\n

This no-bake \u201c3 BIT\u201d cake is so popular it hardly needs an introduction ;). I was asked for the recipe by a friend of a friend \u2014 in fact, an English lady who buys this cake in a Polish shop here in the UK. As you can see, it\u2019s loved across different cultures! As Joey Tribbiani would say: what\u2019s not to like? Custard \u2014 good, caramel \u2014 good, whipped cream \u2014 good! All layered between classic butter biscuits. There\u2019s no baking needed, and it\u2019s best made a day ahead so the biscuits can soften. It\u2019s incredibly easy to prepare and absolutely delicious.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the 3 BIT cake:<\/span><\/p>\n

\n
• 6\u20137 packs petit beurre biscuits (100 g each)<\/li>\n
• 1\u00bd tins dulce de leche (about 600 g)<\/li>\n
• 750 ml milk<\/li>\n
• seeds from 1 vanilla pod or 16 g vanilla sugar<\/li>\n
• 165 g sugar<\/li>\n
• 125 g butter<\/li>\n
• 4 tablespoons plain flour<\/li>\n
• 5 tablespoons potato starch<\/li>\n
• 4 eggs<\/li>\n
• 600 ml double cream, chilled + 1 tablespoon icing sugar<\/li>\n
• 100 g dark chocolate, grated, for topping<\/li>\n<\/ul>\n

  Line a 25 \u00d7 35 cm tin with baking parchment (optional, but helpful for slicing).<\/p>\n

  Arrange a single layer of biscuits on the base of the tin. Gently warm the dulce de leche in a saucepan, stirring frequently, then spread over the biscuits. Cover with another layer of biscuits.<\/p>\n

  Prepare the custard:<\/strong> bring 500 ml milk to the boil with the vanilla, sugar and butter. In a separate bowl, mix the remaining 250 ml milk with the eggs, flour and potato starch. Pour into the hot milk and cook for 1\u20132 minutes, stirring constantly, until thickened. Simmer for a further 2\u20133 minutes. Pour the hot custard over the biscuits, level it out and cover with another layer of biscuits. Leave to cool. Wrap the tin tightly with cling film and refrigerate, preferably overnight, to allow the biscuits to soften.<\/p>\n

  Whip the double cream until stiff, adding the icing sugar towards the end. Spread over the cake and finish with grated chocolate. Slice and serve. Store in the fridge.<\/p>\n

  Note: The custard layer is quite firm. If you prefer a creamier filling, omit the butter when cooking the custard, then once cooled, beat it with softened butter to create a smoother, more buttercream-like texture.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  This no-bake \u201c3 BIT\u201d cake is so popular it hardly needs an introduction ;). I was asked for the recipe by a friend of a friend \u2014 in fact, an English lady who buys this cake in a Polish shop here in the UK. As you can see, it\u2019s loved across different cultures! As Joey Tribbiani would say: <\/p>\n","protected":false},"author":1,"featured_media":13771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,68,70,73,14],"tags":[96,104,335],"duration":[],"tag_group":[],"class_list":["post-13768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cream-and-custard-cakes","category-holy-communion","category-kids-baking","category-new-year-and-parties","category-no-bake-cakes","tag-chocolate","tag-double-cream","tag-dulce-de-leche"],"acf":[],"yoast_head":"\n