This Chai Biscuit Cake is a simple no bake dessert with only three ingedients. It’s bursting with delicious flavours of chai spiced honey and cool whipped cream.
Short on flour or eggs? Maybe you don’t enjoy baking or perhaps you find it a bit intimidating (PS I can also help you bake a delicious cake!). In the summer sometimes it’s way too hot to turn on the oven to bake a cake. Whatever the reason, life’s little celebrations still deserve something special. Instead of buying a cake, construct a No Bake Biscuit Cake!
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What is a Biscuit Cake?
There are a few kinds of biscuit cake floating around on the internet. They are a classic dessert, around since the dawn of time. In general, a biscuit cake is a no bake tea cake made using biscuits and some sort of ‘batter’ that holds them together. The entire cake is constructed, rather than baked into existence. The cake is completed with a variety of attractive outer decorative layers such as chocolate glaze or whipped cream.
Varieties of Biscuit Cake
Biscuit cakes are made around the world! In the UK, chocolate biscuit cakes are prepared by combining melted chocolate and crumbled biscuits into a terrine. Other ingredients such as condensed milk, golden syrup, raw eggs, nuts, glacé cherries, marshmallows, or dried fruit can also be added. Once the terrine has set, the outer layer is coated with a chocolate glaze.
Other varieties use pudding (Jewish Biscuit Cakes) or whipping cream (American or Australian Icebox Cakes) as a batter. Even an Italian Tiramisu could be considered a biscuit cake!
Where Did the Biscuit Cake Come From?
The simple no bake cake is came from much more extravagant English desserts; the Charlotte or Trifle. However, it’s much easier to prepare and uses fewer ingredients.
In the 1930’s, the invention of the icebox (refrigerator) in North America led to the popularity of easy no bake desserts such as icebox cakes and jello.
How to Make a Biscuit Cake
Now for the fun part! To make this cake is as easy as 1-2-3. Step one: Whip up the cream (add the chai honey once the cream has started to thicken) Step two: Slather biscuits with whipped cream and set them up in an alternating pattern (the pattern is up to you!). Cover the cake with a layer of whipped cream. Step Three: Wait overnight for the whipping cream to soften the biscuits.
The easiest shape to master is the classic log shape. If you are feeling crafty, try for a more intricate shape such as a round (it’s a log that is just curved into a circle!) or a stack, like this No Bake Chocolate Biscuit Cake.
How to Flavour an Icebox Cake
For this cake, I flavoured the cream with a locally made chai spiced honey. You can use regular honey or add alcohol to the whipped cream to personalize your cake. Folding nuts into the whipped cream would also be a tasty way to add extra oomph to the cake.
Let’s talk biscuits. This recipe uses Anna’s Ginger Thins from IKEA but you can use any flavour you like. The trick is to find a thin biscuit so that the moisture from the whipping cream softens it overnight. However, be aware that the biscuits are also quite brittle. Always buy an extra box to cover any breakage or losses due to snacking!
How to Store Chai Biscuit Cake
Once assembled, store the cake in cake tin or on a plate in the fridge covered with a large upside down bowl. Take note of the best before date on the whipping cream. If it’s not expiring soon, you can keep the cake in the fridge for up to 4 days.
- 3 cups whipping cream
- 5 tbsp chai infused honey
- 2 5.25 oz packages Annas ginger Swedish thins (IKEA)
- Pour the cold whipping cream into a chilled stand mixer bowl and whip until the cream just starts to thicken.
- Add chai honey by the tablespoon and incorporate into cream, scraping down sides of the bowl as needed.
- Whip until stiff peaks form.
- To assemble, spread a small circle of whipped chai cream on a serving plate or cake stand. Place one ginger biscuit in the middle.
- Working outward, add more biscuits in a circle around the first biscuit. This is the base.
- Take two biscuits and sandwich them together slightly with 2 tbsp chai whipped cream in a way that one two sides of the biscuits are closer than the other two sides (like a triangle).
- Add another one or two biscuits in this way, then place them on top of the plated base biscuits with the close edges closer to the lone middle plated biscuit.
- Repeat, until all the biscuits have been arranged in a circle around that middle plated biscuit (if you have biscuits left over, they can be used as a crumbled cake topping).
- Place remaining chai whipped cream in a pastry bag or ziploc baggie with the corner cut out. Pipe the chai cream into the remaining air spaces, then over top and sides of the biscuits.
- Smooth out the whipped cream and refrigerate cake overnight.
- Decorate with ginger biscuit crumbs or as desired.
Amount Per Serving: Calories: 332Total Fat: 32gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 28mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.