Looking for a dessert that’s creamy, refreshing, and incredibly easy to make? This no-bake summer cream cake melts in your mouth and tastes like a dream! Perfect for warm days when you want something sweet but don’t want to turn on the oven.
Ingredients
For the cream:
800 ml cold milk
2 packets (about 200 g total) instant vanilla pudding powder
200 g butter (softened, room temperature)
150 g powdered sugar
200 ml whipping cream
For the cake layers:
600 g plain tea biscuits or digestive biscuits
200 g ground walnuts (optional but recommended)
1 cup milk (for dipping the biscuits)
For topping:
100 g crushed walnuts or biscuit crumbs
Preparation
1️⃣ Prepare the cream:
Whip the milk and pudding powder together until thick.
In a separate bowl, beat butter with powdered sugar until creamy.
Add the whipped pudding mixture gradually and continue mixing until smooth.
Whip the whipping cream separately, then fold it gently into the cream mixture.
2️⃣ Form the cake layers:
Dip biscuits quickly into milk (do not soak).
Arrange a layer of soaked biscuits on a cake plate or springform pan.
Spread a layer of cream over the biscuits.
Sprinkle ground walnuts lightly.
3️⃣ Repeat layers:
Continue layering biscuits, cream, and walnuts until ingredients are finished.
Finish with cream on top.
4️⃣ Final touch:
Sprinkle the top generously with crushed walnuts or biscuit crumbs.
5️⃣ Chill:
Refrigerate for at least 4 hours, or overnight for best texture.
Slice and enjoy the creamy, dreamy, no-bake perfection!
Tip
This cake tastes even better the next day, when the biscuits absorb the cream completely!