Milk cake and biscuits

Biscuits (even leftover ones), milk and yeast are all you need to make an excellent milk and biscuit cake perfect for breakfast.

There is no other way to describe this dessert other than brilliant . With just three ingredients , even leftovers, it is possible to create a ready-made cake, perfect for breakfast. We are talking about milk and biscuit cake, ideal to prepare when bags and packets of biscuits begin to appear in the pantry which, who knows why, no one ever wants to finish.

So we said, leftover dry biscuits, milk obviously and then the third ingredient which can only be the yeast. In short, it's the last minute and recycling dessert we've all been waiting for.

How to prepare the milk and biscuit cake recipe

1. First, put all the biscuits in a mixer . They don't need to be the same type and those with chocolate chips are fine too. Blend them until you obtain a floury mixture.
2. Also add the yeast and mix quickly again.
3. Then add the milk at room temperature and mix everything.
4. Line a 24cm diameter springform pan with baking paper and pour in the mixture. You can also use a plumcake mold or a more decorated silicone one. In this case, however, make sure you butter it well.
5. Cook at 180°C for 30 minutes, testing with a toothpick before removing from the oven. In the case of the plum cake it will take about ten minutes more.
6. Let the cake cool completely before removing it from the mold and serving it, decorating as desired with a sprinkling of icing sugar.

Try another particular but incredible dessert, made with only two ingredients. We're talking about feather cake !

storage

The milk and biscuit cake will keep under a baking tray for 3-4 days , as soft as if it had just been made.