Vanilla Cream Biscuit Layer Cake
A dreamy no-bake dessert built from layers of milk-soaked biscuits and silky vanilla custard cream, finished with a light, cloud-like meringue topping. Effortless to make and spectacular to serve at any gathering!
🛒 Ingredients
15 servings
- 1 large pack of plain butter biscuits or digestives (about 400 g)
- 1 can sweetened condensed milk (397 g)
- 200 ml heavy whipping cream
- 3 eggs, yolks and whites separated
- 1 litre whole milk
- 4 tablespoons cornstarch
- Sugar to taste
- 1 teaspoon vanilla extract
- 500 ml cold milk (for dipping biscuits)
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Directions
- 1
In a saucepan, whisk together the condensed milk, egg yolks and 1 litre of whole milk. Heat over medium heat, stirring constantly.
- 2
Dissolve the cornstarch in a splash of cold milk, then pour into the pan once the mixture begins to simmer.
- 3
Add vanilla extract, sweeten to taste and keep stirring until you have a thick, smooth custard. Remove from heat and let cool slightly.
- 4
Spread a thin layer of custard on the bottom of a large rectangular glass dish.
- 5
Quickly dip each biscuit in cold milk and arrange them in a single even layer over the cream.
- 6
Continue alternating layers of custard and soaked biscuits until the dish is full, finishing with a custard layer on top.
- 7
Beat the egg whites to stiff peaks with an electric mixer. Gently fold in sugar and the heavy cream.
- 8
Spread the airy meringue cream evenly over the entire surface of the cake.
- 9
Cover with cling film and refrigerate for at least 4 hours, or overnight for best results. Serve well chilled.
💡 Chef's Tip
Add a splash of rum or orange blossom water to the dipping milk for extra depth of flavour. Dust the top with unsweetened cocoa powder or toasted shredded coconut just before serving for a beautiful finish.
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