No-bake cream and caramel biscuit cake

This no-bake cream and caramel biscuit cake is an easy layered dessert made with buttery and chocolate petit beurre biscuits, a light mascarpone cream and rich dulce de leche. The thin layers of biscuits create a beautiful striped effect when sliced, while the creamy filling makes every bite irresistible. It is quite a sweet dessert, so if you prefer, you can add a layer of tart jam or plum butter to balance the flavours. Perfect for parties, birthdays and family celebrations.

Ingredients for the biscuit layers:

• about 280 g plain petit beurre biscuits
• about 280 g chocolate petit beurre biscuits

Ingredients for the cream filling:

• 500 ml double cream, chilled
• 500 g mascarpone, chilled
• 1 tablespoon icing sugar
• 2 teaspoons vanillin sugar

Place all the ingredients into the bowl of a mixer and whip until thick and smooth. Divide the cream into 4 equal portions.

You’ll also need:

• 460 g dulce de leche

Divide the dulce de leche into 4 equal portions.

To assemble:

Line a 20 × 30 cm or 25 × 25 cm tin with baking paper. Layer the cake as follows: chocolate biscuits, ¼ of the dulce de leche, ¼ of the cream. Repeat with: plain biscuits, ¼ of the dulce de leche, ¼ of the cream. Repeat again with: chocolate biscuits, ¼ of the dulce de leche, ¼ of the cream. Finish with: plain biscuits, remaining dulce de leche, remaining cream. Refrigerate for at least 3 hours, preferably overnight.

Ingredients for the chocolate topping:

• 200 g milk chocolate
• 80 ml milk
• 80 g white chocolate
• 20 ml milk

Place the milk chocolate and milk in one bowl, and the white chocolate and milk in another. Melt both mixtures over a bain-marie or gently in the microwave until smooth.

Spread the milk chocolate topping over the chilled cake. Working quickly, transfer the white chocolate mixture to a piping bag (or a small food bag with the corner snipped off) and pipe parallel lines across the surface. Using a skewer or cocktail stick, drag it through the lines in alternating directions to create a feathered pattern.

The cake is at its best the following day, once the biscuits have softened.

Note: Instead of the white chocolate decoration, you can create the same feathered pattern using white icing.

Enjoy!

Source: Słodkiego Życia (recipe adapted).