Just by looking at the long list of ingredients, you may think this is a difficult recipe to make. Believe me it’s not! First of all there is no baking involved which makes it the perfect dessert to try even for beginners. It may take a little more time to make but it’s so worth it. My friends were very impressed with this cake, too bad I made just a small one… I promise this won’t happen again : )). This amazing recipe is again from one of the Romanian blogs I enjoy following a lot – Lissa’s Cakes .
Time: 100 min, Prep: 70 min. Cook: 30 min + 1 hour chilling time
Servings: 10-12
Ingredients:
For the base:
- 125 g tea biscuits + 100 g biscuits
- 100 g peanuts
- 100 g unsalted butter
- 100 g white chocolate
I also used a loaf pan lined with plastic foil.
For strawberry jelly:
- 200 g strawberries
- 3 Tbsp sugar
- 1 Tbsp lemon juice
- 8 g gelatin
For cream filling:
- 3 eggs
- 6 Tbsp sugar
- 250 ml whipping cream
- 100 g semi-sweet chocolate
- 16 g gelatin
For chocolate glaze:
- 150 g chocolate (I used milk chocolate chips)
- 90 ml whipping cream
Directions:
Cake base:
Melt the chocolate over a pot of hot water. Place 125 g biscuits and peanuts in a food processor and blend until finely crushed. Mix with the melted butter and melted chocolate until the crumbs bind together.
Press the crumbs into the bottom of the pan and place the pan in the freezer.
Strawberry jelly:
In a food processor, puree the strawberries until smooth. Add the lemon juice and 3 tablespoons of sugar and place in a saucepan over low-medium heat. Bring to a boil and add the gelatin moistened in 2 tablespoon of warm water. Remove from the heat and set aside to cool.
Cream Filling:
Beat the eggs and the sugar in a bowl over a pot of boiling water until thick and creamy. Remove from the heat and set aside to cool.
Moisten the gelatin in 5 tablespoons of warm (not hot) water. I placed the bowl with gelatin in a pot of hot water while I made the whipped cream.
Don’t beat the whipping cream for too long, just until it forms soft peaks.
Melt the chocolate over a pot of hot water. Combine the whipped cream with the chilled egg mixture. Take half of the mixture and combine it with the melted chocolate and half of the moistened gelatin.
Spoon the mixture in the pan over the biscuit and peanut base.
Pour the strawberry jelly over and place pan in the freezer for 5 minutes.
Combine the other half of egg and whipped cream mixture with the remaining gelatin. Spoon it over the strawberry jelly. Place a layer of whole biscuits on top. Cover with plastic foil and refrigerate the cake for at least 1 hour.
Chocolate glaze:
To make the chocolate glaze, place the chocolate and whipping cream in small saucepan over low-medium heat. Stir continuously until smooth. Set aside for a few minutes until it becomes warm and has a pouring consistency.
Put the cake upside down and release it from the pan.
Pour the glaze onto the center of the cake and carefully spread it to the edges of the cake. Finally, decorate the top with sliced strawberries.
