Amazing Three Bite No-Bake Cake Recipe. This dessert is excellent and quite addictive! Handcrafted three-bit cake served on biscuits, with a delectable custard center, marshmallow whipped cream, and the world’s greatest bark center.

I suggest trying my Bounty cheesecake with marshmallow if you enjoy no-bake cakes and desserts inspired by popular bars and candies.

Main Ingredients

•  500 g petitki biscuits can of butterscotch
• fudge mass up to 500 g

Ingredients for crème brûlée

• 200 g stick of butter
• Two powdered sugar-free puddings Two times forty grams
• 500 ml or two glasses of milk

Ingredients for the cream mixture:

• 2 tablespoons sugar
• 400 milliliters of cream 30–36%
• Two tablespoons of sugar
• Add 2 level tablespoons of gelatin to 100 milliliters of boiling water.

Bit of Cake 3

Moreover: Three dark chocolate cubes to coat the dough and parchment paper to line the tin

How is custard cream made? 

I start by making the cream. The baked pudding must cool, and the butter must soften on its own. Follow the recipe’s instructions to prepare the custard mixture:

Using parchment paper, line a big rectangular baking pan. Select a mold that is no more than 25 by 38 cm. To ensure that the sheets of baking paper stick well, you can grease the sides very gently. Press the first layer of biscuits all the way to the bottom. You might be able to arrange them in a way that eliminates the need for trimming.

Cover the biscuits with all of the butterscotch mixture from the can. I start by adding it to a bowl and giving it a good swirl. It will then spread over the biscuits with ease. 

Slowly pour out the bark cream to prevent the biscuits from sticking to the spoon and floating out of it.

Place the second layer of biscuits on top of the butterscotch layer, followed by the chilled custard cream. For the third floor of biscuits, the cream.

How is the cream mixture made?

Dollop two level tablespoons of gelatin with a small amount of hot water. Stir everything together. Remix with a small amount of boiling water added. Then, only add enough boiling water to dissolve the gelatin, no more than that. After transferring the liquid to a different little container, let it cool for ten minutes.

Transfer the perfectly cooled cream to a tall serving dish. Start using a mixer to beat it. Initially, whisk it at a slower speed to avoid splattering around the kitchen. Increase the revs gradually. Add one spoonful of sugar at a time, mixing continuously, after one to two minutes. 

After the sugar has fully dissolved, whip the mixture until it becomes stiff. Use a narrow stream to add the gelatin. Use the lowest speed and mix continuously until the mixture is well blended. Alternatively, use a spoon to mix in the gelatin.

Cover the biscuits with the cream mixture right away. Add finely grated chocolate to the dough. Put the dough in the refrigerator to chill for at least ten hours.

Enjoy Your Food!