Layered Biscuit Milk Cake

Instructions

1. 1

   In a saucepan, combine 350 ml low-fat milk, 60 g sugar, and 15 g cocoa powder. Whisk well to dissolve the sugar and cocoa powder completely.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously. Once it starts to thicken slightly, remove from heat and let it cool for a few minutes.

3. 3

   Arrange a layer of tea biscuits (about 1/3 of the 220 g) at the bottom of a rectangular or square dish.

4. 4

   Pour a portion of the warm cocoa milk mixture over the biscuits, spreading it evenly to soak the biscuits.

5. 5

   Add another layer of tea biscuits on top of the soaked layer, followed by another portion of the cocoa milk mixture. Repeat this process until all biscuits and cocoa milk mixture are used, finishing with a layer of the cocoa milk mixture on top.

6. 6

   Cover the dish with plastic wrap and refrigerate for at least 3 hours, or until the cake is set and the biscuits have softened.

7. 7

   Once set, slice and serve chilled. Enjoy your Layered Biscuit Milk Cake!