Lean Biscuit Cake


A very simple, yet delicious cake that attracts you at first sight. Ideal for your lent period when you need a dessert that will go great with your fast.



  • 500 g lean biscuits


For the yellow cream:

  • 300 ml water
  • 3 tablespoons rice milk in powder
  • 1 vanilla pudding
  • 6 tablespoons sugar
  • zest of one orange


For the dark cream:

  • 300 ml water
  • 3 tablespoons rice milk in powder
  • 1 hazelnut or chocolate pudding
  • 6 tablespoons sugar
  • 1 tablespoon chocolate crumbs


  1. Put water (200 ml) along with rice milk in powder to start boil.
  2. Mix pudding with water (100 ml) and sugar, and pour into boiling milk. Stir to thickening and then add zest of orange.
  3. Prepare black cream the same way, except we add chocolate crumbs or grate a little chocolate in.
  4. Interchangeably put creams on biscuits while warm. Row biscuits, row filling.
  5. Decorate as desired.



The cream is actually a classic preparation of the pudding with some additions and less water to come out thicker. Prepare cake at night so the biscuits will soften till the next day, tastes will connect and cake can be cut nicely. Biscuits are not melted in milk because the creams are very lean and biscuits will receive moisture from the cream and will soften. Calculate yourself in what form and in how many rows you’ll make this delicious cake.


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