Are there any fans of this one-of-a-kind flavor—the combination of milk chocolate, a crunchy wafer, and a velvety, nutty filling? What if we told you that this iconic flavor can be embodied in an insanely delicious and simple no-bake cake?
Yes, it's possible! And it's all thanks to our irreplaceable Nut Ambassador, Ania (IG: cossiegotuje) , who shared a recipe with us that's pure gold. This cake is simply amazing and disappears from the plate in seconds! Just like us, Ania loves Good Noot products for their quality and clean ingredients, adding them to her own recipes – now to this confectionary masterpiece!
Ready for a recipe that will become your new favorite? As Ania says: " The hungry ones are for it! "
The secret to perfect flavor? Pure hazelnut paste.
Before we get to the recipe, we need to share the secret that gives this cake such an authentic and deep flavor. Only Hazelnut Paste from Good Noot The key word here is "pasta."
This isn't a sweet cream. It's 100% ground, roasted hazelnuts, sealed in a jar. Nothing else. No palm oil, no added sugar, or other fillers. This is what makes its flavor so intense and truly nutty. But its consistency is the key to this recipe's success! It's perfectly smooth, silky, and naturally fluid, allowing it to blend seamlessly with the mascarpone and cream, creating an incredibly fluffy and stable cream with the flavor you know and love.
Are you ready to harness its power?
Recipe for a hazelnut cake a la your favorite candy bar
Here's a recipe from our Nutty Ambassador (IG: @ cossiegotuje ) that will be your number one for every occasion from now on!
Ingredients:
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For the bottom:
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200 g cocoa biscuits
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100 g melted butter
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For the hazelnut mass:
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300 ml of well-chilled 30% cream
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250 g chilled mascarpone cheese
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2 tablespoons powdered sugar (or to taste)
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1 pack of cream fix
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3 generous tablespoons of Tylko Laskowy 100% paste from Good Noot
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For the icing:
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100 g milk chocolate
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70 ml of 30% cream
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For decoration:
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Chopped hazelnuts, chocolate pearls or crushed wafers with hazelnut cream
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Step by step execution:
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Prepare the base: Grind the biscuits into a fine powder in a blender. Add the melted butter and mix thoroughly until the consistency resembles wet sand. Line the bottom of a springform pan (approx. 24 cm) with baking paper, then pour in the cookie mixture and press firmly into the base to form an even base. Refrigerate while you prepare the filling.
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Create a velvety mass: Place the mascarpone, heavy cream, powdered sugar, and heavy cream in a large bowl. Beat with a mixer at high speed until thick and fluffy.
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Time for the magic... Now add the star of the show – 3 tablespoons of hazelnut paste . Blend for just a moment, on a lower speed, just until the ingredients are combined. Try it – isn't it a taste of heaven?
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Bring it all together: Remove the chilled base from the refrigerator and spread the prepared hazelnut mixture over it. Smooth the surface with a spatula.
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Chocolate Finish: In a small pot, heat 70ml of heavy cream until almost boiling. Remove from the heat, add the milk chocolate, broken into pieces, and let stand for a minute. Then whisk vigorously until a smooth, glossy ganache forms.
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Finished! Pour the prepared, slightly cooled glaze over the top of the cake, gently spreading it evenly. Garnish with chopped nuts or crushed wafers.
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Refrigerate the cake for at least 4-5 hours, preferably overnight. Trust me, this cake is worth the wait!
Don't wait! Grab a jar of pure, 100% Tylko Laskowy spread and experience the taste of true, nutty happiness. We guarantee that after the first slice, your guests and family will be begging for the recipe (and you already have it right here)!
