NO-BAKE TEA BISCUIT CAKE
Incredibly delicious No-Bake Chocolate Cake recipe made with Tea Biscuits.This cake is made without eggs and butter, with an irresistible Chocolate Mscarpone frosting and simple tea biscuits.It's very easy to make and perfect for the hot season because you don't need to bake or cook anything and you can enjoy it straight from the fridge!The biscuits disposition creates a *WOW* effect that will surely impress your guests!
Ingredients
- 240 g (8,5 oz) dark chocolate
- 160 g (2/3 cup) whipping cream hot
- 400 g (14 oz) Mascarpone cheese chilled; or a cream cheese like Philadelphia if you can't find Mascarpone
- 60 g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 72 (455 g - 16 oz) rectangular simple tea biscuits
Instructions
- Chop the dark chocolate and place it in a heatproof medium size bowl.
- Add the hot whipping cream, let it rest for few minutes, then stir until all the chocolate is melted (if there are still some small unmelted chocolate pieces, heat in microwave for few seconds).Cover with plastic wrap and put in refrigerator to slightly cool down.
- In a large bowl, place Mascarpone cheese, powdered sugar, vanilla and mix until well combined and fluffy. Do not overmix, it should rests thick.
- Add the melted chocolate mix slightly cooled down and mix until well combined.
- Transfer into a piping bag to spped up the cake assembly (not needful if you don't have a piping bag).
- Place some chocolate filling onto one cookie, then place on top another cookie and create a sandwich cookies: keep on assembling sandwich cookies, you get 36 sandwich matched cookies.
- Assemble 3 sandwich cookies together using the chocolate filling as glue. You get 12 block of matched sandwich cookies (every block is made by 6 cookies).
- Assemble the cake onto your serving plate: place one cookie block orizzontally, then place a block of cookies next to it turning it vertically. Always use the chocolate filling to glue the cookie blocks together.
- Create three lines of cookie blocks using the same technique. Pay attention to attach cookie blocks placing in different orientation: if you place one block orizontally, then the next cookie block should be placed in vertical position. Always use the chocolate filling to glue the cookie blocks together and for filling the gaps.
- Then create a second layer of cookie blocks on top of the first one: always pay attention to attach cookie blocks alternating the orientation.
- When the cake is assembled, frost it using the chocolate filling and a spatula to smooth the edges. Reserve some chocolate filling for the final decoration.
- Place the cake and the chocolate ganace in refrigerator to set for at least 3 hours (better overnight if you live in a hot climate).
- Decorate the cake on top using the remaining chocolate ganache and a 1M piping tip. You can use some hazelnuts as decoration on top (optional).
- Slice and serve it when chilled: it's delicious served with whipping cream!
Video
Notes
Store in refrigerator for about 4-5 days.
I prefer to let it rest overnight in refrigerator and serve it the day after, so the biscuits turn out soft!