Pink Biscuit Cake

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

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.

Ingredients

Cake
Vegan

Ingredients

Method