Summer delights: No‑bake nut cream cake steals the show

A no-bake cake with nut cream is a simple yet impressive solution that will surely amaze many. Cream-based layers are pretty standard in no-bake desserts, but this one with peanut butter stands out.

You can prepare many different cake creams based on whipped cream. With the addition of mascarpone cheese, known for its delicate taste and excellent consistency, the cream gains a silky texture and extraordinary flavour. The addition of peanut butter further enhances the cream's flavour. The salty and sweet combination in this treat works perfectly.

To ensure success, whip the cream properly. Whip well-chilled cream in a metal or glass bowl, not a plastic one. Notably, the bowl should be degreased and dry. Even one drop of grease can ruin the effect. For whipping, double cream with 36 percent fat content is best; "thirty" percent cream will also work, but anything with a lower fat content may not whip stiffly enough.

Ingredients:

• 1 package of nut wafers,
• 350 ml of chilled 30%-fat double cream,
• 260 ml of chilled mascarpone cheese,
• 2-3 tablespoons of peanut butter,
• 2 tablespoons of caster sugar,
• chopped dark chocolate or cocoa for sprinkling.

Preparation:

1. Prepare the form. Line it with cling film, leaving some extra on the sides.
2. Tightly line the bottom of the form with nut wafers.
3. Whip the well-chilled cream until stiff, and at the end of whipping, add sugar.
4. Then, continuing to whip, add the mascarpone cheese. Finally, add the peanut butter. Mix everything until a smooth cream forms.
5. Spread the mixture over the wafers, smooth the top, and cover the entire cake with the cling film left on the form's sides.
6. Place the no-bake nut cream cake in the fridge for a few hours to set.
7. Before serving, sprinkle the dessert with cocoa or chopped dark chocolate.