White chocolate biscuit cake
This no-bake white chocolate biscuit cake is an indulgent dessert featuring crushed malted milk biscuits, puffed wheat cereal, and a rich blend of melted milk and white chocolates with double cream and mascarpone. It's pressed into a tin and chilled to create a dense, chewy, and creamy confection, perfect for sharing.
Equipment
- 1 Large Mixing Bowl
- 1 Medium Saucepan (for bain-marie)
- 1 Rubber Spatula
- 1 20cm/8-inch square cake tin (or similar springform tin)
- 1 Rolling Pin
Ingredients
Main
- 200 g malted milk biscuits
- 200 g milk chocolate chopped
- 200 g white chocolate chopped
- 350 ml double cream
- 250 ml mascarpone
- 500 g puffed wheat cereal
Instructions
- Lightly grease and line a 20cm/8-inch square cake tin with parchment paper, ensuring an overhang on all sides for easy removal.
- Place the malted milk biscuits in a large zip-top bag and use a rolling pin to crush them into varying chunky pieces; avoid turning them into fine crumbs.
- Gently melt the milk chocolate and white chocolate separately in heatproof bowls set over simmering water (bain-marie) or in short bursts in the microwave, stirring until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the double cream and mascarpone. Gently mix until just combined and thickened to a spreadable consistency, being careful not to over-whip.
- Fold the slightly cooled melted milk chocolate into the cream and mascarpone mixture until well incorporated.
- Add the crushed malted milk biscuits and the puffed wheat cereal to the chocolate-cream mixture. Fold gently until all ingredients are evenly coated.
- Transfer the mixture into the prepared cake tin, pressing it down firmly and evenly with the back of a spoon or a spatula to ensure a compact cake.
- Cover the cake tin with cling film and refrigerate for a minimum of 4-6 hours, or preferably overnight, until completely set.
- Once set, use the parchment paper overhang to carefully lift the cake from the tin. Slice into desired portions using a hot, sharp knife for clean cuts.
- Serve chilled. Optionally, decorate with a dusting of cocoa powder or a drizzle of extra melted white chocolate.
Notes
When melting the white chocolate, use a very gentle heat to prevent it from seizing or burning, as it's more delicate than milk chocolate. For best results, use a high-quality chocolate as it significantly impacts the final flavor. Ensure the cake is thoroughly chilled, ideally overnight, to achieve a firm set that allows for clean slicing. For added complexity, consider folding in some chopped dried cranberries or candied orange peel. To ease removal, lightly grease and fully line the cake tin with parchment paper, leaving an overhang on all sides.