Biscuit Cake with Cream Cheese

"Cream cheese provides an unbelievable taste and texture to the cream of this magnificent biscuit cake. But don`t take our word for it, you can convince yourself of the fact "
Preparation30 min.
Тotal30 min.
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  • biscuits - 1 packet, plain
  • biscuits - 1 packet, cocoa
  • cocoa - 1 tbsp
  • cream - 1 cup (250 ml) liquid, sweet
  • cream cheese - 2 cups (500 g)
  • sugar - 1 cup
  • milk - 1 cup
  • chocolate spread - 4/5 cup (200 g) melted
  • raisins - 2/5 cup (100 g)


Soak the raisins in advance in the milk for several hours. Beat the cream to fluffy snow. In a separate bowl, beat the cream cheese with 4/5 cup (200 ml) of milk and the sugar. Once homogenized, stir gently with the cream and pre-soaked and melted gelatin.

Crumble about 1/2 pack of biscuits into crumbs and mix them with the cocoa. Melt the chocolate spread with a little warm water to make it liquefy easier.

Begin to assemble the cake in a suitable form or bowl. First, sprinkle the bottom with a little cocoa. Pour some white cream, then arrange a layer of biscuits dipped in milk, sprinkle with raisins, pour on a few tablespoons of melted chocolate spread and distribute the cocoa biscuit crumbs.

Keep arranging the products in the same order until you run out. Finish off with a layer of white cream and sprinkle with the cocoa biscuit crumbs. Put the cake to sit overnight or for 12 hours in the refrigerator.


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