Have you ever tasted the crumbled cake? A real pleasure when the crumbled and crunchy shortcrust pastry blends with the other creamy ingredients. Today I propose this recipe, but in the summer and multilayer version, without using the oven. Let's work!
Video of the Recipe
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Identity Card of the Recipe
- 298 KCal Calories per serving
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Ingrediants
- 300 g of dry biscuits
- 30 g of butter
- 50 ml of milk
- 250 ml of fresh cream
- 70 g of dark chocolate
- 70 g of sour cherries in syrup
- 100 g of fresh ricotta
- 3 g of isinglass
Materials Needed
- Hinged pan with a diameter of 18 cm
- Bowls
- Bag
- Rolling pin
- Electric whips
- Baking paper
Preparation
- Collect the cookies in a bag and chop them with a rolling pin until you get a powder.
- Melt the butter and pour it into the center of the chopped biscuits. Mix everything by pouring in the milk, just enough to form a mixture of moist crumbs.
Did you know that
The amount of liquid (milk) to add depends on the type of biscuits: the more buttery the biscuits, the less liquid we will have to add.
Unlike the classic cheesecakes, whose base is prepared with biscuits and melted butter, in this recipe we suggest mixing butter with milk, to reduce calories.- Line an 18 cm diameter hinged pan (or a steel ring) with parchment paper.
- Spread a third of the crumb mixture on the base of the pan.
- Meanwhile, soften the isinglass in cold water. Chop the dark chocolate with the knife.
- Whip the fresh cream until stiff, using the electric whisk.
- Squeeze the isinglass from the soaking and heat it with a tablespoon of cream until it dissolves completely. Add the melted isinglass to the whipped cream.
- Mix half of the cream with the warm melted chocolate.
- Pour the chocolate cream over the biscuit base.
- Make another layer with half of the remaining biscuit mixture.
- Mix the remaining cream with the sour cherries in syrup and with the ricotta. Spread this mixture over the biscuits and finish with a last layer of crumbs.
- Put the cake in the fridge and let it harden for at least two hours.
- Open the zipper, unmold the cake and serve the crumbled cake in slices.
- Keep refrigerated and use within 3 days. For longer storage (2 months), cut the cake into slices and place in the freezer.
Alice's comment - PersonalCooker
The no-bake cake is perfect for a rich snack or to finish an important meal: you can fill it with many other ingredients, ranging from custard to ricotta cream, from mascarpone cream to a fruit sauce! What will be your perfect match?Nutritional values and Health Comment on the recipe
The no-bake multilayer crumbled cake is a food that is part of desserts.
It has a high energy intake, whose calories are supplied mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids tend to be saturated, complex carbohydrates and peptides have a high biological value.
Cholesterol is significant and fiber is scarce.
The no-bake multilayer crumbled cake is a food that does not lend itself to all diets; in particular, it is contraindicated in the diet for overweight and metabolic diseases.
Contains lactose and gluten, which is why it cannot be consumed by those intolerant to milk sugar and by celiacs.
It is excluded from the vegan and vegetarian philosophy (to be admitted by the latter, it is necessary to replace the isinglass with a vegetable gelatin).
The average portion is around 30-35 g (90-105 kcal).
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