Creamy hazelnut mascarpone cake

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Today I'd like to share a recipe for a simple no bake cake: creamy dessert of mascarpone cheese, Nutella and roasted nuts.


We have everything that we could wish for: sweetness of Nutella and chocolate, melt-in-your-mouth filling, crunchy hazelnuts and a bit of balance provided by slightly salted biscuits. No one will be able to resist this cake - check it yourself!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 x 20 cm tin)

Base

  • 400 g biscuits (I used salted butter biscuits) 
  • 150 g Nutella

Dark filling

  • Gelatin to set 280 ml of liquid (I used 6 g powdered gelatin)
  • 250 g mascarpone cheese
  • 200 ml whipping cream
  • 100 g Nutella
Light filling
  • 100 g hazelnuts
  • Gelatin to set 280 ml of liquid (I used 6 g powdered gelatin)
  • 250 g mascarpone cheese
  • 200 ml whipping cream
  • 2 tbsp (30 g) icing sugar
  • 1 tsp vanilla paste

Topping

  • 120 g milk chocolate
  • 60 ml whipping cream

Method

  1. Put 100 g blanched hazelnuts into a cold pan, turn heat on to medium low and roast them for a few minutes until they become beautiful and golden, and release aroma. Take them off heat then, transfer them into a separate bowl and set aside to cool.
  2. Arrange salted biscuits in a brickwork pattern in a square baking tin lined with baking paper, 20 x 20 cm. Put 150 g slightly heated Nutella on top of biscuits and spread it carefully, leaving about 0.5 cm clean strip along the edges of the baking tin. Arrange a second layer of biscuits on top, also in a brickwork pattern, at 90 degrees relatively to the first layer.
  3. Pour 60 ml boiling hot water into a small bowl and add enough gelatin to set 280 ml of liquid (I used 6 g of powdered gelatin). Stir the contents of the bowl until gelatin dissolves and set it aside to cool slightly.
  4. Put 250 g cold mascarpone cheese and 200 ml cold whipping cream into a large bowl. Beat them together with an electric mixer until cream thickens up but does not reach stiff peak stage. Add 100 g Nutella and mix it in at low speed, only until fully incorporated. The filling will thicken up quickly once you add Nutella.
  5. Temper gelatin: add 1 tsp of filling and mix it into gelatin. Combine gelatin with the filling using a mixer at low speed, only until fully incorporated and smooth.
  6. Put the filling on top of biscuit base. Spread it in an even layer across the surface and even out the top. Be quite quick: the filling will start setting after you add gelatin and if you wait for too long the filling may be difficult to spread. Arrange another layer of biscuits on top of filling to separate it from the next layer. Put the baking tin into a fridge.
  7. Crush cool hazelnuts with a knife or a blender.
  8. Pour 60 ml hot water into a bowl and add the same amount of gelatin as previously. Mix the contents of the bowl until fully dissolved and set it aside to cool slightly.
  9. Put 250 g cold mascarpone cheese and 200 ml cold whipping cream into a large bowl. Add 2 tbsp icing sugar and 1 tsp vanilla paste. Beat them together with an electric mixer at medium speed until cream thickens up and the beaters leave visible marks in the filling. Add 3/4 of chopped hazelnuts and fold them into the filling carefully with a silicone spatula, also making sure there is no unmixed mascarpone in the bottom of the bowl.
  10. Temper gelatin by adding a bit of filling. Mix gelatin into the filling with a mixer. Spread filling immediately onto your cake and even out the top. Again, act quickly to make sure gelatin does not set the filling before you spread it. Arrange the final layer of biscuits on top. Return the cake to a fridge.
  11. Put 120 g milk chocolate and 60 ml whipping cream into a bowl. Melt them together in a microwave for 30-45 seconds, stirring every 15 seconds, until fully combined. Pour chocolate topping onto the biscuits and spread it in a thin layer. Scatter remaining hazelnuts on top of the cake. Put the cake into a fridge overnight to set.
  12. Enjoy!

Approximate nutritional value

100 g

  • 469 kcal
  • Carbs: 29 g 
  • Fat: 36 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 537 kcal
  • Carbs: 34 g 
  • Fat: 42 g
  • Protein: 6 g
  • Fibre: 1 g

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