No Bake Nescafe Cake
Impress your loved ones with this nostalgic No Bake Nescafe Cake, packed with layers and layers of indulgence.
Servings: 10
Equipment
- Baking Dish 13x10 deep rectangular dish
Ingredients
- 32 ounces heavy whipping cream or 2 (16oz) tubs of cool whip
- 3 sleeves tea biscuit packets I use Ulker Brand
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 5 tablespoons Nescafe instant coffee
- 1½ cups hot water
- cocoa powder garnish
Instructions
- In a wide shallow bowl mix the instant Nescafe coffee and hot water, set aside.In another bowl or stand mixer add the cold heavy whipping cream, vanilla extract and mix on medium high continuously until a stiff peak forms. You can opt to use 2 (16 oz.) cool whip tubs.
- Drizzle in the sweetened condensed milk to the whipped cream and gently fold in. Add more or less of the condensed milk based on desired sweetness.
- In a 13x10 baking dish begin layering. Quickly dip your biscuits in the Nescafe mix and lay flat in the baking dish to form your first layer of biscuits. Then, add the whipped cream, cocoa powder then layer again with quickly soaked tea biscuits.
- Continue layering with the cream then cocoa powder until you have about 3-4 layers. The top layer should be cream.
- .Decorate the top layer by dusting cocoa powder (I used a small metal sifter) and your favorite berries. Chill in the fridge for at least 6 hours or over night.
Notes
Tip 1: You can add crushed pistachios to the cake layers or to the top of the cake for a Middle Eastern touch. The crushed pistachios will also give the cake a lovely color.
Tip 2: You can top the cake with desiccated coconut for an added crunch and coconut flavor.
Tip 3: You can change the ratio of biscuits to cream; if you prefer the taste and texture of biscuits, alternate with a double biscuit layer.
Tip 4: You don't have to use Nescafe; any other brand will suffice.
Tip 5: If you soak the biscuits in coffee too long, they will fall apart while you're assembling them. Just a quick dip in the coffee mixture, then layer them.
Tip 6: Chilling this cake in the fridge will give it a wonderful set texture and the coffee flavor will really permeate the biscuits.
Nutrition
Calories: 320kcal | Carbohydrates: 5g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 27mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1334IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg