This dessert, a stunning Layered No-Bake Custard Slice, is a masterclass in texture and simplicity. It features a stack of crisp biscuits, velvety vanilla custard, and a glossy chocolate ganache. Often known in various regions as a “Eclair Cake” or “Biscuit Pudding,” this version is prized for its clean, defined layers and its melt-in-the-mouth consistency.
The Secret to the Perfect Slice
The “mystery” of this cake lies in the assembly. By layering hot custard over dry biscuits and letting the whole dish rest in the refrigerator, the biscuits absorb just enough moisture to become soft and cake-like, while still retaining enough structure to hold up the heavy layers above.
Ingredients You’ll Need
The Base and Layers:
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Rectangular Biscuits: 2–3 packets (such as Graham crackers, Marie biscuits, or Petit Beurre).
The Custard Filling:
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Milk: 1 liter (4 cups).
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Egg Yolks: 4 large.
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Sugar: ¾ cup.
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Cornstarch: ½ cup (for a firm, sliceable set).
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Vanilla Extract: 2 teaspoons.
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Butter: 2 tablespoons (for a silky finish).
The Chocolate Ganache:
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Semi-Sweet Chocolate: 1 cup, chopped.
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Heavy Cream: ½ cup.
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Topping: Dark chocolate shavings or cocoa powder.
Step-by-Step Instructions
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