Tuesday, 30 May 2017

No bake cracker cream cake


Another super easy no bake cake - it's sweet and delicate like a cloud, but not too sweet thanks to salted crackers. Preparation is quite quick and easy, but waiting for it to chill might be vexing. Even if you are tempted to try it earlier - this cake has to be chilled overnight or you won't be able to cut a piece without making a mess. Even though definitely worth trying :-)

Ingredients for 20x20cm pan:
2 packs of salted crackers (I used Tuc)
50g dark chocolate
For caramel filling:
1 tin of Carnation caramel
125g unsalted butter (room temperature)
For custard filling:
500ml full fat milk
2 heaped tablespoons plain flour
2 heaped tablespoons cornflour
1/2 cup sugar
1 teaspoon vanilla extract
125g unsalted butter (room temperature)
 For cream filling:
300ml whipping cream (or double cream)
2 tablespoons sugar

Start with preparing custard, as this needs to cool: Put half of the milk in a pan and heat up slowly. In the meantime put both flours, sugar and vanilla extract in a bowl, pour a bit remaining milk. Mix it to a paste, making sure there's no lumps and gradually adding rest of the milk. Pour everything in a pan with other part of milk and slowly bring to the boil, stirring continuously. When it's thickened, take it off and let it cool. Mix in butter. Mix caramel with butter to make another filling. Line a tin with parchment. On the bottom put a layer of crackers, cover it with caramel filling. Cover it with another layer of crackers, then custard filling and follow with crackers again. Whip cream with sugar until it holds shape. Spread it on top of the cake and sprinkle with grated chocolate. Chill overnight.
Enjoy :-)

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