Nut and Toffee Square Recipe

Recipe for a delicious no-bake cake with nut and dulce de leche cream.

5 z 2 ocen

Prep Time 1

Total Time 1

Course Cakes

Servings 24

Calories 350 kcal

Line the mold with baking paper.
Arrange a layer of biscuits at the bottom - for me, it was about 20 pieces.
about 220 g biscuits
Whip the cold heavy cream with powdered sugar until it thickens.
500 ml heavy cream, 2-3 tablespoons powdered sugar
Mix the nut paste with mascarpone and add to the heavy cream - whip at high speed until the mixture is very thick.
2 tablespoons mascarpone cheese, 100 g hazelnut paste
Pour a little cold water over the gelatin, and when it swells, heat it briefly in the microwave.
3 teaspoons gelatin
Add a heaped tablespoon of the whipped mixture to the liquid gelatin and mix.
Pour the tempered gelatin into the cream mixture and quickly mix everything.
Transfer the nut cream onto the biscuits and spread evenly.
Arrange a second layer of biscuits on the cream.
Put the cake in the fridge for about an hour.

Whip the heavy cream until it thickens.
500 ml heavy cream
Add the dulce de leche one tablespoon at a time and whip at high speed.
5 teaspoons dulce de leche
Prepare the gelatin similarly to the previous cream.
3 teaspoons gelatin
Add a tablespoon of the cream to it, then add it to the rest of the cream.
Spread the top of the biscuits with dulce de leche (to taste) and then layer the dulce de leche cream on top.
dulce de leche
Put the mold with the cake in the fridge for about an hour (or longer).
Before serving, sprinkle the top of the cake with grated chocolate and chopped hazelnuts.
1 handful hazelnuts, dark chocolate

Servings: 100gCalories: 350kcalCarbohydrates: 24gProtein: 7gFat: 25g

Keyword cake with nut mousse, no-bake nut cake

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