The creamiest no-bake egg-free cake in 20 minutes – two chocolate layers, zero baking recept

Name: The creamiest no-bake egg-free cake in 20 minutes – two chocolate layers, zero baking
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 350 ml water (for briefly dipping the biscuits); 150 g biscuits (you can add more depending on the size of the pan); 500 ml whipping cream; 100 g powdered sugar; 500 g mascarpone; 150 g white chocolate, melted and cooled to lukewarm; 150 g chocolate spread (e.g., hazelnut spread); 20 g milk chocolate for grating

Easy to prepare
1 serving
20 minutes

Jan, 17. 12. 2025

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Lightning-fast no-bake cake made from mascarpone and whipped cream, half and half with white chocolate and chocolate spread. Step-by-step instructions, exact ingredients, times and number of servings.

Chcete dezert „na efekt“, ale bez pečení a bez vajec? You can build this cake from a few ingredients in twenty minutes. The base is dipped biscuits and two creams: one is combined with white chocolate, the other with chocolate spread. After chilling it keeps a beautiful slice and tastes luxurious – ideal for a quick celebration or a sweet finish after lunch.

For 1 serving

Ingredients

Base and layers:

350 ml water (for briefly dipping the biscuits)
150 g biscuits (you can add more depending on the size of the pan)

Creams:

500 ml whipping cream
100 g powdered sugar
500 g mascarpone
150 g white chocolate, melted and cooled to lukewarm
150 g chocolate spread (e.g., hazelnut spread)

To finish:

20 g milk chocolate for grating

Preparation procedure

Preparing the pan and biscuits Line the pan with baking paper. Pour water into a bowl. You'll only dip the biscuits very briefly (1–2 s) so they don't become too soggy.
Basic cream Whip the cream with the powdered sugar until stiff. Fold in the mascarpone until smooth. Divide the mixture into two equal parts.
Flavoring the creams Stir the melted, lukewarm white chocolate into the first bowl. Stir the chocolate spread into the second bowl.
Assembling the cake (layers) a) Quickly arrange the water-dipped biscuits on the bottom of the pan. b) Spread ½ of the white cream. c) Again biscuits → ½ of the chocolate cream. d) Biscuits → the rest of the white cream. e) Biscuits → the rest of the chocolate cream. Smooth the surface with a spatula.
Finishing Sprinkle with grated milk chocolate. Chill in the fridge for at least 4 hours, ideally overnight, so the layers firm up.

Tip: If you want a stronger flavor, dip the biscuits in milk with a drop of vanilla or in weak coffee. You’ll keep the creams’ consistency perfect if you add the white chocolate only lukewarm (not hot).

Total preparation time

Active work: 20 minutes
Chilling: 4–6 hours
Total: approx 4 h 20 min – 6 h 20 min

Number of servings

10–12 servings (depending on slice size)

Conclusion

The no-bake cake with mascarpone and double chocolate cream is ideal when you need a quick, creamy and stable egg-free dessert. The ingredients are easily available, the process is simple and the result looks and tastes like it’s from a pastry shop. It holds its shape well and is even better the next day.