No bake Eclair cake

I love this… it is so easy and quick and doesn’t even require the oven.

I came across this recipe on Facebook, but it was different. The original recipe required whole tennis biscuits and chocolate sauce, but I wasn’t that happy with the outcomes, so I tweaked it here and there to my sanctification.

The end result is sooo much better and sooo much more delicious.

For an eggless option, use an eggless Tennis biscuit which I found out recently is Baumans tennis biscuits… who knew.

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Ingredients:

  • 1 x packet tennis biscuit crushed.
  • 100g x melted margarine.
  • 700ml x cold milk.
  • 1 x packet (150g) chocolate mousse mix.
  • 1 x packet (90g) vanilla flavour instant pudding.

Method:

  • Mix the crushed tennis biscuits with the margarine.
  • Greased a round pop up cake tin.
  • Layer the crushed biscuit mixture in the tin and press down, pop it in the fridge to set in the mean time.
  • Pour the mousse mix into a bowl with 250ml milk.
  • Whisk till it starts to thicken and set aside.
  • Pour the instant pudding into another bowl.
  • Mix the pudding with 450ml milk
  • Whisk until the mixture starts to stiffen.
  • Pour the instant pudding over the biscuit base and evenly spread .
  • Pour the mouse mixture over the custard layer and careful spread it over the other layers. Careful not to mix the two layers together.
  • Pop back into the fridge and allow to set over night.

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