No‑bake peanut butter cake: A creamy summer delight

A no-bake cake with peanut butter cream is a simple yet impressive solution that is sure to amaze many. Creamy layers are shared, forming the base of most no-bake desserts. However, with the addition of peanut butter, this one surpasses the others.

You can prepare a variety of cake creams based on whipped cream. Mascarpone cheese, which has a delicate flavor and excellent texture for creams, gives it a velvety and exquisite taste. However, this is not the end, as adding peanut butter is responsible for the flavor of this cream. This specialty's flavor duo of saltiness and sweetness works like a charm.

If you don't want to waste anything, whip the cream properly. The cream should be whipped while very cold, preferably in a metal or glass bowl, but not plastic. Notably, the bowl should be grease-free and dry. Even one drop can ruin the effect. The best option for whipping is heavy cream with 36% fat content, although "30%" will also work. Any other with a lower fat content may not whip stiffly enough.

Ingredients:

          
• 1 package of peanut wafers
• 1.5 cups of chilled heavy cream (30%)
• 1 cup of chilled mascarpone cheese
• 2-3 tablespoons of peanut butter
• 2 tablespoons of granulated sugar
• Chopped dark chocolate or cocoa powder for sprinkling

Preparation:

1. Prepare the form. Line it with plastic wrap, leaving some excess on the sides.
2. Line the bottom of the form tightly with peanut wafers.
3. Whip the well-chilled cream until stiff, and add sugar toward the end of whipping.
4. Then, while continuing to whip, add the mascarpone cheese. Lastly, add the peanut butter. Mix everything until a smooth cream forms.
5. Spread the mixture over the wafers, smooth the top, and cover the entire form with the plastic wrap left on the sides.
6. Place the no-bake peanut buttercream cake in the refrigerator for several hours to set the cream.
7. Before serving, sprinkle the top of the dessert with cocoa or chopped dark chocolate.