Biscuit Stack Cake

Celebrate World Baking Day with this sophisticated treat that's loaded with delicate and tasty extras!

12 pieces

Difficult 120 Minutes



For the recipe  Biscuit Stack Cake

For the Biscuits:

250 g Unsalted butter (softened)
125 g Caster Sugar
1 tsp Taylor & Colledge Vanilla Bean Extract
375 g Plain Flour

For the Meringues:

2 Egg Whites
100 g Caster Sugar
0.25 tsp Dr. Oetker Cream of Tartar Sachets (1/4 tsp)

For the Chocolate Bark:

150 g Dr. Oetker 35% Milk Chocolate
50 g Dr. Oetker 26% White Chocolate

To Decorate:

3 Dr. Oetker Vanilla Buttercream Style Icing tubs
Edible Flower Petals
Fresh Mixed Berries (Raspberries, Blueberries & Strawberries)





For the Biscuit - in a large bowl, beat together the butter and the sugar until light and fluffy. Beat in the vanilla. 


Add in the flour and beat together until it forms a dough. Divide the dough into three equally sized pieces. 


Between two large pieces of parchment, roll out the first piece of dough to about 5mm thick. Place a 20cm cake tin or bowl on top of your rolled out dough. Use a knife to gently cut around the bowl, without cutting through the paper. Add a 10cm cake tin or bowl to the middle and cut around that as well, and remove the excess dough. 


Repeat the process again for the other two layers. 


Place the three large biscuits in the fridge for at least 30 minutes or in the freezer for 10 minutes. These can be made the day before, once kept chilled in the fridge. 


Preheat your oven to 180C / 160C Fan / Gas Mark 4. Gently lift the parchment with the biscuit onto a baking tray and bake for 12-15 minutes, or until they are a light golden colour. Leave the biscuits to cool fully on the tray. 


For the meringues - Preheat the oven to 120C / 100C Fan / Gas Mark 1/2  and line two baking trays with non-stick parchment paper. 


In a large clean bowl, whisk together the egg whites until they begin to form soft peaks. Whisking constantly, add one teaspoon of caster sugar at a time. Continue adding the sugar until all of it has been incorporated. 


Add the Cream of Tartar and continue to whisk for 10 minutes until the meringue is glossy and very stiff. 


Add the meringue mix into a piping bag with a small star nozzle. Pipe tiny meringue kisses with roughly a 1-2cm base until the meringue mix is used. 


Bake for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 


For the chocolate bark - in two separate bowls, melt the chocolate according to pack instructions. 


Line a baking tray with non-stick parchment paper. Spread the melted milk chocolate on the tray adding dollops of the white chocolate on top. 


Using a skewer, swirl the chocolate together to give a marble effect. Place the chocolate in the fridge for 5 minutes or until set. Once set use a sharp knife to cut the chocolate into small shards. 


To Assemble - add a teaspoon of buttercream onto your serving plate to stick the first biscuit down. Soften your tubs of Dr. Oetker Vanilla Buttercream Style Icing by giving it a light beat with a spatula. Spoon the buttercream into a piping bag fitted with a round nozzle. 


Gently add on your first biscuit disk to your serving plate, and pipe on your buttercream in small dollops all the way around. 


Gently add the second biscuit on top and repeat! Repeat this step one final time with the third biscuit. 


To Decorate - add a mix of your meringues and chocolate bark. Add a mix of fresh berries (raspberries, blueberries and strawberries) and edible flowers. Enjoy! 

The biscuit can be cut into any shape you like. Use a knife to trace around an object or stencil. 

If you have leftover meringues, they can be stored in an airtight container for up to two weeks. 

If you have leftover biscuit dough, roll out and cut into small biscuits to use as extra decoration or something to nibble on. 

Nutritional Information for the recipe Biscuit Stack Cake

Per Serving Per 100 g / ml
Energy 1834 kJ
438 kcal
1951 kJ
466 kcal
Fat 23.69 g 25.20 g
Carbohydrate 50.38 g 53.59 g
Protein 5.20 g 5.53 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms.

If you agree to this, please click on "Agree". Your consent also explicitly includes a possible data transfer to the United States within the meaning of Art. 49 GDPR. Please refer to our privacy policy for detailed information, here you can also find more information about data transfers to technology providers and partners in the United States. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and Personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

We also use technology providers who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.



(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

We also work with partners who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.