I made this cake two weeks ago. It was very hot that day and I didn’t feel like using the oven. If you’re curious to know the full story of the cake and the recipe, keep on reading.I was preparing for my husband’s birthday. As he has been quite busy recently, he told me not to bake a cake. He meant that he didn’t want a cake whatsoever because it’s painstaking to make, it takes a long time, etc. But I thought to myself: “Okay, I won’t bake one. A cake can be made without baking anyway”, so I surprised him with this cake.
- 180 g sugar-free cocoa biscuits
- 75 g butter, melted
- 350 g mascarpone
- 100 g unsweetened peanut butter
- 80 g powdered xylitol
- 150 ml heavy cream, whipped to stiff peaks
- 1 tsp. vanilla extract
- cocoa powder for decoration
Line the bottom of a 16 cm springform pan with parchment paper.
In a food processor, pulse the biscuits until they become fine crumbs. Pour the butter over the biscuits crumbs and mix them well. Pour the crumb mixture into the springform pan and press it down. Put it into the fridge for 15 minutes.
Put the mascarpone into a big bowl, add the sweetener, the peanut butter and the vanilla and using an electric mixer, beat until smooth. Fold the whipped cream carefully but thoroughly. Save 3 tablespoonfuls of the mascarpone filling, pour the rest onto the biscuit crumb base and let it chill in the fridge for at least 3 hours. Before serving, use the saved three tablespoonfuls of mascarpone-peanut butter filling to decorate the cake with drops and sprinkle it with cocoa powder.