Easy, delicate 3 bit cake without oven. This cake will literally melt in your mouth. After the first bite of this 3 bit cake, I knew I could eat the entire pie by my self in no time! It has tea biscuit base, caramel layer, light and fluffy pudding and whipped cream mousse with some milk chocolate on the top.
No Bake 3 Bit Cake Recipe
A few months ago I made Pudding Cake and you guys loved It so much so I felt like I need to make another fluffy no bake cake with vanilla pudding.
It all starts with tea biscuits. You only have to make a layer of biscuits on the bottom of your baking tin. Make sure to place them as close to each other as possible. Next, cook two package of vanilla custard with vanilla sugar, sugar and potato flour. Then immedietly cover the top with foil to prevent the custard from forming a skin. Make sure to cover it without any air bubbles between the custard and the foil. Allow to cool completely. Meanwhie cook condensed milk for 2-3 hours on a low heat. Make sure that the can is completely covered in water. To keep water from evaporating cover pot with lid. Do not open can while it’s still hot, beacause of the pressuire inside it may split out. Once cool spread evenly over biscuit base.
In a big bowl cream soft butter until light and fluffy. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the cream. Spread over biscuit layer, then make another biscuit layer on the pudding cream. Next, in a mixing bowl, whipp up chilled whipping cream with vanilla sugar until stiff peaks form. Add in whipp cream stabilizer and whip again just until well combined. Top your cake with the whipped cream and sprinkle with some grated milk chocolate.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check My Other Recipes
No Bake 3 Bit Cake
- Electric mixer
- 370 g tea biscuits
- 400 g condensed milk
- 900 ml milk
- 2 package vanilla custard powder 74 g
- 1 tbsp potato flour
- 120 g subar
- 8 g vanilla sugar
- 120 g butter at a room temperature
Whipped Cream Layer
- 400 ml whipping cream 30 %
- 8 g vanilla sugar
- 2 package whipp cream stabilizer
- 50 g milk chocolate grated
- Pour 300 ml milk into a bowl. Add in pudding then stir to combine. After that, fold in flour then stir again until smooth consistency. Set aside.
- Pour the rest of the milk into sauce pan. Fold in sugar and vanilla sugar, then stir to combine. Bring to a boil on a medium heat, pour pudding mixture then reduce the heat to a low. Stir constantly until mixture thickens. Take off the heat and cover with aluminum foil immediately. Set aside for about 2-3 hours to cool completely.
- Meanwhile place condensed milk into a medium pot then fill it with water. Ensure the can is completely covered with water at all time during cooking. Cook for 2-3 hour then remove from the water and allow to cool.
- In a big bowl cream soft butter. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the pudding mixture.
- Line 24 x 27 cm baking pan with baking paper. Layer biscuits along the bottom of the pan. Once condensed milk cool spread evenly over biscuit base.
- Layer biscuits over caramel cream, then spread pudding cream over them. Make another layer biscuits.
- Next, in a mixing bowl, whipp up chilled whipping cream with vanilla sugar until stiff peaks form. Add in whipp cream stabilizer and whip again just until well combined.
- Top cake with the whipped cream and sprinkle with some grated milk chocolate.
- Make sure that the can is completely coverd in water while cooking condensed milk.
- To keep water from evaporating cover pot with lid.
- Do not open can while it’s still hot, beacause of the pressuire inside it may split out.