Tested and favorite family recipe for homemade biscuit cream cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based and suitable for vegans.

sugar

🥗Healthier: honey

💰Cheaper: sweetener

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Crush biscuits into fine crumbs using a food processor or rolling pin.

Melt butter and combine with biscuit crumbs until fully mixed.

Press the biscuit mixture into the bottom of a cake pan to form a crust.

Whip heavy cream until soft peaks form, then gradually add sugar and vanilla extract.

In a separate bowl, dissolve gelatin in warm milk according to package instructions.

Fold the gelatin mixture into the whipped cream gently until combined.

Spread a layer of the cream mixture over the biscuit crust evenly.

Add a layer of fruit preserves on top of the cream.

Repeat layering with remaining biscuit crumbs and cream mixture until all ingredients are used.

Chill the cake in the refrigerator for at least 4 hours or until set.

Garnish with chocolate shavings and fresh fruit before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens