Easy NoBake Vanilla Cream Cake Recipe No Oven Needed

Instructions:

1. Phase 1: The Base. Line the base of a 9-inch (23cm) springform pan with parchment paper. Crush the biscuits finely and combine evenly with melted butter.
2. Press the biscuit mixture firmly and evenly into the base of the prepared pan. Chill the base for at least 30 minutes.
3. Phase 2: The Vanilla Pastry Cream. Gently warm the milk and vanilla in a saucepan until just simmering. Remove from heat.
4. In a separate bowl, whisk egg yolks, sugar, and cornflour together until pale and smooth.
5. Temper the yolks by slowly whisking about half of the hot milk mixture into the yolk mixture to warm them gently.
6. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and boils gently for 1–2 minutes.
7. Remove from heat, transfer to a clean bowl, press plastic wrap directly onto the surface, and chill completely (at least 2 hours).
8. Phase 3: Assembly & Finishing. Whip the cold heavy cream with sifted icing sugar until medium-stiff peaks form.
9. Whisk the completely chilled pastry cream briefly to smooth it out. Gently fold about one-third of the whipped cream into the pastry cream to lighten it, then fold in the remaining whipped cream until just combined.
10. Take the chilled biscuit base. Place a layer of whole or broken biscuits on top of the base.
11. Spread half the vanilla cream mixture evenly over the first biscuit layer. Top with a second layer of biscuits, then spread the remaining cream mixture over the top, smoothing the surface.
12. Decorate the top with crushed biscuits or fresh berries. Chill the assembled cake for a minimum of 4 hours, preferably overnight, to set firmly before slicing.