No-Bake Speculoos Cake
Indulge in the bliss of a No-Bake Speculoos Cake, a delightful treat that's a breeze to whip up! Layer crunchy speculoos cookies with a creamy filling, and watch as this dessert comes together without turning on the oven. Perfect for Ramadan gatherings, this cake promises to impress with its rich flavor and satisfying texture!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 200 g of melted butter (14 tbsp)
- 40 cl of liquid cream (30% fat) (13.5 fl oz)
- 500 g of mascarpone (17.6 oz)
- cold milk for soaking
🫙Pantry Staples(2)
- 60 g of powdered sugar (0.3 cup)
- 2 packets of vanilla sugar
📦Other(3)
- 300 g of speculoos cookies (10.6 oz)
- speculoos cookies for decorationoptional
- speculoos paste
👨🍳 Instructions
- 1
Crush 300 g of speculoos cookies and mix with 200 g of melted butter until sandy.
- 2
Press the mixture into a mold lined with speculoos cookies and freeze for 20 minutes.
- 3
Prepare the speculoos cream by whipping 500 g of mascarpone, 40 cl of liquid cream, 2 packets of vanilla sugar, and 60 g of powdered sugar until thick.
- 4
Add a tablespoon of speculoos paste to the whipped cream and mix gently.
- 5
Spread half of the cream mixture over the cookie base.
- 6
Soak speculoos cookies in cold milk and layer them on top of the cream.
- 7
Add the remaining cream on top and smooth it out.
- 8
Melt some speculoos paste, let it cool, and drizzle over the top.
- 9
Decorate with speculoos cookies and refrigerate for an hour before serving.
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
No-Bake Speculoos Cake
Indulge in the bliss of a No-Bake Speculoos Cake, a delightful treat that's a breeze to whip up! Layer crunchy speculoos cookies with a creamy filling, and watch as this dessert comes together without turning on the oven. Perfect for Ramadan gatherings, this cake promises to impress with its rich flavor and satisfying texture!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 200 g of melted butter (14 tbsp)
- 40 cl of liquid cream (30% fat) (13.5 fl oz)
- 500 g of mascarpone (17.6 oz)
- cold milk for soaking
🫙Pantry Staples(2)
- 60 g of powdered sugar (0.3 cup)
- 2 packets of vanilla sugar
📦Other(3)
- 300 g of speculoos cookies (10.6 oz)
- speculoos cookies for decorationoptional
- speculoos paste
👨🍳 Instructions
- 1
Crush 300 g of speculoos cookies and mix with 200 g of melted butter until sandy.
- 2
Press the mixture into a mold lined with speculoos cookies and freeze for 20 minutes.
- 3
Prepare the speculoos cream by whipping 500 g of mascarpone, 40 cl of liquid cream, 2 packets of vanilla sugar, and 60 g of powdered sugar until thick.
- 4
Add a tablespoon of speculoos paste to the whipped cream and mix gently.
- 5
Spread half of the cream mixture over the cookie base.
- 6
Soak speculoos cookies in cold milk and layer them on top of the cream.
- 7
Add the remaining cream on top and smooth it out.
- 8
Melt some speculoos paste, let it cool, and drizzle over the top.
- 9
Decorate with speculoos cookies and refrigerate for an hour before serving.