White and fresh like snow, but don’t get confused: this is a summer cake!
A fragrant biscuit and coconut crust welcomes the enveloping mascarpone cheese and white chocolate cream.
The final touch? Crunchy almonds! So, if I’ve convinced you make the list of ingredients and try this yummy recipe as soon as possible.
MAKES 1 CAKE (20-22 CM DIAMETER)
READY IN 20’ + COOLING TIME
3,5 oz white chocolate (1 bar)
4,4 oz butter
8,4 oz biscuits
2 tablespoons grated coconut, dry
8,4 oz mascarpone
8,4 oz whipping cream
STEP 1: MELT THE CHOCOLATE
Break the chocolate bar with hands and melt it in a water bath. Remove the pan from the hot water and let cool at room temperature while continuing with the recipe.
STEP 2: MAKE THE COOKIE CRUST
Melt the butter in a saucepan.
Blend the biscuits, transfer them to a bowl together with coconut and melted butter.
Mix with a spoon.
Line the cakepan with parchment paper and pour the mixture on it. With the back of the spoon press to level the cookie mixture. Put the cookie crust into the fridge.
STEP 3: MAKE THE CREAM
Place mascarpone cheese and cream in a bowl
and beat with electric whisk for ab. 5 minutes.
Now add the melted chocolate prepared on step 1 (make sure it’s cold!!).
STEP 4: FILL THE CAKE
Remove the cookie crust form the fridge and spread the cream on it, leveling with a spoon.
Dust the surface with sliced almonds and store in the fridge for at least a couple of hours.
Once cold, you can decorate the cake with dehydrated coconut, almonds and chocolate.
A PIECE OF ADVICE: if you prefer you can cool and store the cake even in the freezer, in this way it will last even more days 😉
#getBready & enjoy your meal