This week I have a very simple recipe to share with all of you. So simple that you don’t even need to use the oven. As you can guess by the name of the recipe, this cake is made with cream and biscuit, plus I added lotus Biscoff caramel spread. The biscuit, or cookies if you prefer calling them like that, are also Biscoff caramel cookies. Biscoff is a small caramel cookie that has a hint of cinnamon to add to the cake flavor.
The ingredients for my biscuit cake are: whipping cream, lotus Biscoff cookies, milk, powdered sugar, instant pudding powder, and Lotus Biscoff spread.
The cake is made of layers of biscuits and cream and the caramel spread like I mentioned, very simple. All you need to do is whip some whipping cream with powdered sugar and instant pudding and then start layering. The hard part is to wait until the cake sets in the fridge for at least 4 hours.
In Israel, we call this cake simply "biscuit cake", while other countries call it "icebox cake" or "chocolate ripple cake" or "log". All these names refer to a cake that is made with cream, biscuits/wafers and is set in the fridge.
You can use any biscuit that you like just pay attention to the size and the amount you will need. The Biscoff cookies I used are rather small so I needed more of them to fill the tin. You can also change the spread to chocolate spread or jam if you prefer.
This recipe is dairy because of the use of the whipping cream but can be easily turned to a parve cake using vegan whipped cream or non-dairy whipping cream and non-dairy milk.
This recipe can fit your Shavuot meal as well. If you are looking for more Shavuot recipes check out my holiday recipe index.
The recipe yields one "loaf" cake if you need a bigger cake double the ingredients.
Here is the recipe for this yummy easy no-bake biscuit cake:
No Bake Biscuit and Cream Cake
- 2 cups whipping cream
- 4 tablespoon powdered sugar
- 4 tablespoon instant pudding powder
- ½ cup milk
- 24 lotus Biscoff cookies (and some more for decorating – optional)
- 3 tablespoon Lotus Biscoff spread
- In a stand mixer with the whipping attachment, whip the whipping cream with the powdered sugar and instant pudding until it becomes stiff.
- In a small bowl, place the Lotus Biscoff spread and melt it in the microwave for 20 seconds to get a more runny spread.
- Place the milk in a dip wide bowl.
- Dip each cookie in the milk and start with the first layer of the cake, dip it short and quick, otherwise the cookies will start to fall apart.
- With a spatula or tablespoon, spread a layer of the whipped cream over the cookies.
- Drizzle the caramel spread on top of the cream.
- Repeat creating layers until the tin is full.
- Decorate with extra cookies if you want.
- Cover with plastic.
- Place in the fridge to set for 4 hours or overnight.
- Dig in and enjoy every bite!