Ah, the fridge biscuit cake. It's a 'cake' that requires no baking; it's often a recipe that even beginners can feel comfortable tackling; and it's been an enduring hit for decades. Whether it's the Australian favourite, the chocolate ripple cake, the 'icebox' cakes popular in America and Canada, or rich versions such as Argentina's chocotorta, which adds dulce de leche to up the indulgence level, we love a good fridge biscuit cake. Biscuits are layered with some kind of cream mixture, then chilled for 6-12 hours, so that the cream softens the biscuits, creating an easily-sliced dessert.
We also embrace - with happily sticky or chocolate-coated fingers! - the ripple cake's even-easier cousin, the no-bake chocolate biscuit cake (looking at you, Malaysian batik cake and Italian chocolate salami), so we've included some of those here too, to aid your make-ahead biscuit 'cake' planning.
Try one of these variations next time you need an easy make-ahead dessert.
Donal Skehan says no-bake chocolate biscuit cake is the most requested dessert in his house. In this version, he adds Maltersers and mini marshmallows along with two different kinds of crushed biscuits to the chocolate cake, and tops the chilled cake with a rich chocolate glaze.
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Family Night In
episode • Donal's Family Food in Minutes • Cooking • 23m
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episode • Donal's Family Food in Minutes • Cooking • 23m
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"The thing I like about a lot of retro desserts is that they're usually super, super easy and this is no exception," says Adam Liaw, when he makes a twist on the classic choc ripple cake in season 3 of The Cook Up. "I did not grow up with these [chocolate ripple cakes] but somebody made one for me and it was delicious." Instead of just the chocolate biscuits used in the classic version, Liaw changes things up by using three kinds of biscuits: chocolate, butternut snaps and ginger nuts. "I'm calling this a triple ripple cake, but I almost want to call it a tiger ripple cake, 'cause it kinda looks a bit tiger-y," he says when he cuts into the finished version. Whatever you call it, it's a fun take on this retro favourite.
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Retro Desserts
episode • The Cook Up with Adam Liaw • Cooking • 24m
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episode • The Cook Up with Adam Liaw • Cooking • 24m
G
Chocotorta (Argentinian chocolate cake)
‘Chocotorta’ is a common birthday cake in Argentina. The name is a portmanteau of the Spanish words for chocolate and cake. In this recipe, chocolate biscuits are dipped in a cocoa-milk mixture and then layered with a cream cheese and dulce de leche mixture. Once set, the cake is topped with ganache and then chilled again before serving.
Keks torta (Bosnian no-bake biscuit cake)
There are layers of loveliness right here, in this recipe from SBS Food editor Farah Celjo. ! Made of layered coffee-soaked petit buerre biscuits and chocolate cream, this cake is perfect with a strong cup of tea or coffee.
The Canadian icebox (aka fridge) cake takes things to another level, flavouring some of the cream-and-cream-cheese mixture with strawberry (Mary Berg, who makes this in Mary Makes it Easy, says it reminds her of strawberry milk!) and some with vanilla. Along with the chocolate biscuits, that makes for a Neapolitan twist on the usual biscuit cake.
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Malaysian batik cake
Moving on to the no-bake biscuit cake that swaps cream for chocolate as the 'glue' that holds the bikkies together, we turn our eyes to Malaysia's batik cake, where butter, sugar, condensed milk and Milo come together along with broken-up Marie biscuits to create a dessert often served at special occasions. Find recipes and read more here and here.
Lithuanian tinginys
Sometimes dubbed 'the lazy dessert' because it's so easy to make, this Lithuanian recipe is very versatile. Make it in a loaf pan, like the icebox cakes above, or create individual servings using muffin tins or chocolate moulds. You can also opt for dark chocolate or white chocolate versions.
Chocolate salami (salame de cioccolato)
Variations on this rich rolled chocolate and biscuit log are made all over Italy, and now across the world. The dark chocolate version above can be made with an optional dash of amaretto, or try this recipe for a variation made with candied almonds, condensed milk, shortbread and glace cherries. This version adds salty little snack pretzels to the mix.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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