Here is a no-bake cake, which you can literally make in 10 minutes. It takes a few hours for the cake to set but preparing is done within a few minutes. The base of the cake is egg liqueur combined with whipped cream and mascarpone. I associate egg liqueur with Easter, probably mainly because it is made of eggs 🙂
For this cake I used some egg liqueur I received last year as a gift. I am not a fan of drinking liqueurs, which is why I didn’t have the opportunity to use my gift earlier. But a cake is as good an occasion as any.
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Add gelatin into a bowl, pour cold water over it and let it stand for 10 minutes. Afterwards, heat the gelatin up (do not boil), mix and let it cool down slightly. Combine the still liquid and lukewarm gelatin with egg liqueur.
Crumble the biscuits to a consistency resembling breadcrumbs. Melt the butter. Combine the crushed biscuits with the melted butter.
Cover the bottom of a round-shaped baking tin with paper. Insert the mixture of crumbled biscuits and butter. Gently press it down with your hands and put it in the fridge for 20 minutes.
Pour cold whipped cream into a bowl and add caster sugar and whisk until half-stiff. Add mascarpone and the liquid mixture of egg liqueur and gelatin. Whisk until stiff. Pour the mixture into the tin previously filled with biscuits.
Cool the cake down at least for two hours in the fridge.
After adding mascarpone and liqueur the mixture must be whisked quickly. By whisking for too long you might end up making butter and that is something you don’t want to do.
I only used a little bit of caster sugar because I personally don’t like very sweet cakes.
I used a round shaped cake tin with a diameter of 20.5 centimetres.
Do you like no-bake cakes? If so, try our recipe for No bake fruity cloud cake.
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