Biscuit cake

Ingredients

• 4 packetslow-sugar, unfilled biscuits (such as Mckay wine biscuits)
• 600 gmanjar or dulce de leche
• 125 ml (½ cup)milk
• to taste, optionaldesiccated coconut and chocolate coating, for decorating

Instructions

1. 1

   Line the tin

   Choose a small rectangular or square tin and line it with baking paper to make the cake easier to remove.

2. 2

   Dip the biscuits

   Make a base layer of biscuits, briefly passing each one through the milk as you build the cake. Give them only a light dip rather than soaking them.

3. 3

   Layer the cake

   Alternate layers of biscuits and manjar until the ingredients are used, finishing with manjar over the top.

4. 4

   Fill any gaps

   Fit broken biscuits into gaps as needed; the finished surface will be covered with manjar.

5. 5

   Chill the cake

   Refrigerate the cake for at least 2 hours.

6. 6

   Decorate and serve

   Unmould the cake, then cover it with manjar if desired. Decorate the sides with crushed biscuits or desiccated coconut, and drizzle melted chocolate coating over the top if you like.

What is Chilean biscuit cake?

This no-bake cake is made by stacking biscuits with manjar, the thick caramelised milk spread also known as dulce de leche. Layered biscuit desserts are familiar across Latin America, with variations in biscuits, fillings and decoration.

Here, a quick dip in milk softens the biscuits while the manjar holds the layers together. A short chill gives the cake time to firm up for slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 8g protein, 102g carbs, 18g fat.

The biscuits provide most of the carbohydrates, while the manjar contributes much of the sugar and fat; the milk adds a small amount of protein. Serve a slice with fresh fruit, or keep the accompanying portion modest if you are serving it after a full meal.

Choosing the biscuits and manjar

Biscuits: Use plain, unfilled biscuits that can be layered neatly. The recipe suggests low-sugar biscuits or Chilean wine biscuits; either provides a simple contrast to the sweet filling.

Manjar: Choose a thick, spreadable dulce de leche so it stays between the layers rather than running out. If it is very firm, stir it briefly to make spreading easier.

Dip, do not soak

Milk: Pass each biscuit lightly through the milk as you assemble the cake. A brief dip softens it without making it fragile or wet.

Timing: The recipe does not specify an exact dipping time, so work quickly and move each biscuit straight into the tin. If a biscuit breaks, fit the pieces into the layer; the filling and top coating help hold the cake together.

Build even layers

Base: Arrange the first biscuits to cover the bottom of the lined tin, breaking a few to fill awkward gaps. Spread manjar across the layer before adding the next biscuits.

Finish: Continue alternating biscuits and manjar, and make sure the top is covered with manjar. This gives the cake a neat finish and provides a surface for the optional decorations.

Chill until sliceable

The cake needs at least 2 hours in the refrigerator before unmoulding. The chill helps the layers settle and makes it easier to cut clean portions.

Keep it in the lined tin while it chills. Lift it out using the baking paper, then add any extra manjar, biscuit crumbs, coconut or melted chocolate.

Decorating and serving

Coconut: Scatter desiccated coconut over the sides or top for a simple finish. Crushed biscuits can also be pressed onto the sides.

Chocolate: Melt chocolate coating and drizzle it over the cake if desired. Serve chilled, on its own or with fresh fruit to add a fresh contrast.

Recipe notes & tips

• Line the tin with enough baking paper to lift the chilled cake out easily.
• Keep the milk in a shallow dish so you can dip the biscuits briefly.
• Spread the manjar carefully to avoid shifting the biscuit layers.
• Use broken biscuit pieces to fill gaps rather than leaving holes between layers.
• Chill for at least 2 hours before trying to unmould or slice the cake.
• Add the optional decorations after unmoulding for a tidier finish.

Variations

• Coconut finish: Press desiccated coconut onto the sides or scatter it over the top.
• Chocolate drizzle: Melt chocolate coating and drizzle it over the chilled cake.
• Biscuit crumb sides: Crush a few biscuits and use the crumbs to coat the sides.
• Extra manjar: Spread a further layer of manjar over the cake after unmoulding.
• Fruit accompaniment: Serve each slice with fresh fruit for a bright contrast.

Common mistakes to avoid

• Soaking the biscuits: They can turn fragile and soggy; give each one only a quick pass through the milk.
• Using runny manjar: It may slip between the layers; choose a thick, spreadable dulce de leche.
• Leaving gaps: The cake may be uneven; fit broken biscuit pieces into open spaces.
• Unmoulding too soon: The layers may not hold together; chill for at least 2 hours first.
• Overloading the decoration: A heavy topping can obscure the layers; add coconut, crumbs or chocolate sparingly.

How to store

Cover and refrigerate the cake, and aim to eat it within 3 days. Keep it chilled until serving; do not reheat.

Frequently asked questions