No-Bake Speculoos Cake
Indulge in the delightful world of no-bake desserts with this scrumptious Speculoos Cake! Combining the rich flavors of creamy mascarpone and the spiced crunch of speculoos cookies, this quick and easy treat is perfect for sharing during Ramadan. Whip it up in no time and enjoy a sweet slice of happiness without turning on the oven!
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 dipping
🫙Pantry Staples(2)
- 60 g of powdered sugar (0.3 cup)
- 2 sachets of vanilla sugar
📦Other(3)
- speculoos for decoration
- 300 g of speculoos biscuits (10.6 oz)
- speculoos paste
👨🍳 Instructions
- 1
Start by mixing 300 g of speculoos biscuits with 200 g of melted butter until you have a sandy texture.
- 2
Press the mixture into a mold lined with speculoos biscuits and freeze for 20 minutes.
- 3
Prepare the speculoos cream by whipping 500 g of mascarpone, 40 cl of liquid cream, 2 sachets of vanilla sugar, and 60 g of powdered sugar until fluffy.
- 4
Add a tablespoon of speculoos paste to the whipped cream and mix gently.
- 5
Spread half of the cream over the biscuit base in the mold.
- 6
Dip speculoos biscuits in cold milk and layer them on top of the cream.
- 7
Spread the remaining speculoos cream on top and drizzle melted speculoos paste over it.
- 8
Decorate with speculoos biscuits and refrigerate for one 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 delightful world of no-bake desserts with this scrumptious Speculoos Cake! Combining the rich flavors of creamy mascarpone and the spiced crunch of speculoos cookies, this quick and easy treat is perfect for sharing during Ramadan. Whip it up in no time and enjoy a sweet slice of happiness without turning on the oven!
📝 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 dipping
🫙Pantry Staples(2)
- 60 g of powdered sugar (0.3 cup)
- 2 sachets of vanilla sugar
📦Other(3)
- speculoos for decoration
- 300 g of speculoos biscuits (10.6 oz)
- speculoos paste
👨🍳 Instructions
- 1
Start by mixing 300 g of speculoos biscuits with 200 g of melted butter until you have a sandy texture.
- 2
Press the mixture into a mold lined with speculoos biscuits and freeze for 20 minutes.
- 3
Prepare the speculoos cream by whipping 500 g of mascarpone, 40 cl of liquid cream, 2 sachets of vanilla sugar, and 60 g of powdered sugar until fluffy.
- 4
Add a tablespoon of speculoos paste to the whipped cream and mix gently.
- 5
Spread half of the cream over the biscuit base in the mold.
- 6
Dip speculoos biscuits in cold milk and layer them on top of the cream.
- 7
Spread the remaining speculoos cream on top and drizzle melted speculoos paste over it.
- 8
Decorate with speculoos biscuits and refrigerate for one hour before serving.