Maxi-King Cake
Maxi-King Cake is a delightful dessert inspired by the popular Maxi King chocolate bars. This cake combines a crunchy base made from butter cookies with a creamy filling and a rich caramel sauce. Perfect for gatherings and special occasions, this treat will impress your family and friends!
Why Make This Recipe
Making a Maxi-King Cake is an excellent choice for several reasons. First, it’s a crowd-pleaser that combines textures and flavors everyone loves. The buttery cookie crust, creamy filling, and sweet caramel sauce create a perfect dessert. Second, it’s quite simple to prepare, making it great for both novice and experienced bakers. Lastly, once you make this cake, you’ll have a delicious dessert to share that is sure to bring smiles all around!
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
- 4 – 5 chocolate bars with milk cream filling
- 1 tablespoon of chopped hazelnuts
Directions:
- 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. Mix in the chopped hazelnuts and crushed cookies. Press this mixture into the bottom of the springform pan and cool it in the fridge.
- For the cream filling, combine the mascarpone, cream cheese, and sugared condensed milk in a bowl. Soak the gelatin leaves in cold water, then dissolve them in a small saucepan over low heat. Stir a bit of the cream mixture into the gelatin to cool it down, then mix it with the rest of the cream.
- Whip the cream until stiff peaks form, then gently fold it into the cream mixture. Spread this cream over the cooled cookie base and chill the cake for at least 3 hours.
- To make the caramel sauce, heat the sugar in a pan until it caramelizes to a golden color. Be careful not to burn it!
How to Serve Maxi-King Cake
Serve the Maxi-King Cake chilled, sliced into wedges. You can drizzle the caramel sauce on top for an extra treat. Sprinkle some chopped hazelnuts over the cake for decoration. It pairs wonderfully with a cup of coffee or tea!
How to Store Maxi-King Cake
Store any leftover Maxi-King Cake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container to keep it fresh. It will stay good for up to three days.
Tips to Make Maxi-King Cake
- Make sure the gelatin is fully dissolved before adding it to the cream to avoid any lumps.
- For an extra rich flavor, you can use dark chocolate instead of milk chocolate.
- When making the caramel, keep an eye on it constantly to prevent burning.
Variation
You can change up the nuts in this recipe by adding almonds or walnuts instead of hazelnuts. You can also experiment with different chocolate varieties to match your taste!
FAQs
Q1: Can I use a different kind of cheese for the filling?
A: Yes, you can use cream cheese or ricotta cheese if you prefer, but keep in mind that each will alter the texture and flavor slightly.
Q2: How do I know when the caramel is ready?
A: The caramel is ready when it reaches a golden-yellow color and gives off a sweet aroma. Be careful not to let it become too dark.
Q3: Can I freeze Maxi-King Cake?
A: Yes, you can freeze the cake, but it’s best to do so before adding the caramel sauce. Let it thaw in the refrigerator when you’re ready to enjoy it.
Q4: How long does it take to prepare and chill the cake?
A: The preparation time is about 30 minutes, and it needs to chill for at least 3 hours before serving.
Maxi-King Cake is a simple yet indulgent dessert that you can make at home. With its creamy texture and nutty flavor, it’s sure to become a favorite for any occasion!
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Maxi-King Cake
- Total Time: 210 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert inspired by the popular Maxi King chocolate bars, featuring a crunchy base, creamy filling, and rich caramel sauce.
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
- 4 – 5 chocolate bars with milk cream filling
- 1 tablespoon of chopped hazelnuts
Instructions
- 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. Mix in the chopped hazelnuts and crushed cookies. Press this mixture into the bottom of the springform pan and cool it in the fridge.
- For the cream filling, combine the mascarpone, cream cheese, and sugared condensed milk in a bowl. Soak the gelatin leaves in cold water, then dissolve them in a small saucepan over low heat. Stir a bit of the cream mixture into the gelatin to cool it down, then mix it with the rest of the cream.
- Whip the cream until stiff peaks form, then gently fold it into the cream mixture. Spread this cream over the cooled cookie base and chill the cake for at least 3 hours.
- To make the caramel sauce, heat the sugar in a pan until it caramelizes to a golden color. Be careful not to burn it!
Notes
Cool the cream filling completely before folding in the whipped cream to maintain its light texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: cake, dessert, chocolate, creamy, hazelnuts, caramel