No-Bake Vanilla Cake

Byzitouni

Ingredients

For the Crust:

  • 250g butter cookies (shortbread style)
  • 60g butter, melted
  • 1 tbsp powdered sugar
  • 250ml milk

For the Vanilla Cream:

  • 2 packets vanilla pudding powder
  • 550ml milk
  • 3 tbsp powdered sugar
  • 220ml heavy cream (whipped)

For the Topping:

  • 220ml heavy cream
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • 2 tbsp powdered sugar
  • Cocoa powder or chocolate shavings (for garnish)

Preparation

  1. Prepare the Pudding: First, dissolve the sugar in 550ml of milk and prepare the vanilla pudding according to the package instructions. Set it aside to cool completely. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cooled pudding. Mix until smooth.
  2. Make the Base: Finely crush the butter cookies. Mix them with the powdered sugar and melted butter. Gradually add the milk while stirring constantly until combined. Line a springform pan (28 cm diameter) with parchment paper and spread the cookie mixture evenly across the bottom to create the crust.
  3. Layer the Cream: Spread the prepared vanilla cream (from step 1) evenly over the cookie base.
  4. Whip the Topping: In a bowl, whip the remaining heavy cream with the vanilla sugar and powdered sugar until stiff. Spread this final layer over the vanilla cream.
  5. Garnish and Chill: Once all layers are evenly spread, sprinkle the top with cocoa powder or chocolate shavings. Place the cake in the refrigerator for at least 3–4 hours (preferably overnight).

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