The cream cheese tea biscuit cake is a creamy and appetizing cake to savor anytime of the year. This small dessert cake has a balance of softness and a bit of crunch, with a blend of creamy, delicious flavors.
The cream cheese biscuit cake is a multi-layered cake made
with tea biscuits and cream cheese. Cream cheese and tea biscuits are the essential ingredients for this cake. Many supermarkets and online retailers have tea biscuits for purchase. Any type of rectangle-shaped tea biscuit would work for this recipe.
Ingredients Details
Cream cheese: Philadelphia cream cheese or any other brand
of cream cheese Butter: salted butter Milk: heavy cream and whole milk; alternative half and half Sugar: powdered sugar; alternative granulated sugar Extract: vanilla extract Cookies: tea biscuits (original Kedem Tea Biscuits), alternative Lotus Biscoff cookies, or any rectangle-shaped tea biscuits Garnish: jarred cherries; alternative fresh cherries
Ingredients
4 oz. cream cheese
½ butter stick
½ cup heavy cream
½ cup powdered sugar
½ teaspoon vanilla extract
12 tea biscuits
¼ cup milk
1 cherry
Instructions
Cream cheese mixture. In a mixer, mix the cream
cheese and butter. Then add the heavy cream, powdered sugar, and vanilla
extract. Mix until creamy. Put the cream cheese mixture aside.
Springform cake pan. In a small springform cake pan, add layers of the
biscuit cookies and cream cheese mixture.
4th layer (bottom layer): add the tea biscuits at the bottom. 3rd layer: add the
cream cheese mixture, then use a spatula to smooth the cream cheese. 2nd layer: add tea biscuits. 1st layer (top layer): add cream
cheese.
Open the springform cake pan.Use a spatula to evenly smooth
the cream around the top of the cake.
Outer cake. In a small dish, pour ¼ cup of milk. Dip
the biscuit cookie into the milk. (This will help the tea biscuits stay in
place on the cake.) Add the biscuit cookies around the cake. In a piping
bag, add the cream cheese mixture, then decorate the top of the cake.
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