Almost No-Bake Chestnut, Apple and Coffee Cake

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Preparation info

  • Difficulty

    Easy

  • Serves

    8–10

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
40 Mins Preparation Time
10 Mins Cooking Time
2 Hrs Refrigeration Time

No baking (almost!) and not too sweet, this cake has everything going for it! Make sure you find the most chocolatey biscuits you can. Otherwise, add some cocoa powder with the butter at the beginning of the recipe.

Ingredients

  • 5 tart cooking apples
  • About 600 g (1 lb 5 oz) chocolate biscuits
  • 120 g ( oz) lightly salted butter, melted
  • 300 ml (10½ fl oz) thin (pouring/whipping) cream, well chilled
  • 2 tablespoons mascarpone cheese
  • 100 ml ( fl oz) very strong coffee
  • 1–2 tablespoons icing (confectioners’) sugar
  • 5–6 tablespoons vanilla chestnut spread (creme de marrons)

Method

PEEL THE APPLES, CUT THEM INTO SEGMENTS AND REMOVE THE SEEDS. Put them in a saucepan with a very small amount of water and cook over a medium heat for 10 minutes.

ONCE THE APPLES ARE NICE AND SOFT, PURÉE THEM UNTIL SMOOTH IN A BLENDER, THEN LET THEM COOL.

CRUSH THE BISCUITS AND COMBINE THEM WITH THE BUTTER. Line the bottom of a spring-form cake tin with this mixture. Press down well, then place the tin in the fridge for 2 hours to harden the base.

WHIP THE CREAM AND MASCARPONE WITH AN ELECTRIC BEATER UNTIL LIGHT, THEN MIX IN THE COFFEE AND ICING SUGAR.

SPREAD THE CHESTNUT SPREAD OVER THE BISCUIT BASE, THEN ADD A LAYER OF APPLE PURÉE ON TOP. Top off with the coffee-flavoured whipped cream and serve.