When my Egyptian friend served us this creamy and very rich dessert, she served it in a glass casserole dish. When I asked her if it had a name, she just shrugged and said no. Curious, I spooned a scoop on my plate. To be honest, the blob on my plate didn’t look too appetizing. It was creamy white with light brown lines making haphazard patterns.
As soon as it hit my taste buds, my senses went wild with ecstasy. Okay, maybe that’s taking it too far, but it tasted rather like very creamy ice cream. It was chilled. The texture was akin to a moist, fluffy cake. I started with a scoop, but I found myself getting second, third and maybe fourth helpings of it. I couldn’t believe something so uncontoured, unrefined, and with no name, could taste so good.
I asked her how she made it. She showed me the two main ingredients: the tea biscuit (ULKER) and the Nestle table cream.
I took her instructions and modified it to produce something that is somewhat pleasing to look at. I was excited at the thought. However, that table cream is not too cheap around here, so we limited the frequency of making this chilled dessert with no name. Of course once I set to work, I set the kids to work too.
“We need to name this, kids. What do you think we should call it?”
I don’t remember what transpired after that question, but eventually we ended up with Biscake, as it is basically made from biscuits, but tastes like cake.
I have to warn those who are taking this recipe though. I am not a skilled recipe-maker. I have tried jotting down the exact amount of ingredients needed, but they sometimes vary each time, so make sure you have extra ingredients just in case. I have had to send hubby to the store to get more cans of table cream in the midst of making the Biscake.
1 packet of the Ulker tea biscuits
3/4 cans of Nestle table cream
1-2 tablespoons sweetened condensed milk
a cake pan with removable bottom (springform pan), or any container
1. Pour all contents of table cream cans into a big bowl
2. Add in the sweetened condensed milk and stir till thoroughly combined
3. Dip each biscuit in the cream, making sure to have it thoroughly coated
4. Arrange biscuits in container/cake pan, creating your own design
5. Cover and chill overnight
6. When ready to serve, depending on what container it’s made in, it can be scooped out or presented as a cake (if using the cake pan with removable bottom
*I was into cake decorating. Well, I still am, except I don’t do it anymore due to complicated logistics. So when I was about to modify the recipe, my mind sought to make it such that I could utilize the arrangements of the biscuits to create a design. I also figured that I could use my pans with removable bottom so I could serve it like a cake rather than serving it like ice cream or pudding. Just the thought of that would-be design sent shivers of excitement up my fingers.
So if you do use a pan with removable bottom, when you are about to take the ‘cake’ out, run a knife along the sides of the pan, and loosen the sides of the pan so the cake is left resting on the bottom of the pan. And voila! You have a beautiful masterpiece!