Cookie Cake

Even though I'm not a huge fan of pudding, I've made this biscuit cake several times because it's quick and doesn't require special ingredients. Every time I assemble it, I find it practical, especially when I'm not in the mood for complicated desserts or when I want something I can prepare a day in advance. The recipe is simple, with clear layers of biscuits and two types of pudding, no baking and no fancy steps.

Quick Info

Total time: about 4 hours (including cooling)
Preparation time: 30-40 minutes
Cooling time: at least 3 hours, ideally overnight
Servings: 10-12
Difficulty: easy
Recipe type: no-bake biscuit cake, suitable for casual occasions or when you need something quick

Ingredients

500 g plain biscuits (like Petit Beurre)
2 packets of vanilla pudding
2 packets of chocolate pudding
12 tablespoons sugar
2 liters milk
grated chocolate for decoration (on top)

Instructions

1. First, bring 1 liter of milk to a boil in a pot and another 1 liter in a separate container. It's easier to have both ready so I don't have to alternate between puddings.

2. In a bowl, mix the contents of the two packets of vanilla pudding with 8 tablespoons of sugar and 8 tablespoons of warm milk. I blend it well to avoid lumps. When the milk starts to boil, I pour this mixture in a thin stream while continuously stirring until it thickens. Once the pudding has set, I remove it from the heat and let it cool slightly, not completely.

3. I do the same with the chocolate pudding: mix the two packets, 4 tablespoons of sugar (remaining from the total of 12), and 8 tablespoons of warm milk, then add it to the pot with the hot milk and stir until it thickens. I let it cool a bit.

4. I start assembling. On a tray, I place the first layer of plain biscuits, side by side, to cover the base well.

5. I spread 4 tablespoons of chocolate pudding over the biscuits. I level it out evenly with a spatula or the back of a spoon.

6. On top of the pudding layer, I add another layer of biscuits, again making it compact.

7. I pour 4 tablespoons of vanilla pudding over this layer and spread it again.

8. I continue with another layer of biscuits, followed by 4 tablespoons of chocolate pudding, which I spread well again.

9. I add another layer of biscuits and cover it with the remaining vanilla pudding (usually about 2 tablespoons). I spread it to cover everything, even if the final layer is thinner.

10. Finally, I grate chocolate on top of the entire surface of the cake.

11. I let it chill for at least 3 hours; often, I keep it in the fridge overnight to allow the biscuits to soften.

Why I make this recipe often

I prefer it because it doesn't require baking and can be prepared in advance. It's perfect for when I have guests or want something sweet without hassle. It's easy to cut, doesn't crumble, and keeps well in the fridge for at least two days.

Tips and Variations

Tips

- It's important for the puddings to cool slightly but not completely, so they can be easily spread over the biscuits.
- If the biscuits are very dry, they can be quickly sprinkled with a little milk, but this isn't necessary if they chill for a few hours.

Substitutions

- Other plain biscuits can be used, but classic Petit Beurre types provide the right texture.
- For decoration, if I don't have grated chocolate, I can sprinkle a little sifted cocoa on top.

Variations

- The layers of pudding can be alternated in different ways; the order doesn't matter too much, but I recommend that the final pudding layer isn’t too thick.
- Canned fruit or bananas can be added between layers, but the classic recipe above does not include them.

Serving Ideas

- The cake is best cut after a few hours in the fridge.
- It can be served plain or with a little chocolate sauce if I want something extra.

Frequently Asked Questions

Can I use a different type of milk, like plant-based?
Plant-based milk can be used, but the final texture may vary slightly depending on the type chosen. The taste and consistency of the pudding depend greatly on the milk used.

Do I need to grease the tray beforehand?
It's not necessary to grease the tray. The biscuits and pudding do not stick, especially if I use a glass or ceramic dish.

What should I do if the pudding sticks or thickens too much?
If it thickens too much, I can vigorously stir it while it's warm or add 1-2 tablespoons of hot milk to loosen it slightly.

How long does the cake last in the fridge?
It keeps well for 2-3 days when covered. The biscuits soften, and the cake remains compact.

Nutritional Values

Estimated per serving (from 12 servings): about 280-320 kcal. Most of the calories come from biscuits, sugar, and milk. In addition to calories, one serving has approximately 8 g of fat, 50 g of carbohydrates, and 5 g of protein. These are estimates; values may vary depending on the biscuits and pudding used.

Storage and Reheating

The cake stores very well in the fridge, covered, for 2-3 days. It doesn't make sense to reheat it. If it stays longer, the biscuits become too soft, and the texture changes. It’s best served cold, straight from the fridge.

 Ingredients: 500 g plain petit biscuits, 2 vanilla puddings, 2 chocolate puddings, cooking chocolate, 12 tablespoons of sugar, 2 liters of milk

 Tags:  cookie cake chocolate cake