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No-Bake Cookie Cake with Custard and Nuts

A really simple, quick dessert for tea time! This no-bake cookie cake with custard and walnuts comes together without an oven — handy when you don't have one free. It's especially good in summer, in fresh-berry season, when the last thing you want to do in the heat is bake.

Sibiryachka CooksAuthor avatar
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Cookie cake with custard without baking with nuts
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Cookie cake with custard without baking with nuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 6 g
Fats 32 % 19 g
Carbohydrates 58 % 35 g
411 kcal
GI: 6 / 51 / 43

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    How do you make a no-bake cookie cake with custard? Start by gathering your ingredients. Use plain square shortbread cookies (something like petit-beurre or graham-style biscuits). I used ones with a chocolate coating. Choose good-quality, real butter with no milk-fat substitutes — its flavor goes a long way toward the flavor of the cake.

  2. Step 2:

    Step 2

    First, make the custard. How? Crack one egg into a saucepan.

  3. Step 3:

    Step 3

    Add the flour to the saucepan.

  4. Step 4:

    Step 4

    Add the vanilla sugar.

  5. Step 5:

    Step 5

    Then the regular sugar.

  6. Step 6:

    Step 6

    Pour the milk into the saucepan a little at a time, stirring well after each addition. You should end up with a smooth, lump-free mixture.

  7. Step 7:

    Step 7

    Set the saucepan over medium heat and cook the custard base, stirring constantly, until it thickens, then take it off the heat.

  8. Step 8:

    Step 8

    Add the butter to the saucepan and stir it into the custard base until smooth.

  9. Step 9:

    Step 9

    Press a piece of plastic wrap directly onto the surface of the custard and let it cool until just warm. The wrap touching the surface keeps a skin from forming on top.

  10. Step 10:

    Step 10

    Spoon two-thirds of the warm custard into a deep bowl and whip it with a mixer.

  11. Step 11:

    Step 11

    Add the chopped walnuts to this custard and mix everything together.

  12. Step 12:

    Step 12

    Now start assembling the cake. Take a suitable mold and line it with plastic wrap. Take one cookie at a time and spread it with a layer of the cream.

  13. Step 13:

    Step 13

    Lay the cookies into the mold, starting from the sides and working around in a circle.

  14. Step 14:

    Step 14

    Keep going until the cookies fill the mold. You can arrange them another way too — for example, stacking them in horizontal layers in a square pan.

  15. Step 15:

    Step 15

    Crumble the leftover cookies into the bowl of nut custard and mix.

  16. Step 16:

    Step 16

    Pack this mixture firmly into the center of the mold.

  17. Step 17:

    Step 17

    Fill any gaps in the mold with the remaining custard in the saucepan (the third without nuts).

  18. Step 18:

    Step 18

    Cover the mold with plastic wrap and refrigerate for several hours so the cake can soak through.

  19. Step 19:

    Step 19

    Before serving, turn the cake out of the mold.

  20. Step 20:

    Step 20

    Decorate the top with melted chocolate.

  21. Step 21:

    Step 21

    Arrange the strawberries on top of the cake.

  22. Step 22:

    Step 22

    Serve and enjoy!

  • Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
  • For the difference between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly so you don't throw off the flavor, see this article.
  • Important! The size of the mold should match the amount of ingredients. If you don't have a mold of the right diameter, or you'd like to make a larger or smaller cake, the article on how to choose the right pan diameter will help you do the math and get it right.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Shortbread cookies - 716  kcal/100g

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