What else could you ask for:
It’s not heavily sweet (which I like). It’s not heavy (which I like too). It’s so light it “evaporates” in your mouth (which I like). You’d ask for more (which you’ll like) but it wont last long (which no one likes).
It’s a favorite in my household and when we have guests and I don’t want to cook (which rarely happens but it happens), this is the one cake I choose to make. A cake that can also make a loud crowd turn silent.
One word: SUPER. EASY. (ok two words).
This pretty cake has Kahlua liquor which is a mexican coffee/rum drink. Delicious. I use it in many recipes. You can have it here pure (which I prefer) or mixed with milk for the dip, as I did in this recipe.
2 pkg plain tea biscuits of your choice –
I use Kedem Tea biscuits, plain 4.2 ounce pkg (pack of 24) simply because it’s light and less sweet than any other tea biscuits I know.
2 half pint heavy whipping cream (one for each cream)
1 large instant vanilla pudding
1 pkg vanilla sugar
half cup of milk
half cup of kahlua liquor
Make two creams: for the vanilla – follow package instructions of instant vanilla pudding BUT – substitute only one cup of milk for half pint of heavy whipping cream. refrigerate.
For the white cream: one half pint heavy whipping cream in a mixing bowl and add the vanilla sugar. Whip to a consistency of a sour cream. set aside with the vanilla cream.
In a medium bowl pour the liquor and the milk and mix. Dip the biscuits in the liquid for a few seconds, I dip 4-5 at a time, and arrange them nicely in a glass baking pan, covering the bottom (about 6×9 in size or a round deep legged glass fruit bowl. see image). The idea is to create layers. First layer – cover bottom of a glass pan with biscuits. Second layer – vanilla cream (about half-inch thick). Third layer – white cream. Then – start over: biscuits/vanilla cream/white cream. I got six layers. The last layer was topped with hand crumbled tea biscuits.
Refrigerate for at least 3 hours.
Eat. bon apetite.