Butter and cocoa biscuits, fluffy mascarpone cream, a caramel layer, and grated chocolate come together in this simple no-bake cake full of delightful flavors and contrasting layers. Thanks to overnight chilling, the biscuits soften, the layers meld together, and the dessert is easier to slice.
This cake is prepared without an oven on a 24 × 24 cm tray. Simply layer the biscuits, cream, and caramel mixture, sprinkle the top with chocolate, and let everything rest in the fridge. If you want a firmer cream, you can also use two cream stabilizers.
What You’ll Need
For the biscuit layers:
- 12 butter biscuits,
- 24 cocoa biscuits.
For the cream and caramel layer:
- 250 g mascarpone cheese,
- 500 ml whipping cream,
- 2 tablespoons powdered sugar,
- 1/2 can of fondant – caramel mixture,
- 2 cream stabilizers (optional).
For finishing:
- 100 g chocolate.
Step-by-Step Preparation:
1. Prepare the tray: Prepare a 24 × 24 cm tray and carefully line it with plastic wrap. The wrap will make it easier to remove the chilled cake later and help keep the layers even.
2. First biscuit layer: Arrange a single layer of butter biscuits on the bottom of the lined tray. Place them close together to create a flat and stable base for the whole no-bake cake.
3. Prepare the mascarpone cream: Whip the chilled cream together with powdered sugar and mascarpone until you get a fluffy foam. For a more stable mixture, you can first mix the powdered sugar with the cream stabilizer and then incorporate it into the cream.
4. Spread the first half of the cream: Evenly spread half of the prepared mascarpone cream over the butter biscuits. Smooth the surface so the next layer of biscuits sits evenly and the finished cake has neat layers when sliced.
5. First cocoa biscuit layer: Cover the cream with a layer of cocoa biscuits. Place them gently without pressing too hard, so the cream doesn’t squeeze out between the biscuits and the layer remains tidy.
6. Add the caramel mixture: Evenly spread the fondant or caramel mixture over the cocoa biscuits. Work gently so the bottom biscuit layer doesn’t shift and the caramel stays spread across the entire cake.
7. Second cocoa biscuit layer: Cover the caramel mixture with a second layer of cocoa biscuits. Again, place them closely together, as this layer will separate the caramel from the remaining mascarpone cream.
8. Finish with cream and chocolate: Spread the remaining half of the cream over the cocoa biscuits and smooth it out evenly. Grate the chocolate and sprinkle it over the entire surface to finish the cake.
9. Chill overnight: Place the prepared cake in the fridge overnight. During this time, the biscuits will soften, the cream will firm up, and all the layers will meld, making the dessert easier to portion.
Why Let the Cake Rest Overnight
Resting is an essential part of preparing this no-bake cake. The biscuits need time to absorb moisture from the mascarpone cream and soften. Without enough chilling, the layers might slide when slicing, and the biscuits would remain too firm.
That’s why you should finish the cake ahead of time and leave it in the fridge until the next day. Use the plastic wrap to carefully lift the cake from the tray and keep the edges straight.
How to Make a More Stable Cream
Chill the cream well before whipping, then combine it with mascarpone and powdered sugar. For a firmer result, you can use two cream stabilizers as in the original recipe. It’s best to first mix the powdered sugar with the stabilizer so it distributes evenly in the cream.
Final Tip
When layering, carefully smooth the cream all the way to the edges of the tray and place the biscuits without pressing too hard. Slice the finished cake only after it has rested overnight in the fridge, when the biscuit layers are soft and the cream is firm enough.
