Khash Khash Cake
Last week my aunt made this cake for a get together and I fell in love. Today, my mom and I recreated this layered dessert for some guests. It always seem to be a hit! Why its name khash khash…I have no idea! Its layered crackers with cream and toasted vermicelli. I hope you guys enjoy it as much as we do over here! To watch how to make it, check my highlights on my instagram page!
Servings: 15 pieces
Total Time: 4.5 hours (4 hours are chill time)
Approx. 3 cups toasted vermicelli
5.5 oz. Goya Flan package (powder)
2 Cans of Nestle table Cream (7.6 oz can)
2 Packages of Dream Whip Powder
14 oz. Keebler Clubhouse Crackers (just make sure the cracker is not sweet)
2-3 tbsp cream cheese (or Kiri)
11 oz. of sweetened condensed milk
3/4 cup milk
In a large bowl, add all the ingredients other than the crackers and vermicelli. Mix well with handheld mixer till well incorporated and creamy.
Next, dip crackers in milk then layer on a 9 x 13 pan to cover the bottom of the pan. Then add a layer of cream then a layer of toasted vermicelli.
Then add the dipped crackers again and continue layering. Use the flan sauce to drizzle all over the top.
Cover the pan and place in a fridge to set for at least 4 hours before serving. This can be made to chill overnight as well.
Cut into 15 squares and enjoy!
I have a question about the flan powder, do we just take it and sprinkle the powder on top of the last layer of the vermicelli?
Hi Maggie! You would add the flan powder in step 1.
There’s no instructions on how to toast the vermicelli?
You can buy them already toasted which is what I do. But to toast, just add a little butter to a pan and toast your vermicelli until golden brown.