Bourbon Biscuit Cake Part-1
Bourbon Biscuit Cake Part-1 is a easy Indian recipe that serves 8. 250 calories per serving. Recipe by Monus Recipes on YouTube.
Prep: 20 min | Cook: PT0M | Total: 40 min
Cost: $20.95 total, $2.62 per serving
Ingredients
- 200 g Berman Biscuit (large pack, plain biscuits)
- 100 g Berman Biscuit (small pack that contains a creamy filling; separate the cream and set aside)
- 30 g Unsalted Butter (softened, optional for richer texture)
- 2 tbsp Powdered Sugar (to sweeten the mixture if desired)
Instructions
Separate Cream Filling
Open the small Berman biscuit pack, carefully twist or cut each biscuit to release the creamy filling. Transfer the cream to a small bowl and set aside.
Time: PT2M
Grind the Biscuits
Place both the large and small Berman biscuits (without the cream) into the grinder jar. Pulse until the biscuits become fine crumbs, similar to coarse sand.
Time: PT5M
Combine Crumbs with Cream
Transfer the biscuit crumbs to the mixing bowl. Add the separated cream, softened butter, and powdered sugar. Mix with a spatula until a uniform, pliable dough forms.
Time: PT5M
Grease the Cake Tin
Lightly grease the 8‑inch round cake tin with a thin layer of butter or oil. Use a paper towel to spread evenly, ensuring no excess.
Time: PT2M
Press the Mixture into the Tin
Transfer the biscuit‑cream dough into the greased tin. Using the spatula or your hands (dampened), press firmly and evenly to create a compact layer.
Time: PT5M
Chill the Cake
Cover the tin with plastic wrap and place it in the refrigerator for at least 2 hours, or until the cake is firm.
Time: PT2H
Temperature: 4°C
Unmold and Serve
Remove the cake from the refrigerator, run a thin knife around the edges, invert onto a serving plate, and slice.
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Berman Biscuit: Marie biscuits, Digestive biscuits
- Instead of Berman Biscuit: Chocolate cream sandwich biscuits, Any biscuit with a sweet cream center
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Powdered Sugar: Granulated sugar (blended), Honey (use less)
Equipment Needed
- Grinder Jar
- Mixing Bowl
- 8‑inch Round Cake Tin
- Spatula
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Separating the cream filling without breaking the biscuits
- Grinding the biscuits to the correct texture
- Mixing crumbs with cream to achieve a pliable dough
- Pressing the mixture firmly into the greased tin
Chef Tips from the Video
- For extra flavor, fold in a tablespoon of cocoa powder or crushed nuts into the crumb mixture.
- Use a silicone mold for decorative shapes; just grease the mold lightly.
- If you prefer a firmer cake, add 1‑2 tbsp of melted butter to the crumb‑cream mixture.
Troubleshooting
The mixture is too dry and does not hold together.
Add a little more cream or a teaspoon of milk until the dough becomes pliable.
The cake cracks when unmolding.
Press the mixture more firmly and ensure the tin is well‑greased; chill for a full 2 hours or longer.
The cake is too sweet.
Reduce or omit the powdered sugar and use the natural sweetness of the biscuit cream.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.
Room temperature: Not recommended; cake softens quickly at room temperature.
Make-Ahead Tips
- Prepare the cake a day ahead and keep it refrigerated; it actually tastes better after the flavors meld.
- If you need to transport, keep the cake in a sealed container and maintain refrigeration.
Frequently Asked Questions
What is the cultural significance and history of Berman Biscuit No‑Bake Cake in Indian cuisine?
Berman biscuits are a beloved Indian snack introduced in the 1970s. Over time, home cooks have repurposed the sweet, creamy biscuits into quick desserts like this no‑bake cake, especially for tea‑time gatherings and festivals where convenience matters.
What are the traditional regional variations of biscuit‑based no‑bake cakes in Indian cuisine?
Across India, similar desserts use Marie, Good Day, or Parle‑G biscuits mixed with condensed milk, cocoa, or fruit purees. The Berman version is unique for its built‑in creamy filling, which replaces the need for added custard or chocolate spread.
How is Berman Biscuit No‑Bake Cake traditionally served in Indian households?
It is usually chilled, cut into square or wedge pieces, and served as a light dessert after meals or alongside chai. Some families garnish it with chopped pistachios or a drizzle of chocolate syrup for extra indulgence.
What occasions or celebrations is Berman Biscuit No‑Bake Cake traditionally associated with in India?
Because it requires no baking, it is popular for impromptu gatherings, school functions, and festivals like Diwali or Ganesh Chaturthi where quick, sweet treats are appreciated.
What other Indian desserts pair well with Berman Biscuit No‑Bake Cake?
Pair it with a cup of masala chai, fresh fruit salad, or a scoop of vanilla ice cream for a contrast of temperatures and textures.
What makes Berman Biscuit No‑Bake Cake special or unique in Indian dessert tradition?
Its uniqueness lies in using the biscuit’s own creamy filling as the binding agent, eliminating the need for additional custard or butter, which makes the preparation extremely fast and economical.
What are the most common mistakes to avoid when making Berman Biscuit No‑Bake Cake?
Common errors include over‑grinding the biscuits into a powder, not greasing the tin enough, and skipping the chilling step. Each of these can cause the cake to crumble or stick to the pan.
Why does this Berman Biscuit No‑Bake Cake recipe use the cream from the small biscuit pack instead of condensed milk?
The built‑in cream provides a balanced sweetness and a smooth texture that mimics a custard without extra ingredients. Using condensed milk would make the cake overly sweet and change the authentic flavor profile of the original Berman biscuit.
Can I make Berman Biscuit No‑Bake Cake ahead of time and how should I store it?
Yes, the cake can be prepared a day in advance. Keep it covered and refrigerated; it will stay fresh for up to four days. For longer storage, wrap tightly and freeze.
What texture and appearance should I look for when the Berman Biscuit No‑Bake Cake is done?
The cake should be firm to the touch, with a smooth, even top. When you press lightly, it should hold its shape without crumbling, indicating the cream has properly bound the biscuit crumbs.
How do I know when the Berman Biscuit No‑Bake Cake is fully set and ready to unmold?
After at least 2 hours of chilling, gently run a thin knife around the edge of the tin. If the cake releases easily and feels solid, it is ready to be inverted onto a plate.
What does the YouTube channel Monus Recipes specialize in?
Monus Recipes focuses on quick, everyday Indian home‑cooking tutorials, often highlighting simple, budget‑friendly dishes that use readily available pantry ingredients.
What is the cooking philosophy and style of the YouTube channel Monus Recipes?
The channel emphasizes practical, step‑by‑step guidance with minimal equipment, encouraging viewers to recreate classic Indian flavors at home without complex techniques or hard‑to‑find ingredients.
How does the YouTube channel Monus Recipes' approach to Indian desserts differ from other Indian cooking channels?
Monus Recipes often showcases no‑bake or microwave‑friendly desserts, prioritizing speed and simplicity, whereas many other Indian channels focus on traditional oven‑baked sweets that require more time and specialized tools.
What other Indian dessert recipes is the YouTube channel Monus Recipes known for?
Monus Recipes is popular for its quick kheer variations, instant rasgulla tricks, and creative uses of store‑bought biscuits and noodles in sweet dishes, such as the famous 'Biscuit Kheer' and 'Noodle Halwa'.
Last updated: August 21, 2026
