Banana Hazelnut Mascarpone Cake: The Ultimate No-Bake Cake
Admittedly, dessert is a good enough thing on its own, but it reaches a whole new level when there's a surprise factor added in. When you slice into this cake, you will not only find a liquid Nutella core, but also a crunchy chocolate base with banana slices that give the cake a slightly fruity note. Throw in some whipped mascarpone for a creamy topping, and you've got yourself a no-bake dream cake!
- 30 Ferrero Rocher balls, halved
- 2 bananas, sliced
- 9 oz mascarpone
- 3 oz powdered sugar
- 34 fl oz cream
- 1 vanilla bean, scraped
- 7 oz Nutella
- 2 oz sugar
- 1 tsp butter
- 2 oz hazelnuts, peeled
- 2 tbsp water
1. Remove the wrappers and cut the Ferrero Rocher balls in half. Then peel the bananas and cut them into even slices.
2. Place parchment paper in a springform pan and cover the bottom with the halved Rocher balls, facing down. Once the entire base is covered, alternate banana slices and halved Rocher balls along the side of the pan wall.
3. Mix the mascarpone with powdered sugar, cream, and contents of one vanilla bean until a creamy mass forms. Pour the cream mixture into the pan, smooth it out, and use the back of a ladle to create a hole in the middle of the cake. Chill for 3 hours.
4. Once the cake has hardened, fill the center hole with slightly-warmed Nutella.
5. To caramelize the peeled hazelnuts, heat sugar and butter in a pan. Add the nuts and water, wait until the nuts turn golden, and then place on top of the cake.
This no-bake cake is really easy to prepare and is a real show-stopper for any occasion. You can even try mixing up the candy, fruit, and spread for endless possibilities — the sky is the limit!
You can find the recipe for the Candy Bar Cake featured in the bonus video here.