Indulge in the flavors of summer with this Captivating Capri Cake, inspired by the beloved Capri ice cream. This no-bake dessert brings together the crunch of biscuits and almonds, the richness of chocolate, and the freshness of strawberries in a multi-layered treat that’s as delightful to look at as it is to eat. Effortless to prepare without any baking, this cake promises a delectable experience that combines texture and taste in every bite.
Why You’ll Love This:
This cake is a perfect homage to the cherished flavors of Capri ice cream, featuring a sweet and creamy filling that’s accented with the natural tartness of fresh strawberries. The chocolate layer adds a decadent touch, making each slice irresistibly rich yet balanced. The no-bake aspect makes it a wonderful choice for warm days when you want to enjoy a gourmet dessert without heating up the kitchen.
Perfect Occasion:
The Captivating Capri Cake is ideal for summer parties, picnics, or any festive occasion where a refreshing, fruity dessert is desired. Its elegant layers make it a showstopper that’s sure to impress at gatherings and special events. It’s also a wonderful treat for celebrating the end of a warm day or as a sweet weekend indulgence.
Decoration Tips:
Garnish the top of the cake with fresh strawberry slices or whole berries for a vibrant and appealing finish. A drizzle of melted chocolate or a dusting of powdered sugar can add an extra layer of luxury. For a more dramatic presentation, you can also use mint leaves or edible flowers to decorate around the edges.
Ingredients:
- 300 grams of ground biscuits
- 100 grams of ground almonds
- 130 grams of melted butter
- 135 ml of milk
- 100 grams of cooking chocolate
- 30 grams of oil
- 30 grams of butter
- 400 grams of fresh strawberries
- 1 tablespoon of sugar
- 100 ml of water
- 1 vanilla pudding mix
- 400 ml of milk (plus extra for the vanilla cream)
- 100 grams of butter
- 1 tablespoon of powdered sugar
- 100 grams of vanilla whipped cream (plus a little milk)
Instructions:
- Combine ground biscuits, ground almonds, melted butter, and milk. Press the mixture into a mold to form the base.
- Melt chocolate, oil, and butter together, either in a microwave or over a double boiler. Pour over the biscuit layer and refrigerate.
- Cook strawberries with sugar and a little water until they boil. Mash the strawberries with a fork or blend them. Separately, mix water and vanilla pudding mix, then add to the strawberries. Stir over low heat until thickened. Let it cool slightly before spreading over the chocolate layer.
- Boil 300 ml of milk. Mix the remaining 100 ml of milk with another packet of vanilla pudding mix and add it to the boiling milk. Cook until thickened and let it cool.
- Whip butter with powdered sugar, then blend it with the cooled pudding. Mix in the vanilla whipped cream with a little milk and add this mixture over the strawberry layer.
- Optionally, whip some additional cream and use it to frost the cake. Decorate with fresh strawberries.
Enjoy!
