No‑bake delight: Nut cream cake recipe for a perfect summer treat

The summer menu has its own rules. Seasonal fruits and vegetables, light dishes, and simple cakes dominate it. No-bake desserts are among the most popular choices, and creamy layers have delighted palates for generations. This is also true for the cake with nut cream. Make it once, and you'll be hooked.

You can create many different cake creams based on whipped cream. By adding mascarpone cheese, which has a delicate flavour and excellent consistency for creams, the mixture gains silkiness and extraordinary taste. However, the addition of peanut butter is what makes this cream unique. The combination of salty and sweet flavours in this treat works perfectly.

To ensure success, whip the cream properly. Whip the well-chilled cream in a metal or glass bowl, but avoid using plastic. The bowl should be grease-free and dry, as even one drop can ruin the effect. For whipping, the best option is double cream with 36 percent fat content; "thirty" will also work, but any with lower fat content may not whip stiffly enough.

          
• 1 package of nut wafers
• 12 fluid ounces of chilled 30%-fat double cream
• 9 fluid ounces of chilled mascarpone cheese
• 2-3 tablespoons of peanut butter
• 2 tablespoons of caster sugar
• Chopped dark chocolate or cocoa for sprinkling

1. Prepare the form by lining it with cling film, leaving some extra on the sides.
2. Tightly line the bottom of the form with nut wafers.
3. Whip the well-chilled cream until stiff, and add the sugar at the end of whipping.
4. Then, while continuing to whip, add the mascarpone cheese. Finally, mix in the peanut butter until a smooth cream forms.
5. Spread the mixture over the wafers, smooth the top, and cover the entire cake with the cling film left on the form's sides.
6. Set the no-bake nut cream cake in the fridge for a few hours.
7. Before serving, sprinkle the dessert with cocoa or chopped dark chocolate.