No-bake Biscuit Cake

The no-bake biscuit cake is a simple and tasty dessert that you can prepare in a short time. Here is the recipe.

Ingredients

• 300 g of dry biscuits (like Digestive or Oro Saiwa)
• 100 g of melted butter
• 250 g of mascarpone
• 100 g of powdered sugar
• 200 ml of whipping cream
• Fresh fruit to taste (for example, strawberries, kiwi, bananas)
• Lemon juice
• Gelatin sheets or liquid gelatin (optional)

Preparation

1. Start by finely crushing the biscuits. You can do this by hand or with the help of a food processor.
2. In a bowl, mix the crushed biscuits with the melted butter until you have a homogeneous mixture. This will be the base of your cake.
3. Line the bottom of a springform pan with parchment paper and pour in the biscuit and butter mixture. Press down well with the back of a spoon or your hands to create a compact base.
4. In another bowl, whip the mascarpone with powdered sugar until it turns soft and fluffy.
5. In another bowl, whip the cream and then gently fold it into the mascarpone mixture.
6. Pour the mascarpone and cream mixture over the biscuit base, leveling the surface, and place the cake pan in the refrigerator to firm up for at least 3-4 hours, better if overnight.
7. Before serving, decorate with the fresh fruit of your choice. If desired, you can sprinkle the fruit with a bit of lemon juice to prevent oxidation, or cover the cake with gelatin to give it a shiny finish and protect the fruit.

If you want, you can further enrich this cake by adding layers of chocolate cream, Nutella, or jam between the biscuit base and the mascarpone cream, or by sprinkling the cake with chocolate shavings, dried fruit, or crushed biscuit crumbs.

Curiosity

This cake is an excellent choice for summer, when you prefer to avoid turning on the oven. It’s also a dessert that stimulates creativity, allowing you to play with layers and flavors depending on the season and your personal tastes.