Biscuit Cream Cake with Caramel Topping

Equipment

• 9×13-inch (23×33 cm) glass baking dish
• Medium saucepan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Offset spatula
• Refrigerator

Ingredients

For the Biscuit Layers

• 3 packages (about 450 g) tea biscuits or digestive biscuits
• 1 cup whole milk (for dipping biscuits, optional)

For the Vanilla Cream Filling

• 4 cups whole milk
• ¾ cup granulated sugar
• ½ cup cornstarch
• 3 egg yolks
• 2 teaspoons vanilla extract
• 3 tablespoons unsalted butter
• 1 cup heavy whipping cream, whipped

For the Caramel Topping

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream, warmed
• 3 tablespoons unsalted butter
• ½ teaspoon sea salt (optional)
• 1 cup chopped roasted peanuts or walnuts (optional)

For Decoration

• Crushed biscuits
• Caramel drizzle
• Whipped cream
• Toasted coconut flakes
• Chocolate shavings
• Chopped nuts

Instructions

Step 1: Prepare the Vanilla Cream

1. In a saucepan, whisk together:
2. Sugar
3. Cornstarch
4. Egg yolks
5. Gradually add the milk while whisking continuously until smooth.
6. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
7. Remove from heat.
8. Add:
9. Butter
10. Vanilla extract
11. Mix until completely incorporated.
12. Allow the custard to cool, covering the surface with plastic wrap to prevent a skin from forming.
13. Once cooled, gently fold in the whipped cream until light and fluffy.

Step 2: Prepare the Caramel

1. Combine sugar and water in a saucepan over medium heat.
2. Cook without stirring until the sugar turns a deep golden amber color.
3. Carefully pour in the warm heavy cream while whisking continuously.
4. Add butter and optional sea salt.
5. Cook for another minute until smooth and glossy.
6. Allow the caramel to cool slightly before using.
7. If desired, stir in chopped roasted peanuts or walnuts for extra crunch.

Step 3: Assemble the Cake

1. Arrange a layer of biscuits in the bottom of the baking dish.
2. If desired, briefly dip each biscuit in milk for a softer texture.
3. Spread a generous layer of vanilla cream evenly over the biscuits.
4. Repeat the process until all ingredients are used, finishing with a layer of cream.

Step 4: Add the Caramel Topping

1. Pour the cooled caramel evenly over the top layer.
2. Use a spatula to spread it smoothly.
3. Sprinkle with chopped nuts if desired.

Step 5: Chill

1. Cover the cake with plastic wrap.
2. Refrigerate for at least 6–8 hours , preferably overnight.
3. This allows the biscuits to soften and develop a cake-like consistency.

Step 6: Decorate and Serve

1. Before serving, decorate with:
2. Caramel drizzle
3. Whipped cream swirls
4. Chocolate shavings
5. Toasted coconut
6. Crushed biscuits
7. Extra chopped nuts
8. Slice into squares and serve chilled.

Notes

Refrigerate in an airtight container for up to 5 days . Freeze individual portions for up to 2 months . Thaw overnight in the refrigerator before serving. Keep chilled until ready to enjoy.

Nutrition

Calories: 435 kcal · Protein: 7 g · Fat: 22 g · Carbohydrates: 54 g · Saturated Fat: 13 g · Fiber: 1 g · Sugar: 34 g · Sodium: 230 mg