No-Bake Biscuit Cake

Method

1. 01

   Step 1: Cook the custard

   In a saucepan, whisk the eggs with the sugar, flour and cornstarch, then gradually whisk in 200 ml cold milk until smooth. Heat the remaining milk until almost boiling and pour it into the egg mixture in a thin stream, whisking all the time. Return to medium-low heat and whisk constantly until the custard thickens and starts to bubble, then cook for 1 minute more.

2. 02

   Step 2: Cool the custard

   Take off the heat, stir in the vanilla, scrape into a bowl and press cling film onto the surface so no skin forms. Cool to room temperature, about an hour.

3. 03

   Step 3: Beat in the butter

   Beat the soft butter for 2 minutes until fluffy, then add the cooled custard a spoonful at a time, beating constantly. You will get a thick, silky cream; the butter and custard must be the same temperature or the cream may split.

4. 04

   Step 4: Lay the first layer

   Line a flat tray or dish of about 20 × 25 cm (8 × 10 in) with cling film. Set aside 2–3 biscuits for the topping, then dip the rest one at a time in the milk for just a second and lay them in a tight layer. Spread with cream.

5. 05

   Step 5: Build the cake

   Repeat the layers until the biscuits run out — you should get 4–5 layers. Cover the top and sides generously with the remaining cream.

6. 06

   Step 6: Add the crumb topping

   Crush the reserved biscuits, mix with the grated chocolate and scatter over the top.

7. 07

   Step 7: Chill the cake

   Refrigerate for at least 6 hours, ideally overnight, so the biscuits soften and the cake slices neatly.