No-bake cottage cheese and chocolate cake
Votes: 1
Time: 35 min plus cooling time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
The original name of this dessert is icebox cake, which literally translates as "refrigerator cake." It got its name from the way it's made: thin, crisp chocolate wafers are coated with whipped cream, layered, and then refrigerated overnight. Overnight, the wafers soak in the cream and become soft. This cake first appeared in the United States during World War I and later became very popular because all the ingredients for making it were store-bought, greatly simplifying the process.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.75 cups cold heavy cream 33%
- 1.5 tbsp. mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2/3 chocolate hazelnut spread (such as Nutella)
- 20 graham crackers with added cocoa
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Recipes with similar ingredients: chocolate-nut butter, shortbread cookies, vanilla extract, powdered sugar, mascarpone cheese, cream
Cooking the dish according to the recipe:
- Using a mixer, beat 1 cup heavy cream, 3/4 cup mascarpone, powdered sugar, and vanilla extract in a large bowl on low speed until smooth. Then increase the speed to medium and beat until stiff peaks form, 1-2 minutes.
- In a separate bowl, combine the remaining 3/4 cup heavy cream and mascarpone with the chocolate-hazelnut spread. Beat with a mixer on low speed until smooth, then increase the speed to medium and beat until stiff peaks form, 1-2 minutes.
- Line the bottom 20 cm of a baking pan with 4 graham crackers in a single layer, breaking off pieces to fill any empty spaces. Spread half of the vanilla whipped cream on top of the graham crackers, then make another layer of graham crackers. Top with half of the chocolate-hazelnut whipped cream.
- Then repeat: a layer of graham crackers, vanilla whipped cream with mascarpone, more graham crackers, and the remaining chocolate-hazelnut whipped cream. Cover everything with plastic wrap and refrigerate for at least 6 hours or overnight.
- Remove the plastic wrap and run a sharp knife around the edge of the pan. Remove the ring; smooth the sides of the cake with an offset offset spatula. Place the remaining 4 graham crackers in a large zip-top bag and crumble them finely. Sprinkle the sides of the cake with the crumbs.
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