Biscuit Cake with Crème Brulee

"This unbelievably tasty and light fruit biscuit cake is our surprise for the day."
Preparation30 min.
Cooking30 min.
Тotal60 min.
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  • biscuits - 2 - 3 large regular packages (mix brown and white) + 1 packet round cookies for decoration
  • fruits - 10 oz (300 g) chopped, by choice
  • milk - for dipping the biscuits
  • vanilla - 1 ampule
  • for the crème brulee mixture
  • confectionery cream - 3 cups (650 ml) liquid
  • milk - 1 2/3 cups (400 ml)
  • crème brulee - 4/5 cup (190 g) instant
  • eggs - 1 egg yolk
  • liqueur - 1 tablespoon

How to cook

Boil the milk and cream and mix the instant crème Brule into them, as described on the package directions. Dip each biscuit slightly in the milk, to which you've added the vanilla.

Arrange a layer of biscuits and then top them with cream. Keep arranging in this order until you run out of ingredients. For the very top, beat some of the cream with 1 egg yolk with a little alcohol (say 1 tablespoon martini or liquor).

Top with sliced fruit, according to your taste and preferences. Along the circumference of the cake, arrange the halved round biscuits. Optionally, sprinkle with grated white or dark chocolate, arrange fruits from a jar of jam too - the choice is yours.



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