The easy no-bake starry cake is a delicious and simple cake to prepare, really quick, and does not require the use of an oven.
In fact, as the name suggests, the main ingredient is these delicious chocolate cookies, which can however be substituted with others having similar characteristics.
The cookies are slightly soaked and then covered by a delightful filling between layers.
A treat that no one I know, among chocolate lovers, has ever been able to resist.
To make this cake even more delicious, there is fresh cream, hazelnut cream, and if you like, assorted nuts.
A fresh dessert to keep in the fridge, ready to offer to friends and family or to enjoy during a well-deserved break.
And if you want a version with a lower calorie intake that doesn’t disrupt the original recipe, here is the version for you: less caloric starry cake.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 456.13 (Kcal)
- Carbohydrates 22.96 (g) of which sugars 6.86 (g)
- Proteins 7.23 (g)
- Fat 37.39 (g) of which saturated 5.05 (g)of which unsaturated 5.17 (g)
- Fibers 2.83 (g)
- Sodium 366.04 (mg)
Indicative values for a portion of 108 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
- 15.75 oz cookies (starry type)
- 7 oz hazelnut cream
- 2 cups fresh liquid cream
- 2 tbsps powdered sugar (or granulated)
- 2.5 oz toasted hazelnuts (or a mix of hazelnuts, almonds, and walnuts)
- 0.85 cup milk
Tools
- Electric mixer
- 1 Blender
- Baking pan 12 in x 9 in
Steps
To prepare the easy no-bake starry cake, start by coarsely chopping the nuts in the mixer, which can be a mix as in my case, or a single type like hazelnuts.
Then whip the cold cream from the fridge, after sweetening it with two tablespoons of powdered sugar.
Prepare a cup of milk on the work surface.
In the chosen baking pan, create a thin, but uniform layer of cream.
Quickly dip the cookies in the milk prepared earlier and arrange them so as not to leave empty spaces.
To get a cake where the cookies retain a crunchy consistency, do not use cookies that are no longer crisp or perhaps aged over time. Always prefer cookies from a freshly opened package.
Spread a few tablespoons of hazelnut cream on top, which will already be sufficiently soft in summer.
In winter, it will instead be necessary to soften it in a bain-marie, immersing the jar for a good part of its height in hot water.
At this point, make another layer of cream and sprinkle the surface with chopped nuts.
Repeat the process again with another layer of cookies, then with hazelnut cream and then cream.
This time, however, being the final layer, spread the hazelnut cream also on the cream and finish with the nuts.
The easy no-bake starry cake is now ready.
Serve after letting it rest in the fridge for at least a couple of hours. The next day it will be even better.
Storage
Store in the fridge, well-covered with plastic wrap for about 3 days.
If only fresh ingredients have been used, it can be frozen.
In this case, I recommend cutting the cake into slices, placing them on a tray and freezing them. When they are hard, store them individually in the freezer.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
