Do you enjoy homemade cakes but usually find yourself needing an oven to bake them? If so, this recipe is perfect for you! It’s a lightning-fast cake to prepare.
Ingredients
- Tea biscuits, 40g
- Mascarpone cheese, 400g
- Heavy cream (30%), 200g
- Powdered sugar, 3 tablespoons
- Toffee spread, 250g
- Strawberries, 300g
- Milk chocolate, 70g
- Hazelnuts, chopped, 30g
Preparation
In a saucepan with boiling water, place a bowl so that the water level is below the rim of the bowl. Break the chocolate into pieces, add them to the bowl, and stir constantly until melted.
In a bowl, add mascarpone cheese, heavy cream, and powdered sugar. Mix until a smooth cream forms. Thoroughly wash the strawberries and cut them in half. Finely chop the hazelnuts.
Place tea biscuits on the bottom of a dish. Then spread half of the cream, followed by the toffee spread, and then the remaining half of the cream. Arrange the strawberries on top of the cream, drizzle the melted chocolate over the cake, and sprinkle with chopped hazelnuts. Chill in the refrigerator for at least 2 hours before serving.
