Recipe: Perfect Yakult Tripe layered choco custard biscuit cake

Yakult Tripe layered choco custard biscuit cake. Eggless chocolate mousse cake without the use of oven. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Here is how you cook that. Ingredients of Yakult Tripe layered choco custard. Cool on low flame and once it gets a thick consistency, turn off the flame.

Chocolate Magic Custard Cake will blow your mind with its look and taste. Don't worry about the runny batter, it will bake up perfectly! Here is another bad-ass chocolate cake! You can cook Yakult Tripe layered choco custard biscuit cake using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Yakult Tripe layered choco custard biscuit cake

1. Prepare 2 bottles of yakult.
2. It's of For base.
3. It's 1 packet of biscuit (marigold).
4. You need 20 gm of butter.
5. Prepare of 2nd layer.
6. You need 2 tsp of custard powder.
7. It's 150 ml of milk.
8. It's 50 gm of sugar.
9. You need 1 bottle of yakult.
10. It's of 3rd layer.
11. It's 150 ml of milk.
12. Prepare 50 gm of sugar.
13. You need 2 tsp of cornstarch.
14. It's 20 grms of coco powder.
15. It's 1 bottle of yakult milk.

Place one cake layer on serving plate. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).

Yakult Tripe layered choco custard biscuit cake step by step

1. Take a tray, apply butter on the base and place butter paper over it. Then take biscuits and powder them. Add melted butter to it and mix well. Transfer the crumble to the tray. Flatten and keep refrigerator 15 mins..
2. Meanwhile, prepare the 2nd layer: Pour milk in a pan, add custard powder, sugar and mix well. Keep on flame and stir constantly..
3. Once cooked, it should have a thick consistency. Turn of flame off, cool and then add yakult to it. Mix well and pour on the bscuit base. Then keep it in the refrigerator..
4. For the 3rd layer: mix up coco powder, cornstarch, sugar, milk and mix well..
5. Cool on low flame and once it gets a thick consistency, turn off the flame. Cool and add yakult. Pour over the custard layer and refrigerate..
6. Demould and sprinkle icing sugar on top..
7. Cut a slice and your no-bake cake is ready..

Break each of the biscuits into almond size pieces by hand and. A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert. to combine.