No-Bake Turkish Delight Custard cake is a no-fuss recipe that will delight your senses and impress your family and friends. Prepare this quick and easy cold custard cake made of a crunchy biscuit base and layers of rose and chocolate custard, covered with a delicious rose-flavoured cream, and topped with Turkish delight. Everyone will love it. For a cheat, crazy easy custard dessert, click here.
Along with this tasty recipe, I’ve got a couple of kitchen essentials to share. To make the Chocolate Rose Custard, you will need Rose Water. You can buy Rose Water from Amazon, I like to use the brand Cortas.
To cook the custard, a small pot is preferable. I love to use the brand Swiss Diamond, and their non-stick pots and pans come in many sizes, and are great for everyday use.
Step 1.
Process the biscuits until finely crushed. Add melted butter and mix well. Press the biscuit mixture gently into the base of a serving dish (approximately 30 x 22 cm in size)
Step 2.
To make the rose custard, place the milk and cream in a small pot and heat until almost at boiling point. In the meantime, whisk the egg yolk, sugar, cornflour and rosewater in a bowl.
Once the milk is at boiling point (this usually take 5-7 minutes) remove from heat and add half a ladle of the warm milk into the egg yolk mixture whisking quickly and well. Pour the egg mixture slowly over the remaining milk in the pot, whisking continuously.
Return the mixture to the heat and stir for approximately 7 minutes or until custard thickens. Remove and pour over the prepared biscuit base (it is best to pour the custard over a ladle to prevent the biscuit base from cracking) Refrigerate to set (approximately 45 minutes)
Step 3.
To make the chocolate rose custard, place the milk and cream in a small pot and heat until almost at boiling point. In the meantime, whisk the egg yolk, sugar, cornflour, cocoa and rosewater in a bowl.
Once the milk is at boiling point (this usually take 5-7 minutes) remove from heat and add half a ladle of the warm milk into the egg yolk mixture whisking quickly and well. Pour the egg mixture slowly over the remaining milk in the pot, whisking continuously.
Step 4.
Return the mixture to the heat, add the chocolate and stir for approximately 7 minutes or until custard thickens. Remove and pour over the prepared set rose custard. Refrigerate to set.
Step 5.
To make the rose cream, whip the thickened cream, icing sugar and rosewater until stiff peaks form. Spread over the chocolate rose custard. Use the back of a spoon to create peaks within the cream. Top with diced Turkish delight and shaved good quality chocolate.
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