No-bake biscuit cake with coffee and walnuts — almonds (Print version)
No-bake biscuit cake with coffee and walnuts — almonds. 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.
# Ingredients:
Base
01 -
200 g plain butter biscuits, without filling
Filling
02 -
400 g mascarpone, chilled
03 -
300 ml whipping cream, at least 35% fat, chilled
04 -
70 g powdered sugar
Flavor ingredients
05 -
5 g instant coffee granules
06 -
60 g walnuts, chopped
07 -
25 g flaked almonds
08 -
10 ml water
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
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.