Name: Pink Biscuit Cake
Yield: Serves 6–8
Ingredients: handful of fresh berries (such as strawberries, raspberries and blackberries); 4 generous tablespoons cornflour (cornstarch); 1 litre (34 fl oz/4 cups) plant milk (I like oat milk); 2 x 120 g (4 oz) packets of plain tea biscuits (gluten-free, if you prefer); 2 tablespoons soft brown sugar; 200 ml (7 fl oz/scant 1 cup) whippable plant cream; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 1 jar of strawberry jam (about 340 g/12 oz); 220 g (8 oz) strawberries, de-stemmed and roughly chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is another nod to my childhood, but this time it is to my Bulgarian grandmother who used to make a type of biscuit cake with fluorescent-pink custard. I have selfishly recreated this recipe, which can be made in a beautiful glass vessel, oven dish, cake pan or individual glasses to show off each layer. It is a great make-ahead dessert as well.