This Hazelnut Cream Cake is a no-bake dessert that features layers of tea biscuits soaked in milk, covered with a rich hazelnut and mascarpone cream. Topped with a silky white chocolate ganache and swirled with more hazelnut paste, this cake offers a luxurious and nutty flavor profile, making it a perfect treat for any occasion.
Why You’ll Love This:
- The combination of mascarpone and hazelnut paste creates a creamy, nutty flavor that’s both indulgent and satisfying.
- The white chocolate ganache adds a layer of sweet elegance.
- The no-bake aspect makes it an easy and convenient dessert option.
- The marbled effect on top adds a visually stunning element.
Ingredients:
- Base: 300g tea biscuits, 150ml milk
- Hazelnut Cream: 500g mascarpone, 16g cream stabilizer (like cream of tartar), 8g vanilla extract, 20g granulated sugar, 250g hazelnut paste, 350ml heavy whipping cream
- Topping: 65ml heavy whipping cream, 125g white chocolate, 40g hazelnut paste
- Optional: Additional chopped hazelnuts for garnish
Method:
- Briefly dip tea biscuits in milk and layer them in a springform pan lined with parchment paper.
- Prepare the hazelnut cream by mixing mascarpone, cream stabilizer, vanilla extract, sugar, and hazelnut paste. Gradually add the whipping cream and whip until stiff peaks form.
- Layer the hazelnut cream over the biscuits, repeating the layers until all ingredients are used.
- For the ganache, heat the cream and pour it over the white chocolate. Stir until smooth.
- Spread the ganache over the cake. Swirl in some hazelnut paste for a marbled effect.
- Refrigerate overnight to set.
- Optionally, garnish with chopped hazelnuts before serving.
Pro Tips:
- Ensure the cream is whipped to the right consistency to prevent the cake from becoming too heavy.
- Chill the cake sufficiently for easy slicing and serving.
Enjoy your homemade Hazelnut Cream Cake with White Chocolate Ganache, a decadent dessert that’s sure to impress your guests!
