No-Bake Caramel Latte Cake
A gourmet no-bake dessert featuring coffee-soaked biscuits, rich caramel latte cream, and a glossy dark chocolate ganache.
Ingredients
For the biscuits
- 12 pieces tea biscuits Traditional tea biscuits provide a neutral base.
- 1 cup hot milk Used for soaking the biscuits.
- 1 tbsp coffee Mixed with hot milk for the soaking liquid.
For the caramel latte cream
- 1.67 cups heavy whipping cream Provides aeration and volume.
- 1 cup dulce de leche Intense sweetness, can be substituted with caramelized condensed milk.
- 0.5 cups cream cheese Acts as a stabilizer.
- 0.5 tbsp instant coffee Optional, reinforces the coffee flavor.
For the dark chocolate ganache
- 100 grams dark chocolate Melted for ganache.
- 30-40 grams heavy cream Used to emulsify the chocolate.
Instructions
Engineering the Dulce de Leche (Optional)
- Remove the label from a sealed can of sweetened condensed milk and submerge it in a deep pot or pressure cooker, ensuring it is covered by at least 2 inches of water.
- Cook under high pressure for 30–40 minutes or simmer for 2.5–3 hours.
- Let the can cool completely before opening.
Crafting the Velvet Cream
- Beat the cold heavy whipping cream with the instant coffee until soft peaks form.
- Add in the cream cheese and the cooled dulce de leche.
- Beat again until smooth and creamy.
The Professional Assembly
- Prepare coffee milk mixture by mixing hot milk and coffee.
- Quickly dip each tea biscuit and arrange them in a 10-inch dish.
- Spread a generous layer of caramel latte cream over the biscuits.
- Repeat with another layer of biscuits and cream, smoothing the top.
The Critical Set
- Refrigerate the cake for at least 1 hour before ganache application.
- Melt the dark chocolate with cream until glossy, then pour it over the chilled cake.
- Refrigerate for 5–6 hours or overnight.
Notes
For a perfect slice, chill overnight and use a long, thin knife dipped in hot water for cutting.