in Dessert Recipes

Cream Caramel Cookie Cake

updated

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Ingredients for 6 servings:

  • 500 g biscuits (Lotus biscuits)
  • 500 ml whipped cream
  • 1 pack of cream stiffener
  • 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

without baking

Line the bottom of a baking pan with Lotus biscuits. Whip the cream with the cream stiffener and vanilla sugar until stiff peaks form and spread over the biscuits. Create another biscuit layer, then another layer of cream, then another layer of cream, and finally sprinkle with crushed biscuits. (Crumble the biscuits either in a stand mixer or in a plastic bag using a rolling pin.) Cover and refrigerate, ideally overnight. This cream biscuit cake is similar to the traditional Russian honey cake, but much easier and quicker to make because it doesn’t require baking. Lotus biscuits can be purchased at any supermarket.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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