Biscuit Cake with Whipped Cream and Cream Cheese
A no-bake biscuit torte layered with a whipped cream and cream cheese filling, cocoa biscuit crumbs, raisins and melted chocolate, chilled overnight.
⏱️ Prep: 30 min
Ingredients
| 1 large pack | plain biscuits | |
| 1 pack | Vihren cocoa biscuits | |
| 1 tbsp | 15 ml | cocoa |
| 250 ml | liquid sweet cream | |
| около 500 g | cream cheese | |
| 1 cup | 240 ml | sugar |
| 1 cup | 240 ml | fresh milk |
| 100-200 g | melted liquid chocolate | |
| 100 g | raisins |
Instructions
- Soak the raisins in advance in fresh milk for a few hours. Whip the cream to fluffy peaks. In another bowl beat the cream cheese with 100-200 ml fresh milk and the sugar. Once it is homogeneous, carefully fold it into the whipped cream together with the pre-soaked and melted gelatine.
- Crush about 1/2 pack of Vihren biscuits into crumbs and mix them with the cocoa. Melt the liquid chocolate with a little warm water so it liquefies more easily.
- In a suitable tray or bowl start layering the cake. First sprinkle the bottom with a little cocoa.
- Add some of the white cream, then a layer of biscuits dipped in fresh milk, scatter raisins, drizzle with a few spoons of liquid chocolate and distribute some of the cocoa biscuit crumbs.
- The products follow in the same order and so on until they run out. Finish the top with a layer of white cream and sprinkle with the cocoa biscuit crumbs.
- Leave the cake to rest for 1 night or 12 hours in the refrigerator.