Biscuit cake

Recipe by
Total Time:
2.75 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 5 to 7 small packets - biscuits
  • 2 tsp - unsalted butter
  • 2 tbsp - chocolate powder
  • 1 tsp - unsweetened cocoa powder
  • 1.5 tsp - instant coffee powder (optional)
  • 2 tbsp - cornstarch
  • 2 tbsp - sugar
  • 3 cups - milk
  • 1/4 cup - chopped walnuts

How to Make Biscuit cake

  • Mix the corn starch with 1/2 cup of milk.
  • In a heavy-bottomed pan on low flame, add the remaining 2 cups of milk.
  • Add in the chocolate powder, cocoa powder, sugar and butter.
  • Bring the milk to a boil.
  • Add in instant coffee powder and mix it well.
  • Add in the diluted corn starch.
  • Stir constantly and once the mixture starts thickening, take it off the flame.
  • Keep stirring to make sure it is smooth with no major lumps.
  • Use a whisk or a hand blender if needed.
  • Set it aside and allow it to cool down to room temperature.
  • Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.
  • Take the biscuit and give it a quick dip in the milk and start layering on the platter.
  • Lay out the first layer of biscuit and then spread some syrup/sauce over it.
  • Alternate with a layer of biscuits and sauce till you reach a desired height.
  • Cover the top most layer with the balance of the syrup and some on the sides.
  • Sprinkle it with chopped walnuts and let it cool in the refrigerator for 2 hours.
  • Slice it like you would for a cake and serve.