No bake Nutella Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
750 Cream Cheese 1.30 cup Whipped Cream, pressurized 75 mL Milk, 3.25% 1 tsp Vanilla Extract 0.50 fl oz Lemon Juice 75 Granulated Sugar 3 tbsp Nutella 8.11 tbsp Nutella 7.50 gram(s) Gelatin - Knox Unflavoured per 1/4 pouch or 1.8g 150 gram(s) Brandt Rusks - Serv Sz: 2 crackers - AKA: Zwieback, Biscotti, twice baked) 7 tbsp Jam, Smucker's Strawberry
Reduce the biscuits into crumbs; then, in a bowl, thoroughly mix with the warm Nutella. Cover with this compound the base of a baking tray of circular shape.
In another large bowl mix the cream cheese with sugar, milk, lemon juice and vanilla extract. Then add the cream and mix again.
Now divide the mixture just got into three smaller bowls. Add in a three tablespoons of Nutella and in the 5 tablespoons of strawberry jam. Add then in all three bowls 4 sheets of gelatin (12 in total) previously dissolved in the water. Mix well.
We're almost done! Now we begin to realize the layers. First lay the portion with Nutella on previously realized rusk bottom, followed by the compound with jam and, finally, from the white one with only the cheese. Between one layer and another left before the cake stand in the fridge for 10 minutes to prevent the layers overlap and from sticking together.
Once all the layers will be gunned down, remove the cake from the pan and cover with cover with chocolate, so as to form a glaze.
Serving Size: Makes 16 portions
In another large bowl mix the cream cheese with sugar, milk, lemon juice and vanilla extract. Then add the cream and mix again.
Now divide the mixture just got into three smaller bowls. Add in a three tablespoons of Nutella and in the 5 tablespoons of strawberry jam. Add then in all three bowls 4 sheets of gelatin (12 in total) previously dissolved in the water. Mix well.
We're almost done! Now we begin to realize the layers. First lay the portion with Nutella on previously realized rusk bottom, followed by the compound with jam and, finally, from the white one with only the cheese. Between one layer and another left before the cake stand in the fridge for 10 minutes to prevent the layers overlap and from sticking together.
Once all the layers will be gunned down, remove the cake from the pan and cover with cover with chocolate, so as to form a glaze.
Serving Size: Makes 16 portions
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 21.8 g
- Cholesterol: 55.4 mg
- Sodium: 176.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.6 g
- Protein: 6.1 g
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