This recipe was a hit with my family. As everyone always tells me how delicious cakes I bake and how they like eating them, they asked me for the recipe this time as well. I shared the recipe with them and waiting now for them to make this cake.
Since my husband loves chocolate pudding, I sometimes make it for him, but this time I thought I would surprise him with something a bit more advanced than a simple pudding. I decided to combine his favourite chocolate pudding with butter biscuits and jam. The cake turned out to be very flavoursome, not too sweet and not to savoury, just right.
Ingredients for no-bake custard square cake.
- 300 g butter and cocoa biscuits
- 400 ml milk
- 40 g chocolate custard pudding powder
- 150 g icing sugar
- a jar of blackcurrant and chokeberry jam (220 g)
- 250 g unsalted butter
- grated chocolate for decorating the cake
How to make no-bake custard square cake.
Pour 350 ml of milk into a pot, add sugar and bring it to boil. In the meantime, dissolve the pudding powder in the remaining 50 ml of milk. When the milk on the hub begins boiling, pour in the pudding from the cup, reduce the heat to low and bring it to boil again while stirring constantly. From the moment the custard pudding starts boiling again, keep it on the heat for one minute.
Put the butter in a bowl and rub it until fluffy, then add the cold custard pudding in small batches. Rub until there are no lumps in the cream.
Folding the cake: it is advisable to line the baking tin with aluminium foil before placing the biscuits in it.
Put the first layer of the biscuits on the bottom of a tin, cover them with half of the jam on which place half of the custard cream. Put another layer of biscuits on it, then the remaining jam and the second part of the cream, which then cover with the remaining biscuits. Sprinkle the top of the cake with some grated chocolate.
Place the cake in the fridge for at least two hours to let the cream thicken.
Good to know when making no-bake custard cake.
As for the jam, I went for blackcurrant and chokeberry. Of course, you can replace it with blackcurrant, forest fruits or plum jam. It is important for the jam you use to have a sour taste. Sweet jams will make the cake overly sweet.
The cake tin I used was rectangular and measured 20 by 30 centimetres.
You can use any type of biscuits. However, I recommend that you cocoa-flavored ones. They go very well with the chocolate custard cream.
Do you like no-bake cakes? If so, try our recipe for No-bake lemon cake.