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No-bake biscuit cake with cardamom and pear — cranberries. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
Before you start
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
Preparation: 30 min. Cooking: about 8 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
Ingredients
Base
- 200 g plain butter biscuits, without filling
Filling
- 400 g mascarpone, chilled
- 300 ml whipping cream, at least 35% fat, chilled
- 70 g powdered sugar
Flavor ingredients
- 100 g firm pears, peeled and cored, prepared weight
- 0.5 tsp ground cardamom
- 50 g dried cranberries
- 10 ml water
Method
- Line the base and sides of the springform tin with baking parchment. Keep mascarpone and cream in the refrigerator until needed. This cake sets by chilling; it contains no raw eggs or gelatin.
- Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
- If apple or pear is included, cook the small diced pieces with 10 ml water in a small covered saucepan for 5–8 minutes until tender. Uncover and evaporate any free liquid, then cool completely. Do not add warm or watery fruit to cream.
- Briefly stir the cold mascarpone with powdered sugar until smooth. In a separate cold bowl whip the cream to firm peaks, stopping before it becomes grainy. Fold the whipped cream into the mascarpone in two additions with a spatula.
- Fold all the prepared flavor ingredients into the cream, including any cooled coffee or cooked fruit. Chop chocolate finely; do not melt it into the cream. Keep the cream cold while assembling.
- Spread a thin layer of cream on the base. Arrange a single layer of whole biscuits, breaking some to fit. Continue alternating biscuits and cream, dividing both into three approximately equal portions; finish with cream. Tap the tin gently to close gaps, then smooth the top.
- Cover and refrigerate at 4°C or below for at least 8 hours, preferably overnight, so the biscuits soften and the cream firms. Remove the ring only when fully chilled. Cut with a clean knife, wiping it between slices. Keep leftovers refrigerated.
Serving and slicing
Cut into 10 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
Storage
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
Summary
Cut into 10 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
FAQs
- Which pan should I use?
20 cm springform tin
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
- Does the timing include cooling?
Preparation: 30 min. Cooking: about 8 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
- How should I store the cake?
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
