No Bake Creamy Biscuit Cake

So easy to prepare but looks a dream when you serve it!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 8 Cook: 30 min

Ingredients

Rich Tea biscuits 15
Double cream 300ml
Granulated sugar 45g
Milk 100ml
Sultanas or raisins 120g
Vanilla extract 1 tsp

Method

1
Here are the very simple ingredients for this recipe.
2
Put the double cream and vanilla extract in a large bowl and whisk with a hand blender, adding the sugar a bit at a time.
3
When it becomes firm peaks, add the sultanas or raisins and fold in evenly.
4
Run the biscuits through the milk and scoop a spoonful of Step 3 on top of each one.
5
Repeat Step 4 until all biscuits have cream. Lay them on some cling film end to end to create a snake.
6
You should have plenty of cream still in the bowl. Use this to coat the whole line of biscuits. Wrap with the cling film and put in the fridge.
7
After 3 hours, unwrap and slice diagonally to show the layers. Transfer to a serving dish and enjoy!

Tips & Note

●This recipe originally uses Marie biscuits but Rich Tea is more popular - you can use your favourite biscuits, of course, but the plainer biscuits work better.

No Bake Creamy Biscuit Cake

So easy to prepare but looks a dream when you serve it!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 8

Cook: 30 min

Ingredients

Rich Tea biscuits 15
Double cream 300ml
Granulated sugar 45g
Milk 100ml
Sultanas or raisins 120g
Vanilla extract 1 tsp

No Bake Creamy Biscuit Cake

Recipe ID :1789 Posted on 19 APR 2016

Serves 8

Cook 30min
views 12,409
printed 44

saved 1

So easy to prepare but looks a dream when you serve it!

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Ingredients

Print Ingredients Email Ingredients
15
300ml
45g
100ml
120g
1 tsp

Method

Cook
30min
1
Here are the very simple ingredients for this recipe.
2
Put the double cream and vanilla extract in a large bowl and whisk with a hand blender, adding the sugar a bit at a time.
3
When it becomes firm peaks, add the sultanas or raisins and fold in evenly.
4
Run the biscuits through the milk and scoop a spoonful of Step 3 on top of each one.
5
Repeat Step 4 until all biscuits have cream. Lay them on some cling film end to end to create a snake.
6
You should have plenty of cream still in the bowl. Use this to coat the whole line of biscuits. Wrap with the cling film and put in the fridge.
7
After 3 hours, unwrap and slice diagonally to show the layers. Transfer to a serving dish and enjoy!

Tips & Note

●This recipe originally uses Marie biscuits but Rich Tea is more popular - you can use your favourite biscuits, of course, but the plainer biscuits work better.

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