No-Bake Fridge Cake
No-Bake Fridge Cake | Recipe
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No-Bake Fridge Cake | Recipe

Just Spices Just Spices
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
40 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 2 tsp
    Coffee Kiss
     Add a pinch to get more from your coffee £3.99 £88.67/kg Incl. 0% Tax, excl. shipping
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    Coffee Kiss
  • 500 ml
    low-fat milk
  • 4
    egg yolks
  • 50–70 ml
    agave syrup
  • 40 g
    cornflour
  • 1
    vanilla pod
  • 2 packets
    digestive biscuits (around 40 biscuits)
  • Extra
    milk, to dip the biscuits in
  • 200 g
    dark chocolate
  • 50 g
    butter
  • 200 ml
    single cream
  • Optional
    Chocolate shavings, chopped hazelnuts or berries to decorate
1
Make the crème patissière. Heat 500 ml milk with the vanilla pod in a saucepan until almost boiling.
2
In a bowl, whisk the egg yolks with the agave syrup. Add the cornflour and 1 tsp Coffee Kiss and mix well.
3
Pour the hot milk over the egg yolk mixture, stirring constantly.
4
Pour everything back into the pan and cook over a low heat, stirring until the cream thickens.
5
Leave the crème patissière to cool and cover with cling film to prevent it from forming a skin.
6
Pour the extra milk into a bowl and add 1 tsp Coffee Kiss. Dip the biscuits lightly in the milk and place on the base of a buttered square baking tin (20 × 20 cm).
7
Spread a layer of crème patissière over the biscuits.
8
Place another layer of biscuits dipped in milk on top and cover with more crème pat.
9
Continue with a layer of biscuits, then a layer of crème pat, until all the crème pat has been used up. Finish with a layer of biscuits.
10
Melt the chocolate with the butter and single cream and pour over the biscuits as the final layer.
11
Leave the cake to cool in the fridge for at least 4 hours, preferably overnight.
Tip: Decorate with chocolate shavings, hazelnuts or berries before serving.

Nutritional information: (Per person)

Calories
415 kcal

Carbohydrates
35 g

Protein
5.7 g

Fat
28 g

Method
1
Make the crème patissière. Heat 500 ml milk with the vanilla pod in a saucepan until almost boiling.
2
In a bowl, whisk the egg yolks with the agave syrup. Add the cornflour and 1 tsp Coffee Kiss and mix well.
3
Pour the hot milk over the egg yolk mixture, stirring constantly.
4
Pour everything back into the pan and cook over a low heat, stirring until the cream thickens.
5
Leave the crème patissière to cool and cover with cling film to prevent it from forming a skin.
6
Pour the extra milk into a bowl and add 1 tsp Coffee Kiss. Dip the biscuits lightly in the milk and place on the base of a buttered square baking tin (20 × 20 cm).
7
Spread a layer of crème patissière over the biscuits.
8
Place another layer of biscuits dipped in milk on top and cover with more crème pat.
9
Continue with a layer of biscuits, then a layer of crème pat, until all the crème pat has been used up. Finish with a layer of biscuits.
10
Melt the chocolate with the butter and single cream and pour over the biscuits as the final layer.
11
Leave the cake to cool in the fridge for at least 4 hours, preferably overnight.
Tip: Decorate with chocolate shavings, hazelnuts or berries before serving.

Nutritional information: (Per person)

Calories
415 kcal

Carbohydrates
35 g

Protein
5.7 g

Fat
28 g

No-bake fridge cake

Ideal for making ahead, this no-bake fridge cake – with digestive biscuits, smooth crème pat and covered in chocolate ganache – is lower in sugar than other no-bake cake recipes but just as delicious! It is inspired by the Spanish tarta de abuela, or Grandma’s chocolate cake, and goes perfectly with a cuppa at teatime. Coffee Kiss is our hero here, lending warm notes of cinnamon and almond to the creamy layers.

 

More teatime recipes

Looking for more cake inspiration? You’ve come to the right place. Scroll through our delicious cake recipe collection and pick out your next bake. May we suggest a slice of Yorkshire parkin – a tasty treat elegantly spiced with our Pumpkin Pie Spice. Or maybe some nostalgic jam buns – given a flavour boost with our Sweet Allrounder!

Ingredients

Persons
  • 2 tsp
    Coffee Kiss
     Add a pinch to get more from your coffee £3.99 £88.67/kg Incl. 0% Tax, excl. shipping
    Discover more products
    Coffee Kiss
  • 500 ml
    low-fat milk
  • 4
    egg yolks
  • 50–70 ml
    agave syrup
  • 40 g
    cornflour
  • 1
    vanilla pod
  • 2 packets
    digestive biscuits (around 40 biscuits)
  • Extra
    milk, to dip the biscuits in
  • 200 g
    dark chocolate
  • 50 g
    butter
  • 200 ml
    single cream
  • Optional
    Chocolate shavings, chopped hazelnuts or berries to decorate

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