No Bake Biscuit Cake (Biscuit Tray Bake)
Quick and easy no bake biscuit cake with Oreo cookies and chocolate biscuits. Made with silky smooth pastry cream that tastes just like Oreos and layers of biscuits. So delicious and you don't need to use an oven!
Ingredients
- 32 plain biscuits*
- 16 chocolate covered biscuits*
- 10 Oreo cookies
Vanilla pastry cream
- 1 L milk
- 70 g corn starch *
- 120 g sugar
- 6 egg yolks, large
- 100 g butter
- 2 tablespoon vanilla bean paste
Instructions
- First, you will need to make the vanilla pastry cream. This can be made in advance by 2-3 days, find the full step by step instructions here. You will need 2 x the quantities indicated in this recipe. The pastry cream needs to hold a firm shape, so we are adding extra corn starch to do this.
- Separate the Oreo cookie shells and scrape off the cream in the middle. Place them in two separate bowls, then crush the Oreo shells in a food processor until you get a fine powder. Alternatively, place the cookie shells in a ziplock bag and use a rolling pin to crush them into a powder.
- Divide the vanilla pastry cream into two batches. Add the Oreo vanilla filling into the first batch and mix well to combine. Add the Oreo cookie shell powder into the second half, using a hand mixer to incorporate it well.
- Place a layer of plain biscuits in a 25 cm (10 inch) rectangular baking tray. Make sure they cover the entire bottom surface of the tray. Add the chocolate Oreo pastry cream on top, smoothing it out with a spatula.
- Place another layer of plain biscuits on top of the cream, again ensuring they cover the entire surface. Add the vanilla pastry cream with Oreo filling on top, smoothing it out with a spatula.
- Lastly, add the rectangular chocolate biscuits on top, covering the entire surface. Place the cake in the fridge to chill for at least 2-3 hours, or preferably overnight. Serve cold.
Notes
- For the pastry cream I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- For the plain biscuits, use rectangular shaped ones. You can use graham crackers, petit beurre or plain Leibniz biscuits. See the post for more details.
- For the chocolate covered biscuits you can use the following or similar: Milka, Petit Ecolier or Leibniz Chocolate. See the post for more details.
- The corn starch can be replaced with flour, just double the quantity (70g corn starch = 140 g flour).
Nutrition
Calories: 424kcal
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