Name: Scotch Finger Biscuit Cake recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 5 packets Scotch Finger biscuits; 500 g strawberry jam; 825 g canned peaches reserve liquid; 1/2 block dark cooking chocolate grated *to decorate; 1 L milk; 32 g vanilla sugar; 5 tbs vanilla custard powder heaped; 1 tbs caster sugar; 3 tubs cream cheese; 6 tbs icing sugar; 24 g vanilla sugar

by Mirka Last updated on 07/09/2019

This recipe is quick and easy. - Mirka

Ingredients

5 packets Arnott's Scotch Finger biscuits
500 g strawberry jam
825 g canned peaches reserve liquid
1/2 block dark cooking chocolate grated *to decorate

Custard

1 L milk
32 g vanilla sugar
5 tbs vanilla custard powder heaped
1 tbs caster sugar

Cream cheese filling

3 tubs Philadelphia cream cheese
6 tbs icing sugar
24 g vanilla sugar

Method

Step 1

Custard: Dissolve custard powder with a little bit of milk. Pour the rest of the milk into a saucepan, then add vanilla sugar and caster sugar, stir, and bring to the boil. Add the dissolved custard powder and cook until thickened.
Step 2

Cream cheese filling: Put cream cheese into a bowl with icing sugar and vanilla sugar. Beat with an electric mixer until smooth.
Step 3

Assemble the cake in layers by adding biscuits spread with jam and drizzled reserved peach juice syrup, biscuit layer and then cooked hot custard. Top with sliced peaches and then add another layer of biscuits. Finish with last layer of cream cheese spread. Decorate with grated chocolate.
Step 4

Leave in the fridge overnight to set.