White Chocolate Biscuit Cake with Vanilla Cream
- 9-inch/22 cm springform pan
- Small saucepan
INGREDIENTS
- 14 ounces/400 grams tea biscuits
- 1 cup/240 milliliters milk, for dipping
- 2 cups/480 milliliters heavy cream
- 2.8 ounces/160 grams instant vanilla pudding
- 1¼ cups/150 grams powdered sugar
- 1 cup/240 milliliters milk
- 1 cup/250 grams full-fat Greek yogurt
Ganache:
- ½ cup/125 milliliters heavy cream
- 7 ounces/200 grams white chocolate, finely chopped
Toppings:
- Cherries
- Whipped cream
- Pistachio butter
INSTRUCTIONS
- Line the bottom and sides of a 9-inch/22 cm springform pan with parchment paper. In a small saucepan, warm the cream for the ganache over low heat. Add the chopped white chocolate and stir gently until just melted and smooth. Remove from heat and set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla pudding on medium speed until thickened but not fully stiff. With the mixer running, slowly stream in the milk and powdered sugar. Continue beating until the mixture holds soft peaks. Using a spatula, gently fold in the yogurt until fully combined.
- Briefly dip each biscuit in milk and line the sides of the prepared pan. Arrange a single layer of dipped biscuits on the bottom.
- Spread half of the cream over the biscuit layer and smooth the surface. Top with another layer of dipped biscuits. Spread about two-thirds of the remaining cream on top and smooth again.
- Pour the cooled ganache over the cream layer, letting it spread naturally. Transfer the remaining cream to a piping bag and pipe decorative swirls along the edge.
- Top with fresh berries, if desired. For added color, drizzle with pistachio butter. Refrigerate for at least 3 hours, or overnight, before unmolding and slicing.
FAQ
How can I make this chocolate biscuit cake gluten-free?
You just need to replace the tea biscuits with certified gluten-free tea biscuits or graham crackers. Many brands offer gluten-free alternatives that have a similar texture and flavor. Just ensure they are sturdy enough to hold their shape after being dipped in milk. The rest of the ingredients—cream, vanilla pudding, powdered sugar, milk, and yogurt—are naturally gluten-free, but always double-check labels to avoid hidden gluten.
Can I prepare chocolate biscuit cake in advance?
Yes, this chocolate biscuit cake is ideal for making in advance. In fact, it benefits from an overnight rest in the refrigerator, which allows the cream layers to firm up and the biscuits to fully soften into the filling. This makes it easier to slice and enhances the flavor and texture. You can prepare the entire cake the day before, cover it tightly with plastic wrap or store it in an airtight container, and refrigerate for up to 2 to 3 days. Add any fresh fruit garnishes or pistachio butter just before serving to maintain their freshness.
What is the best substitute for instant vanilla pudding?
If you don’t have instant vanilla pudding, you can substitute it with a homemade stabilized cream mixture to maintain the structure of the chocolate biscuit cake. Use a combination of whipped cream and a stabilizer such as cornstarch, mascarpone, or a bit of cream cheese blended with powdered sugar and vanilla extract. Alternatively, unflavored gelatin dissolved in warm milk can help thicken the cream filling. While this won’t replicate the exact texture of instant pudding, it will still produce a firm, sliceable layer that complements the biscuits in the chocolate biscuit cake.
Why did my chocolate biscuit cake not set properly?
If your cake didn’t set, it’s likely due to one of a few common issues: under-whipped cream, incorrect pudding-to-liquid ratio, or not enough chilling time. Make sure to whip the cream and pudding mixture until soft but stable peaks form. Too much milk can also prevent the filling from setting, so measure carefully. Additionally, allow the cake to chill for at least 3 hours—preferably overnight—to fully firm up. If the yogurt used is too thin, it can loosen the mixture, so opt for thick Greek yogurt or strain it beforehand.
Can I make the cake without a springform pan?
You can still make chocolate biscuit cake without a springform pan, though presentation may be slightly different. Use a square or rectangular dish lined with parchment paper or plastic wrap to help lift out the cake later. You won’t be able to line the sides as precisely, but the layered structure will remain intact. When serving, cut the cake into squares or bars instead of slices. A loaf pan is also an option for a more compact version. Just make sure the pan is deep enough to support the cream and biscuit layers.
Is there a vegan version of this chocolate biscuit cake?
A vegan version of this cake is absolutely possible. Replace the heavy cream with full-fat coconut cream or a plant-based whipping cream. Use a vegan instant pudding mix, or create a thick coconut milk custard with cornstarch and vanilla. For the yogurt, choose a thick, unsweetened vegan yogurt such as almond or soy-based. Use dairy-free biscuits that are labeled vegan—many tea biscuit brands qualify. For the ganache, melt vegan white chocolate with plant-based cream. Assemble and chill as usual. The texture and flavor will still be rich, creamy, and satisfying.
