Ingredients
FOR THE BASE AND COVER
BISCUITS
250 gr
MELTED BUTTER
125 gr
FOR THE CUSTARD CREAM
WHOLE MILK
500ml
CASTER SUGAR
100 gr
CORNSTARCH
50 gr
YOLKS
4
VANILLA BEAN
1/2
FOR THE FINISHING
PINE NUTS
30 gr
POWDERED SUGAR
to taste
Grandma’s cake without cooking is the summer variant of the classic grandmother’s cake, a quick and easy dessert that does not require any baking, ideal to serve as a delicious end to a meal at the end of a lunch or dinner with guests.

Preparing it is very simple. Simply mix the dry biscuits, already finely chopped in the bowl of a mixer, with the melted butter in a bowl, then compact 2/3 of the mixture on the bottom and the edges of a 20cm diameter springform pan, lined with baking paper. , and then leave everything to harden in the fridge for at least 1 hour. Once the time has passed, all you have to do is pour a generous layer of very cold custard on the base and finally cover the filling with the remaining dough crumbs: for a voluptuous and delicious dessert, to be completed on the surface, after a further rest in the fridge , with a handful of pine nuts and a generous sprinkling of icing sugar.

Suitable for breakfast and a snack for the whole family, grandma’s no-bake cake can be conveniently packaged in advance and then brought to the table even at a party buffet.

If you wish, you can replace the classic pastry with a cocoa one or you can enrich the filling with dark chocolate chips, fresh blueberries or raisins soaked in rum.

Find out how to prepare grandma’s cake without cooking by following the step-by-step procedure and advice. If you liked this recipe, also try the no-bake cocoa crumble and the no-bake cold cake, or try your hand at the berry cheesecake.

How to prepare grandma’s cake without cooking
Step 1
First, prepare the custard: beat the egg yolks with the granulated sugar in a bowl.

Step 2
Add the corn starch 2 and mix quickly with a hand whisk to avoid the formation of lumps.

Step 3
Heat the milk on the heat with the seeds of a vanilla bean and pour it slowly over the egg yolk mixture 3.

Step 4
Place everything in a saucepan with a thick bottom and cook over a low heat, stirring constantly with a whisk, until you obtain a cream of the right density 4.

Step 5
Once finished, transfer the custard into a container or large plate, cover with cling film 5 and leave to cool to room temperature; then place in the fridge until ready to use.

Step 6
Coarsely break the biscuits and collect them in the bowl of a mixer 6.

Step 7
Blend them finely until they are reduced to powder 7.

Step 8
Place the blended biscuits in a large bowl and add the warm melted butter 8.

Step 9
Mix thoroughly with a 9 spoon.

Step 10
Distribute 2/3 of the mixture on the bottom of a 20 cm diameter springform pan already lined with baking paper 10.

Step 11
Compact the bottom well with the back of a spoon 11 and shape the edges.

Step 12
Let the cake base firm up in the fridge for about 1 hour.

Step 13
Once the time has passed, pour the now cold custard onto the base and distribute it evenly 13.

Step 14
Cover the filling with the remaining 14 dough crumbs and compact them lightly with a spoon.

Step 15
Place in the fridge and let rest for at least 4-5 hours 15.

Step 16
Once the time has passed, sprinkle the surface of the cake with pine nuts 16.

Step 17
Sprinkle with a little icing sugar 17.

Step 18
Turn out the cake 18.

Step 19
Place it on a serving plate 19.

Step 20
Cut grandma’s cake without cooking into slices, bring to the table and serve 20.