The cold cake with dual flavor cream is a delicious fresh and tasty dessert, prepared with layers of white and chocolate cream, a true delight for the palate.
I prepared this cake last month for the little one’s birthday, but I only managed to write down the recipe now, it’s a bit complicated when it comes to desserts, but she really appreciated it, after all, so tasty and inviting, how can you resist not having seconds.
This cake is prepared cold with a crunchy base of mixed cookies alternated with soft layers of cream, Nutella and the crunchiness of grated dark chocolate between each layer.
Apart from the chilling in the fridge, let’s say the preparation is simple and quick, follow me in the recipe with the steps you find after the photo.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Other
- Cuisine: Italian
Ingredients for the Cold Cake with Dual Flavor Cream
- 1 1/2 cups crispbread (mixed)
- 1/3 cup butter
- 1 cup fresh liquid cream
- 1 cup mascarpone
- 1/4 cup powdered sugar
- 3 1/2 oz dark chocolate
- to taste hazelnut cream
- 3 oz chocolate chips (or grated chocolate)
- 3 tbsp unsweetened cocoa powder
- to taste chocolate chips
- to taste Dragees (white and black chocolates)
- to taste sugar flowers (optional)
Tools for the Cold Cake with Dual Flavor Cream
- Electric Whisk
- 1 Blender
- 2 bowls
- 1 spatula
- 1 Mold 6.3 inches
- Freezer
Preparation for the Cold Cake with Dual Flavor Cream
In a food processor with blades, blend the mixed cookies; you can use whatever you have at home, add the softened butter, work and mix everything well.
Line the base of a springform pan with parchment paper.Transfer the blended cookie mixture into the mold and press them down well with the back of a spoon. Then place the mold in the fridge to chill.
Pour the very cold liquid cream into a bowl, also very cold, and start whipping it together with the powdered sugar using the electric whisks. When it is very firm, add the mascarpone and work it until forming a good compact cream.
Melt the dark chocolate in a bain-marie on the stove or for a few minutes in the microwave, let it thicken a bit.
Divide the cream into another bowl, leave one part white while in the other add the dark chocolate and the sifted unsweetened cocoa powder.Mix everything well until the ingredients are well combined.
Soften the hazelnut cream in a bain-marie or in the microwave.
Take the mold from the fridge, spread 2 tablespoons of hazelnut cream (Nutella) on the base and a bit of chocolate chips or grated chocolate.
Cover with half of the white cream, spread it well, then put it in the freezer for 10 minutes to thicken a bit.
Take the mold and pour all the chocolate cream, level it well and let it thicken another 10 minutes in the freezer.Take the mold again, spread another 2 tablespoons of softened Nutella and grated chocolate, cover the last layer with the white cream. Spread the cream well and add to taste some mixed chocolate dragees and chocolate chips.
Let the cold cake with dual flavor cream rest in the freezer for at least 2-3 hours.
Open the springform pan, remove the parchment paper and place it on a serving plate.
You can decorate the cake as desired, even with sugar flowers or cream tufts.
Anna recommends…
For the cake base, you can use any cookies you have at home, either white or chocolate.
Decorate the cake as desired according to your taste.
The cake can be kept in the freezer and consumed at room temperature.
For the cake base, you can use any cookies you have at home, either white or chocolate.
Decorate the cake as desired according to your taste.
The cake can be kept in the freezer and consumed at room temperature.
FAQ (Questions and Answers)
What can I substitute mascarpone with?
You can use another creamy cheese or drained ricotta.
What can I substitute hazelnut cream with?
You can use pistachio cream or chocolate cream.
What kind of cookies can I use for the base?
You can use any type of crispbread, either plain or chocolate.
