These No Fuss Fridge Cakes are Keeping You Cool This Summer

Recipes excerpted with permission from Fridge Cakes by Jean-Luc Sady, published by Hardie Grant Books, RRP $11.99 hardcover. Purchase your copy here! 


WHITE FOREST CHERRY & RICOTTA


Fridge Cakes

25 Minutes to make, 4 Hours in refrigerator

Ingredients

CAKE

  • 300 ml (10 fl oz) whipping cream
  • 450 g (1 lb) white chocolate
  • 500 g (1 lb 2 oz) ricotta
  • 1 tablespoon kirsch
  • 100 g (3 1⁄2 oz) mascarpone
  • 40 g (1 1⁄2 oz) caster (superfine) sugar
  • 250 g (9 oz) shortbread biscuits
  • 300 g (10 1⁄2 oz) pitted cherries (fresh or jarred)

TOPPING

  • 100 g (3 1⁄2 oz) white chocolate
  • 10 pitted cherries (fresh or jarred)

Directions

  1. Pour the cream into a large bowl and place in the freezer for 30 minutes.
  2. Melt the white chocolate in a bain-marie. Remove the bowl, add the ricotta and the kirsch and mix well. Set aside.
  3. Using an electric whisk or a food processor, whip the mascarpone and chilled cream together until thick. Gradually whisk in the sugar.
  4. Put half the biscuits in the base of the soufflé dish, then add half the white chocolate cream, half the cherries and half the mascarpone cream. Repeat these layers. Refrigerate for at least 4 hours.
  5. Shave the white chocolate for the topping and sprinkle over the top of the cake. Arrange the cherries in the centre.

CHEF’S TIP: If you want to turn the cake out, line the soufflé dish with cling film (plastic wrap) and layer the ingredients in the reverse order, starting with a layer of mascarpone cream and finishing with the biscuits.


CHESTNUT & BLACKBERRY COULIS


Fridge Cakes25 Minutes to make, 4 Hours in refrigerator

Ingredients

CAKE

  • 200 ml (7 fl oz) whipping cream
  • 350 g (12 oz) chestnut purée
  • 380 g (13 oz) mascarpone
  • 70 g (2 1⁄2 oz) icing (confectioners’) sugar, sifted
  • 200 g (7 oz) cream cheese
  • 30 g (1 oz) caster (superfine) sugar
  • 350 g (12 oz) digestive biscuits or graham crackers

TOPPING

  • 100 g (3 1⁄2 oz) blackberries
  • 80 g (2 3⁄4 oz) blackcurrant jam
  • 20 g (3⁄4 oz) candied chestnuts (marrons glacés), broken into pieces

Directions

  1. Pour the cream into a large bowl and place in the freezer for 25 minutes.
  2. Mix the chestnut purée with the mascarpone and icing sugar and set aside. Using an electric whisk or a food processor, whip the cream cheese and chilled cream together until thick. Gradually whisk in the caster sugar.
  3. Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Arrange a layer of biscuits in the base of the tin and cover with a layer of the mascarpone and chestnut purée. Repeat these layers twice. Finish with a layer of biscuits. Refrigerate for at least 4 hours.
  4. Prepare the topping: purée the blackberries and the blackcurrant jam and strain through a fine sieve.
  5. Turn the cake out onto a plate, pour over the coulis and sprinkle with candied chestnut pieces.

 

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