The no-bake white chocolate and mixed nuts cake is an egg-free dessert, designed for those who love practical yet flavorfully refined recipes. The smoothness of white chocolate intertwines with the texture of almonds and hazelnuts, while the raisins soaked in rum add a delicate aromatic note that is never overpowering.
The dry biscuits, combined with milk, butter, and sugar, create a compact and pleasant base to cut, ideal for a cold cake to prepare in advance. The surface, finished with white chocolate and crushed pistachios, completes the dessert with a simple yet elegant touch.
A no-bake recipe suitable for any season, perfect when you want to serve a balanced, delicious, and easy-to-make dessert.
If you like white chocolate, try these other delicious desserts:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 587.78 (Kcal)
- Carbohydrates 68.09 (g) of which sugars 40.68 (g)
- Proteins 7.50 (g)
- Fat 33.01 (g) of which saturated 15.08 (g)of which unsaturated 13.90 (g)
- Fibers 2.88 (g)
- Sodium 184.81 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the No-Bake White Chocolate and Mixed Nuts Cake
- 9 oz white chocolate
- 1/3 cup almonds
- 1/3 cup hazelnuts
- 3/4 cup raisins
- 1/4 cup crushed pistachios
- 10.5 oz dry biscuits
- 1/4 cup sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/4 cup rum
Preparation of the No-Bake White Chocolate and Mixed Nuts Cake
Soak the raisins in rum and melt 7 oz of white chocolate in a double boiler or microwave. Remove from heat and let cool.
In a bowl, crumble the dry biscuits coarsely. Meanwhile, in another bowl, cream the butter with an electric mixer. Then, add the sugar and continue to beat.
Pour the melted chocolate into the cream and gently mix with a spatula. Then, add the crumbled biscuits, almonds, hazelnuts, and well-drained raisins.Then, add the milk, continuing to combine the ingredients. Place the mixture in a round springform pan (9.5 inches in diameter), lined with parchment paper.
Let the white chocolate cake rest in the refrigerator overnight.
After the resting time, remove the cake from the mold and decorate it with the remaining 2 oz of melted white chocolate and crushed pistachios.Store the cake in the fridge until serving.
Storage
The white chocolate and mixed nuts cake can be stored in the refrigerator for 3–4 days, well covered with plastic wrap or in an airtight container. Before serving, let it sit at room temperature for 10–15 minutes to achieve a softer and more pleasant texture to cut.
It can also be frozen in portions: in the freezer it lasts for about 1 month.
Related Recipes
Chocolate Salami with Raisins and Rum: When Chocolate Becomes an Emotion
Chocolate Salami: The Delicious Dessert to Share During the Holidays.
FAQ
Can I prepare the white chocolate and mixed nuts cake in advance?
Yes, it is ideal to prepare even the day before: resting in the refrigerator helps to compact the cake well and makes cutting more precise.
Can I substitute the raisins soaked in rum?
Of course, you can use raisins soaked in water, orange juice, or milk, or replace them with other dried fruits like cranberries or dried apricots.
Which biscuits are best suited for this recipe?
Dry biscuits like digestive or simple shortbread are perfect, as they absorb liquids well without becoming soggy.
Can I use other nuts besides almonds and hazelnuts?
Absolutely yes: walnuts, cashews, or chopped pistachios integrate well into the recipe, maintaining the balance of textures.
