Looking for a quick no-bake cake idea? Here it is.
Ingredients
- Mascarpone cheese: 500 grams
- Heavy cream (30%): 400 milliliters
- Whole grain cookies: 150 grams
- Cookies: 200 grams
- Cocoa powder: 1 tablespoon
- Powdered sugar: 4 tablespoons
- Vanilla bean: 1
- Alcohol: 1 tablespoon
- Almond flakes: 50 grams
Preparation
- Whip 200 ml of heavy cream with 2 tablespoons of powdered sugar, then add the seeds from the vanilla bean and gradually add 250 g of mascarpone cheese, one spoon at a time. Mix the cream gently until the mascarpone is well combined with the whipped cream. It’s easier to whip the cream in a tall and not too wide container. The cake has a moderate sweetness, so if someone prefers it sweeter, more powdered sugar can be added to the creams.
- In another bowl, whip the remaining heavy cream with 2 tablespoons of powdered sugar, add cocoa powder, alcohol, and gradually add the remaining mascarpone cheese. Mix only until the heavy cream is evenly combined with the cheese.
- Line the bottom of a mold with cocoa cookies, spread half of the cocoa cream over them, and cover with another layer of cocoa cookies. Spread half of the vanilla cream over the cocoa cookies, then layer with the whole grain cookies. Spread the remaining cocoa cream over them, and top with another layer of whole grain cookies. Finally, spread the remaining vanilla cream over the whole grain cookies.
- Sprinkle the top of the cake with a thin layer of crushed cocoa cookies (5 – 6 pieces), mixed with chopped almonds. Cookies and almonds can be crushed in a blender or mortar.
- Refrigerate the cake preferably overnight to set and allow the cookies to absorb the moisture from the cream. Store the cake in the refrigerator and serve chilled.
