Cream Caramel Biscuit Cake

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	8 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

500 g biscuit (s) (Lotus biscuits)
500 ml whipped cream
1 pack cream stabilizer
1 packet vanilla sugar

Instructions

Line the bottom of a baking pan with lotus biscuits.
Whip the cream with the cream stiffener and vanilla sugar until stiff and spread over the biscuits.
Create another layer of biscuits, cream layer, biscuit layer, cream layer and finally sprinkle these with crumbled biscuits. (Use a rolling pin to crumble the biscuits either in a blender or in a plastic bag.)
Cover and chill, ideally leave to rest overnight.
This cream biscuit cake is similar to the traditional Russian honey cake, but it is much easier and faster to prepare because it is not baked. You can buy lotus biscuits in every supermarket.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.