No-Bake Vanilla Biscuit Cake
An easy, delightful dessert that's perfect for warm days, featuring layers of whipped cream and crunchy biscuit cookies.
Ingredients
For the Cake
- 750 ml cold double cream Use heavy double cream for best results.
- 50 g icing sugar Enhances the sweetness of the whipped cream.
- 57 pieces vanilla cream sandwich cookies, such as Golden Oreos This forms the main structure of the cake.
- 2 pieces extra vanilla sandwich cookies, crushed, for topping Adds crunch and decorative touch.
Instructions
Preparation
- Line the base of a 23cm round springform pan with a circle of baking paper.
- In a large bowl, beat the cold cream with the icing sugar until it holds stiff peaks.
- Spread a light layer of whipped cream over the bottom of the pan.
- Arrange about one-third of the cookies over it in a snug layer.
- Cover the cookies with one-third of the whipped cream, spreading it evenly.
- Repeat the cookie and cream layers twice more, ending with cream on top.
- Scatter the crushed cookies over the surface.
- Refrigerate for at least 6 hours, or overnight for the best texture.
- Remove the cake from the pan, place it on a serving plate, and cut into 10 slices.
Notes
Serve cold with garnishes like chocolate sauce, fresh fruits, or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days.