Sweeten your May with a quick, no‑bake treat
The spring weekends often calls for a variety of culinary delights. Friends might drop by, family gatherings are common, or perhaps you simply want to enjoy a peaceful coffee with something sweet on the side. In these situations, a quick no-bake cake can be the perfect solution.
A no-bake cake? It's basically a quick dessert stand-in. It's especially useful during the busy May long weekend when time is short for elaborate preparations, yet a sweet treat after a barbecue or family lunch would be appreciated. This simple cake not only comes together quickly but its taste is truly irresistible.
How to quickly prepare a dessert for guests?
A layer of graham crackers topped with delicious cream and caramel is as tempting as it gets, and the preparation is straightforward. Graham crackers take the place of sponge cake, and the caramel layer is already prepared. You just need to whip up the cream and assemble the layers. With such a well-composed dessert, you probably won't stop at just one slice. We suggest making it in a larger pan so it lasts throughout the weekend. Plus, the cake can be stored in the fridge for several days.
How to whip cream?
This dessert features a whipped cream-based filling. You’ll need heavy cream that should be well-chilled before starting. Use a metal or glass bowl, as plastic containers can affect the quality of the whipped cream.
When whipping the cream, gradually increase the speed of your mixer. This ensures even incorporation of air and prevents curdling. Add powdered sugar and mascarpone once the cream begins to thicken.
Quick no-bake cake
Ingredients:
- 18-21 oz of graham crackers
- 1 can of caramel or dulce de leche
- 2 cups of 30% or 36% cream
- 3 tablespoons of powdered sugar
- 9 oz of mascarpone cheese
- 1 milk chocolate bar
- 1 packet of whipped cream stabilizer
Method of preparation:
- Place a layer of graham crackers at the bottom of the pan and spread with caramel, followed by another graham cracker layer.
- Whip the cream (30%) with 3 tablespoons of powdered sugar and a stabilizer until stiff peaks form.
- Add mascarpone cheese and mix at low speed. Divide the cream mixture into two parts.
- Spread the first part of the cream over the graham crackers and add another layer of graham crackers on top.
- Spread a layer of caramel on them and follow with the remaining whipped cream.
- Grate the chocolate using the small holes of a grater and sprinkle it over the entire cake.
- Refrigerate the cake for several hours before serving.
