FoodSpring delight: The perfect no-bake cake recipe

Spring delight: The perfect no‑bake cake recipe

Spring weekends can prove culinary challenging. Friends might drop by, we may have family gatherings, and we all want to enjoy a peaceful coffee with something sweet. In these situations, a quick no-bake cake can be just what you need.

We're starting the no-bake cake season.
We're starting the no-bake cake season.
Images source: © Adobe Stock

No-bake cake? It's synonymous with a quick dessert. It's sure to come in handy during the May long weekend. We don't always have time for lengthy preparations, and a sweet treat after a BBQ or family lunch would certainly be delightful. This simple cake is not only easy to make but also irresistibly moreish.

How to quickly prepare a dessert for guests?

A layer of digestive biscuits, followed by a delicious cream and caramel layer, sounds delightful, and it doesn't involve a lengthy preparation process. As you know, digestive biscuits replace sponge cake. The caramel layer is pre-prepared; all you need to do is make the cream and assemble the cake. Its layers are so well-composed that you definitely won't stop at just one piece. We recommend making it in a larger tin so it lasts the whole weekend. The cake can be stored in the fridge for several days.

How to whip cream?

This dessert is based on a whipped cream mixture. You'll need double cream, which must be well-chilled before whipping. It's important to use a metal or glass bowl, as plastic containers can affect the quality of the whipping.

When whipping cream, gradually increase the mixer's speed to allow for even incorporation of air and to prevent curdling. Add icing sugar and mascarpone at the end, when the cream begins to thicken.

Quick no-bake cake

Ingredients:

  1. 500-600 grams digestive biscuits,
  2. 1 tin of caramel or dulce de leche,
  3. 500 ml double cream,
  4. 3 tablespoons icing sugar,
  5. 250 grams mascarpone cheese,
  6. 1 milk chocolate bar,
  7. 1 packet of whipped cream stabiliser.

Method of preparation:

  1. Place digestive biscuits at the bottom of the tin, spread with caramel, then add another layer of biscuits.
  2. Whip double cream with 3 tablespoons of icing sugar and a stabiliser until stiff.
  3. Add mascarpone cheese and mix on a low speed. Divide the cream into two parts.
  4. Spread the first part of the cream over the biscuits and cover with another layer of biscuits.
  5. Spread a layer of caramel on them and another layer of whipped cream.
  6. Sprinkle the entire cake with chocolate grated using the smaller holes of a grater.
  7. Chill the cake in the fridge for several hours.

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