Discover the joy of creating a scrumptious no-bake layered cake, a dessert that combines the rich flavors of vanilla pudding, roasted hazelnuts, and white chocolate with the tartness of fresh raspberries. This decadent treat layers smooth pudding and cream between crisp wafer sheets, culminating in a luscious dessert that requires no oven time and can be prepared quickly for any festive gathering.
Why You'll Love This:
This cake is a dream come true for those who appreciate rich, creamy desserts without the hassle of baking. Each layer melds together to create a symphony of textures—from the soft, indulgent pudding to the crunchy hazelnuts and the juicy burst of raspberries. The combination of sour cream and sweet whipped cream adds a delightful creaminess that perfectly balances the sweetness of the other components.
Perfect Occasion:
Ideal for upcoming holidays, this cake is a show-stopping dessert that's perfect for celebrations such as birthdays, anniversaries, or any special occasion that calls for something extraordinary. Its elegant appearance and exquisite taste make it a great choice for holiday feasts, where a memorable dessert is a must.
Decoration Tips:
For an eye-catching presentation, garnish the top layer of this cake with additional raspberries and a sprinkle of crushed hazelnuts. Drizzle some melted white chocolate over the top for a stylish finish. Consider dusting with powdered sugar or cocoa powder to add a touch of sophistication. Edible flowers can also be placed around the edges for a pop of color and natural beauty.
Ingredients:
- 1 package of wafer sheets
- 1 liter of milk
- 8 tablespoons sugar
- 3 packets of vanilla-flavored pudding mix
- 250g butter
- 100g white chocolate
- 200g powdered milk
- 200g roasted, coarsely ground hazelnuts
- 500ml heavy cream
- 180g sour cream
- 300g raspberries
Instructions:
- Pudding Preparation:
- Dissolve the pudding mix in 200ml of milk. Bring the remaining milk to a boil with the sugar, then add the pudding mixture. Whisk continuously until thickened. Stir in the butter and white chocolate until fully melted. Let the mixture cool, then incorporate the powdered milk and hazelnuts.
- Cream Mixture:
- In a separate bowl, whip the heavy cream until stiff. Fold in the sour cream until well combined.
- Assembly:
- Begin by placing a wafer sheet in the bottom of your serving dish. Spread a portion of the pudding mixture over the sheet, followed by a layer of the cream mixture. Add another wafer sheet and repeat the layering process, adding raspberries every third layer. Continue this process until all ingredients are used up.
- Chilling:
- Refrigerate the cake for at least 4 hours, or ideally overnight, to allow the flavors to meld and the cake to set properly.
Enjoy this rich and creamy no-bake layered cake, a perfect addition to your festive table that is as delightful to look at as it is to eat!