No Bake Cornflake Cake
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INGREDIENTS
Base:
- 1½ cups/150 grams unsweetened cornflakes, finely crushed
- 4 tablespoons/60 grams unsalted butter, melted
Middle layer:
- 1½ cups/70 grams unsweetened cornflakes
- 3½ ounces/100 grams white chocolate, melted
Toppings:
- 1½ cups/70 grams unsweetened cornflakes, finely crushed
- 3½ ounces/100 grams white chocolate, melted
- ¼ cup/60 milliliters oil
Mascarpone layer:
- 7 ounces/200 grams mascarpone cheese, cold
- 1 cup/250 milliliters heavy whipping cream, cold
- 1 cup/240 milliliters whole milk, soaked with 1 cup (30 grams) cornflakes (strain before using)
- ⅓ cup/65 grams granulated sugar
- 3 tablespoons/25 grams instant vanilla pudding mix
Ganache:
- 3½ ounces/100 grams white chocolate, finely chopped
- ⅓ cup/75 milliliters heavy whipping cream
INSTRUCTIONS
- In a bowl, mix the crushed cornflakes with melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch (22 cm) springform pan or cake ring. Smooth with the back of a spoon and freeze for at least 15 minutes while preparing the other layers.
- Melt the white chocolate in the microwave in 10-second bursts, stirring between each until fully melted. Stir in the whole cornflakes, ensuring they are well coated. Set aside at room temperature until ready to assemble.
- Melt the white chocolate and oil together until smooth. Stir in the crushed cornflakes until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Freeze for 10 minutes, then break into small crunchy pieces.
- In a large mixing bowl or stand mixer fitted with a whisk, combine mascarpone, cold heavy cream, and strained cornflake-infused milk. Add sugar and whip on medium speed until the mixture thickens and holds soft peaks. Add the vanilla pudding mix and whip again until fully incorporated and stable. Gently fold in half of the crunchy topping (reserving the rest for garnish).
- Remove the chilled base from the freezer. Pour half of the mascarpone cream over the base and smooth the top. Evenly distribute the chocolate-coated cornflakes layer on top (reserve a few for garnish). Pour the remaining mascarpone cream over the cornflakes layer and smooth the top. Cover and freeze for at least 5 hours or until fully set.
- In a small saucepan, heat the heavy cream over low heat until warm but not boiling. Pour over the chopped white chocolate and let sit for 1 minute, then stir until smooth. Let cool slightly before pouring over the frozen cake.
- Drizzle the white chocolate ganache over the frozen cake. Sprinkle with reserved crunchy topping and a few whole corn flakes for decoration. Keep frozen until ready to serve. Remove from the pan just before serving and slice with a warm knife.
RECIPE NOTES
MY NOTES
FAQ
Can I substitute mascarpone with another type of cheese?
Yes, but the texture and taste of the cornflake cake may change depending on the substitute. Cream cheese is the best alternative, as it provides a similar richness, though it is slightly tangier than mascarpone. To achieve a smoother consistency, you can mix cream cheese with a bit of heavy cream. Ricotta cheese is another option, but it should be blended until smooth to avoid a grainy texture. Greek yogurt can be used for a lighter version, though it will be tangier and less creamy. Avoid soft cheeses like cottage cheese unless they are strained and blended well.
Is it necessary to strain the cornflake-infused milk?
Straining the cornflake-infused milk is important to achieve a smooth cream texture. Soaking the milk with cornflakes allows it to absorb the flavor, but the softened cornflake bits can make the mascarpone mixture lumpy if not strained. A fine-mesh strainer or cheesecloth works best for removing solids while keeping the infused flavor. If you don’t strain the milk, the small bits of soggy cornflakes can affect the final texture of the cream layer. If a richer flavor is desired, the milk can be infused for longer, but always strain it before using in the recipe.
What can I use instead of instant vanilla pudding?
Vanilla pudding mix helps stabilize the mascarpone cream while adding sweetness and a mild vanilla flavor. If you don’t have it, you can substitute with cornstarch and vanilla extract. Use one tablespoon of cornstarch mixed with two tablespoons of sugar and a teaspoon of vanilla extract. Alternatively, instant custard powder can work as a replacement. If using gelatin, dissolve one teaspoon of unflavored gelatin in two tablespoons of warm milk and let it cool before adding to the mascarpone mixture. The goal is to maintain the creamy consistency while preventing the filling from becoming too loose or runny.
How do I prevent the ganache from hardening too much?
The key to a smooth and creamy white chocolate ganache is the right ratio of chocolate to heavy cream. White chocolate tends to set firmer than dark chocolate, so increasing the cream slightly can help maintain a softer texture. A ratio of 3:2 (chocolate to cream) works well for a pourable consistency. When melting, heat the cream gently until warm but not boiling, then mix it with the chocolate. If the ganache still hardens too much after cooling, you can reheat it slightly or add a teaspoon of warm cream to loosen the texture before drizzling over the cake.
How do I store the cornflake cake leftovers?
Leftover cornflake cake should be stored in the freezer in an airtight container or wrapped tightly in plastic wrap to prevent freezer burn. It can last up to one week while maintaining its best texture and flavor. If storing for longer, double-wrap the cake with foil or place it in a freezer-safe bag to prevent ice crystals from forming. When ready to eat, let it sit at room temperature for five to ten minutes before slicing. Avoid storing the cornflake cake in the refrigerator, as the cream may soften too much, altering the intended frozen consistency.
What is the best way to slice the cornflake cake neatly?
To get clean and even slices, use a sharp knife dipped in hot water and wiped dry before each cut. This helps the blade glide through the frozen layers without cracking or sticking. If the cornflake cake is too firm, let it sit at room temperature for five minutes before slicing. Press the knife down firmly in one motion rather than sawing back and forth. Wiping the blade clean between slices prevents buildup from the creamy layers. For perfect presentation, serve the slices immediately after cutting while still firm, or refrigerate briefly if they begin to soften too quickly.
