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Author:
chefs.secrets6
TikTok
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Delicious Cream Biscuit Cake
This no-bake cream biscuit cake is a delightful and easy-to-make dessert, perfect for any occasion. It features layers of tender biscuits and a rich, creamy custard infused with labneh cheese and whipped cream, offering a unique blend of sweetness and a hint of tang. The custard is prepared by cooking milk, starch, and flour until thick, then enriched with butter and vanilla. After cooling, it's combined with a lightened labneh and whipped cream mixture, creating an irresistibly smooth and fluffy filling. Once assembled and chilled, the biscuits soften, melding with the creamy layers to create a truly delicious treat.
#Dessert
#No-Bake
#Biscuit Cake
#Custard
#Labneh
#Easy Recipe
#Arabic Dessert
Finished Cream Biscuit Cake
Recipe Information
16m
Prep Time
7m
Cook Time
1h 23m
Total Time
8
Servings
Easy
Middle Eastern
Arabic
Nutrition (per serving)
150
Calories
6g
Protein
14g
Carbs
9g
Fat
Layering the Biscuit Cake
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Cream Mixture Being Beaten
Instructions
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- In a suitable pot, combine 800 ml of milk, 2 heaped tablespoons of starch, 3 heaped tablespoons of flour, and less than 1 cup of water. Stir well until all ingredients are dissolved.1m
Preview1mPreviewIn a suitable pot, combine 800 ml of milk, 2 heaped tablespoons of starch, 3 heaped tablespoons of flour, and less than 1 cup of water. Stir well until all ingredients are dissolved. - Place the pot over medium heat and stir continuously until the mixture thickens into a rich custard-like consistency.7m
Preview7mPreviewPlace the pot over medium heat and stir continuously until the mixture thickens into a rich custard-like consistency. - Remove the pot from the heat. Add 1 tablespoon of butter and 1 tablespoon of vanillin (or vanilla extract).1m
Preview1mPreviewRemove the pot from the heat. Add 1 tablespoon of butter and 1 tablespoon of vanillin (or vanilla extract). - Stir thoroughly until the butter is completely melted and fully incorporated into the hot custard.1m
Preview1mPreviewStir thoroughly until the butter is completely melted and fully incorporated into the hot custard. - Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature. This will take at least an hour.1h
Preview1hPreviewCover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature. This will take at least an hour. - In a separate bowl, combine 1 package (200g) of labneh cheese and whipped cream prepared from one packet (follow package instructions for preparation if necessary).2m
Preview2mPreviewIn a separate bowl, combine 1 package (200g) of labneh cheese and whipped cream prepared from one packet (follow package instructions for preparation if necessary). - Once the custard is completely cool, add the labneh and whipped cream mixture to it. Beat with an electric mixer for 4-5 minutes until the mixture is smooth, fluffy, and reaches the light consistency shown in the video.5mPreview5mPreviewOnce the custard is completely cool, add the labneh and whipped cream mixture to it. Beat with an electric mixer for 4-5 minutes until the mixture is smooth, fluffy, and reaches the light consistency shown in the video.
- Arrange a single layer of plain biscuits at the bottom of your chosen serving dish or pan.2m
Preview2mPreviewArrange a single layer of plain biscuits at the bottom of your chosen serving dish or pan. - Spread an even layer of the prepared cream mixture over the biscuits. Repeat layering biscuits and cream until all ingredients are used, ending with a final layer of cream.5m
Preview5mPreviewSpread an even layer of the prepared cream mixture over the biscuits. Repeat layering biscuits and cream until all ingredients are used, ending with a final layer of cream. - Refrigerate the biscuit cake for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the cake to set firmly.0mPreview0mPreviewRefrigerate the biscuit cake for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the cake to set firmly.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
