Triple-layer Cream Cake Dessert

Cream Cake Dessert

Triple-layer Cream Cake Dessert is truly delicious and looks gorgeous. Everyone will must love the taste and will ask you to share the recipe. 😉

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Triple-layer Cream Cake Dessert Recipe

Triple-layer Cream Cake Dessert
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert-Cake-Cookies
Cuisine: Pakistani
Ingredients
  • Chocolate/marble cake
  • Swiss Rolls
  • Vanilla-flavored custard powder
  • Milk
  • Sugar
  • Instant Jelly (cherry or strawberry, for color hint)
  • Fresh fruits (pineapple, bananas and apples go well with this dessert)
  • Melted chocolate (for chocolate cream and topping)
Instructions
  1. Cut your fruits into small chunks and spread them evenly along the base of your serving dish
  2. Cook the instant jelly and pour it over the fruits
  3. Put the serving dish into the freezer to cool
  4. Make a batch of custard using the custard powder, milk, and sugar – the consistency of this should be thin (but slightly thicker than what you’d call ‘watery’)
  5. Divide the hot custard in two portions and mix in one portion some melted chocolate; this will be your chocolate cream.
  6. Let the chocolate cream cool down in the refrigerator
  7. Remove the serving dish from the freezer; make sure the jelly is set properly
  8. Cut the Swiss rolls into thin slices and place them along the sides of the serving dish
  9. Remove the cooled chocolate cream and pour it into the center of the dish; spread it evenly so that it covers the entire dish
  10. Cut your marble/chocolate cake into chunks and spread it over the chocolate cream layer
  11. Now pour the remaining hot vanilla cream custard over the cake chunks; as the consistency is thin, the cake should be able to soak in the cream nicely
  12. Put the serving dish immediately into the refrigerator
  13. After 1 hour, top it off with some melted chocolate
  14. Serve chilled!
Notes
You can use Chocolate/marble cake, Swiss Roll and custard according to your requirement.
You have option in selection of flavor in cake, Swiss roll and custard.

Image and recipe courtesy by Triple-layer Cream Cake Dessert