Maxi-King Cake
Maxi-King Cake is a delicious dessert inspired by the famous Maxi King chocolate bars. This no-bake cake combines buttery cookies, creamy mascarpone, and rich chocolate to bring a taste of indulgence to your table. With its delightful layers and crunch from hazelnuts, this dessert is perfect for any occasion.
Why Make This Recipe
Making Maxi-King Cake is a great way to treat yourself and your loved ones. It’s easy to prepare and does not require baking, making it ideal for those who want a quick yet impressive dessert. The combination of flavors and textures will leave everyone coming back for seconds!
How to Make Maxi-King Cake
Ingredients:
- 200 g butter cookies
- 100 g butter
- 50 g whole milk chocolate
- 50 g chopped hazelnuts
- 500 g mascarpone
- 200 g cream cheese
- 200 g sugared condensed milk
- 200 g cream
- 5 leaves gelatin
- 100 g sugar
- 100 g cream (for caramel sauce)
- 70 g butter (for caramel sauce)
- 4 – 5 chocolate bars with milk cream filling
- 1 tablespoon of chopped hazelnuts (for decoration)
Directions:
Prepare the Base: Line a springform pan (Ø 24 cm) with baking paper. Crush the butter cookies using a high-performance mixer or chop them with a rolling pin. Melt the butter and chocolate together, then mix in the chopped hazelnuts and cookie crumbs. Press this mixture into the bottom of the springform pan and let it cool.
Make the Cream: In a bowl, combine mascarpone, cream cheese, and sugared condensed milk. Soak the gelatin leaves in cold water until soft. Place the gelatin in a small saucepan over low heat until dissolved, then remove from heat. Add 2-3 tablespoons of the cream to the gelatin and stir. Once the mixture is at room temperature, combine it with the remaining cream and mix until smooth.
Whip the Cream: Whip the cream until stiff peaks form, then gently fold it into the cream mixture. Spread this creamy layer over the biscuit base. Refrigerate for at least 3 hours to set.
Make the Caramel Sauce: In a coated pan, add sugar and heat over low heat until it caramelizes to a golden yellow color. Watch carefully to prevent burning.
How to Serve Maxi-King Cake
Once the cake has set, carefully remove it from the springform pan. Drizzle the caramel sauce over the top and garnish with chopped hazelnuts and broken chocolate bars. Slice and serve chilled for a refreshing dessert.
How to Store Maxi-King Cake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Tips to Make Maxi-King Cake
- Make sure the gelatin is fully dissolved before adding it to the cream.
- Allow the cake to chill long enough; this helps it hold its shape when sliced.
- Feel free to customize the toppings based on your preferences!
Variation
For a different flavor, try adding fruit like berries or bananas between the layers of cream, or replace the hazelnuts with crushed almonds.
FAQs
Q: Can I use different cookies for the base?
A: Yes, you can use any cookies you like, such as digestive biscuits or graham crackers.
Q: Is it okay to use store-bought caramel sauce?
A: Absolutely! Store-bought caramel sauce can save you time if you prefer not to make it from scratch.
Q: How do I know when the cake is set?
A: The cake should be firm to the touch and hold its shape when sliced. It usually takes about 3 hours to set properly in the fridge.
Maxi-King Cake
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious no-bake dessert inspired by Maxi King chocolate bars, featuring buttery cookies, creamy mascarpone, and rich chocolate layers.
Ingredients
- 200 g butter cookies
- 100 g butter
- 50 g whole milk chocolate
- 50 g chopped hazelnuts
- 500 g mascarpone
- 200 g cream cheese
- 200 g sugared condensed milk
- 200 g cream
- 5 leaves gelatin
- 100 g sugar
- 100 g cream (for caramel sauce)
- 70 g butter (for caramel sauce)
- 4 – 5 chocolate bars with milk cream filling
- 1 tablespoon of chopped hazelnuts (for decoration)
Instructions
- Prepare the Base: Line a springform pan (Ø 24 cm) with baking paper. Crush the butter cookies using a mixer or chop them with a rolling pin. Melt the butter and chocolate together, then mix in the chopped hazelnuts and cookie crumbs. Press this mixture into the bottom of the springform pan and let it cool.
- Make the Cream: In a bowl, combine mascarpone, cream cheese, and sugared condensed milk. Soak the gelatin leaves in cold water, then dissolve them in a small saucepan over low heat. Mix with part of the cream and combine with the remaining cream until smooth.
- Whip the Cream: Whip the cream until stiff peaks form, gently fold it into the cream mixture, then spread over the biscuit base. Refrigerate for at least 3 hours to set.
- Make the Caramel Sauce: In a pan, add sugar and heat until caramelized to a golden yellow color.
- Serve: Once set, remove the cake from the pan, drizzle with caramel, garnish with chopped hazelnuts and chocolate bars. Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding fruits between layers or using store-bought caramel sauce for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: no-bake, dessert, chocolate, easy recipe, indulgent cake