No-Bake Biscoff and Yogurt Custard Cake
From the MolalaCook kitchen · 烘焙手記
No-Bake Biscoff and Yogurt Custard Cake
免焗焦糖餅乳酪吉士蛋糕
Make a six-inch cake with a Biscoff crumb shell and a cooked milk-and-yogurt custard.
▶ Watch the recipe
Before you begin
Whipped butter gives the filling enough body to cut after an overnight chill. Chill the cooked custard fully before beating it with the butter so the butter keeps its structure.
Method 做法
Make the Biscoff shell
Line the base of a 6-inch ring or tin. Crush the biscuits and combine with melted butter. Press a portion firmly over the base and up the edges. Reserve crumbs for the top.
See this stage at 0:51 →
Cook and chill the custard
Sift the flour into a pan and whisk with the sugar and egg. Add the milk and yogurt. Cook on low, stirring continuously until the mixture thickens into a smooth custard. Cover the surface directly, cool in an ice bath and refrigerate for one hour.
See this stage at 2:28 →
Whip the filling
Beat the softened butter and icing sugar until pale. Whisk the cold custard briefly until smooth, then beat it gradually into the butter. Scrape the bowl as you go to keep the filling uniform.
Assemble and set
Spoon the filling into the crumb shell and smooth the surface. Cover with the reserved biscuit crumbs and refrigerate overnight. Remove the ring and slice cold.
See this stage at 4:05 →
Watch & bake along
No-Bake Biscoff and Yogurt Custard Cake
✦How do I make the crumb crust hold together?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan · 15 cm / No. 3512
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
