 tbsp butter

1 tsp vanilla extract

For the chocolate topping

100 g dark or milk chocolate

½ cup heavy cream (or ¼ cup milk + 1 tbsp butter)

-  Instructions

1️⃣ Make the custard

In a bowl, dissolve cornstarch + sugar in 1 cup cold milk.

Heat the remaining milk in a saucepan.

Add the cornstarch mixture (and egg yolks if using), whisk constantly.

Cook on medium heat until thick and creamy.

Remove from heat, stir in butter + vanilla. Let cool slightly.

2️⃣ Assemble the layers

Quickly dip biscuits in milk and arrange in a glass dish.

Pour a layer of warm custard over biscuits.

Repeat layers (usually 3 biscuit layers + 3 custard layers).

Finish with a custard layer on top.

3️⃣ Chocolate topping

Heat cream until hot (not boiling).

Pour over chopped chocolate, stir until smooth.

Spread evenly over the dessert.

Optional: drizzle white chocolate for decoration.

4️⃣ Chill

Refrigerate at least 4 hours (overnight is best).

Slice and serve cold.

⭐ Tips & Variations

Add lemon zest or orange zest to the custard for freshness

Use coffee or chocolate milk to dip biscuits

Add a thin jam layer between biscuits for extra flavor

Can be made egg-free (just skip yolks)