Desserts
No-Bake Chilled Cake
A chilled cake with no eggs, no oven, and no stovetop — an incredibly easy cake with a very reasonable cost. The instructions may seem long, but the result is amazing and it can make a wonderful birthday cake.
Ingredients
Start here, then move straight into the method.
- 2 tablespoons Nescafe
- 2 packs Ulker biscuits, or any biscuits available
- 2 packets powdered chantilly cream, or 2 cups liquid whipping cream
- 1/2 cup powdered sugar, if using unsweetened liquid whipping cream
- 1 tablespoon Nescafe + 1 tablespoon milk powder dissolved in 1 cup water for dipping the biscuits
- Topping
- 200 g chocolate with 1/2 cup liquid cream (you can substitute the liquid cream with 1/4 cup milk + 1 tablespoon butter)
- or
- cocoa
Method
Follow the cooking sequence without leaving the page.
- First, dissolve the 2 tablespoons of Nescafe in 1/4 cup hot water and set aside to cool if using powdered chantilly cream.
- Whip the powdered chantilly cream with the dissolved Nescafe (you can replace the Nescafe with cold water or milk, of course, according to the instructions on the cream packet). If using liquid whipping cream, do not dissolve the Nescafe; add it directly with the sugar to the liquid cream and beat together briefly until the cream forms.
- To prepare the biscuits, dissolve 1 tablespoon Nescafe with 1 tablespoon milk powder in 1 cup hot water beforehand and let it cool so we can use it for dipping the biscuits. Dip the biscuits briefly so they do not fall apart if they absorb too much liquid, then arrange them side by side in a tray, Pyrex dish, or cheesecake pan, depending on what is available, to form the first layer of biscuits.
- Spread some of the cream we whipped earlier over the first biscuit layer and smooth the surface. Then dip more biscuits and arrange them over the cream to make a second biscuit layer.
- Again, spread a layer of cream, and continue like this until all the ingredients are used up — a layer of biscuits followed by cream — making sure the top layer is cream.
- Place the Pyrex dish or pan in the refrigerator long enough for it to set well.
- Once it has set well, after at least 2 hours in the fridge, prepare the chocolate topping. In a saucepan, heat the liquid cream or milk with the butter, then add the chocolate and stir over low heat until the mixture is completely smooth and you have a pourable chocolate sauce.Timers: 120 min
- When the melted chocolate has cooled to room temperature, remove the pan from the fridge and pour the chocolate over the top. You can replace the chocolate layer with cocoa if that is what you have.
- Serve the chilled cake immediately, or return it to the fridge for a while so the chocolate layer can set.
- The chilled cake from our friend and cook from What Are We Cooking Today
- For more from Ruwida, here is Chocolate Honeycomb Pastry
- Here is how to make the tastiest special pistachio mafroukeh
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Chocolate Honeycomb Pastry
- Easy Petit Four Recipe
- special pistachio mafroukeh
