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3 Bit Cake Recipe – No-Bake Caramel Cream Polish Cake

Name: 3 Bit Cake Recipe - No-Bake Caramel Cream Polish Cake
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 18
Cuisine: Polish
Ingredients: 25 oz / 700g of petit beurre biscuits; 25 oz / 700g of petit beurre biscuits; 2 oz / 50g of chocolate flakes/ grated chocolate; 2 oz / 50g of chocolate flakes/ grated chocolate; 2 cups of milk; 6 tbsps of potato / corn starch; 1 tsp of vanilla extract; 2 tbsps of sugar; 7 oz / 200g of butter; 14 oz /400ml of cold heavy cream; 2 tbsps of powdered sugar; 2 tbsps of gelatin powder; 1 can of dulce de leche (kajmak)

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Inspired by the classic Polish candy bar, this easy no-bake 3 Bit cake has those signature flavours in dessert form. The classic 3 Bit bar has a shortbread cookie base, sweet vanilla-flavored filling, and a topping of milk chocolate.

To recreate the experience of biting into a crunchy, creamy, and chocolatey 3 Bit bar, this no-bake cake layers cookies with sweet kajmak cream, velvety vanilla pudding, whipped cream, and chocolate shavings. It will quickly satisfy any sweet tooth! It’s perfect for those who want the great taste of 3 Bit in a cake form. This cake takes minimal effort to prepare, with no baking required, just chilling between layers.

It’s an ideal dessert for gatherings or snacks that both kids and adults will enjoy!

Tips On Cooking the 3-Bit Cake

Make sure the milk doesn’t boil when making the custard. It should just reach a simmer.
Avoid overmixing the custard once combined or it can become thin or lose structure.
Store any leftover cake covered in the fridge for 3-4 days. The cookies may soften over time but they will still taste delicious.
Potato starch+ vanilla extract can be replaced by using 2 packages of budyń, Polish pudding.

3 Bit Cake – No-Bake Caramel Cream Polish Cake Recipe

Step I – Make the Custard Layer

Pour 1 ½ cup of milk into a pot. Next, add 2 tbsps of sugar, mix, and start cooking.

Mix 6 tbsps of potato/corn starch in a cup with ½ cup of cold milk until it dissolves. When the milk in a pot is almost boiling, pour the cold starch-milk mixture, stirring all the time. Cook for a few minutes, stirring all the time. Allow to cool. Beat 7 oz / 200g of butter until it changes color to whitish. Add custard slowly, one spoon at a time, mixing all the time.

Step Make the Cream Layer

Mix 2 tbsps of gelatin powder with ¼ cup of hot water until it dissolves. Beat 14 oz /400ml of cold heavy cream until stiff. Add 2 tbsps of powdered sugar, and 2 tbsps of gelatin and mix again.

Step III-Assemble the Cake

Line a 9×13″ baking pan with parchment paper. Cover the entire surface of the pan with petit beurre biscuits. Cover with 1 can of kajmak/dulce de leche/ caramel spread. Cover with the second layer of biscuits. Cover with custard. Cover with the third part of the biscuits. Cover with heavy cream. Sprinkle with chocolate flakes and refrigerate for at least an hour.

FAQ About the 3 Bit Cake

What Can I Use Instead Of Kajmak/Dulce De Leche?

If you can’t find kajmak or dulce de leche, you can substitute with a thick caramel sauce or caramel spread.

What Kind Of Milk Works Best?

Whole milk is the best. Low-fat or non-dairy milk doesn’t work well as a substitute.

3 Bit Cake Recipe – No-Bake Caramel Cream Polish Cake

Yield: 18 servings

3 Bit Cake Recipe - No-Bake Caramel Cream Polish Cake

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Custard layer

2 cups of milk
6 tbsps of potato / corn starch
1 tsp of vanilla extract
2 tbsps of sugar
7 oz / 200g of butter

Cream layer

14 oz /400ml of cold heavy cream
2 tbsps of powdered sugar
2 tbsps of gelatin powder

Caramel layer

1 can of dulce de leche (kajmak)

Others

25 oz / 700g of petit beurre biscuits
25 oz / 700g of petit beurre biscuits
2 oz / 50g of chocolate flakes/ grated chocolate
2 oz / 50g of chocolate flakes/ grated chocolate

Instructions

Make The Custard Layer

Pour 1 ½ cup of milk into a pot.
Add 2 tbsps of sugar, mix, and start cooking.
In a cup, mix potato/corn starch with ½ cup of cold milk until it dissolves.
When the milk in a pot is almost boiling, pour the cold starch-milk mixture, stirring all the time.
Cook for a few minutes, stirring all the time. Allow to cool.
Beat butter until it changes the color to whitish. Add custard slowly, one spoon at a time, mixing all the time.