No-Bake Krembo Cake
- Springform pan (9-inch/22 cm)
- Food processor
- Kitchen scale
INGREDIENTS
Base:
- 8.8 ounces/250 grams Petit Beurre biscuits
- 3 ounces/80 grams milk chocolate, chopped
- 3 ounces/80 grams dark chocolate, chopped
- 5/8 cup/150 grams heavy cream
Cream:
- 1 cup/240 grams heavy cream
- 1 cup/240 grams whole milk
- 3 tablespoons/25 grams powdered sugar
- 3.4 ounces/96 grams instant vanilla pudding mix
Ganache:
- 3 ounces/80 grams milk chocolate, chopped
- 3 ounces/80 grams dark chocolate, chopped
- 5/8 cup/150 grams heavy cream
INSTRUCTIONS
Base:
- Place the milk chocolate, dark chocolate, and heavy cream in a microwave-safe bowl and heat in short bursts, stirring between pulses, until smooth and glossy.
- Pulse the Petit Beurre biscuits in a food processor to fine crumbs. Combine the crumbs with the melted chocolate mixture until evenly moistened, press firmly into the bottom of a 9-inch/22 cm springform pan, and freeze until the cream is ready.
Cream:
- In the bowl of a stand mixer fitted with the whisk, combine heavy cream, milk, and powdered sugar. Whip on medium speed until soft peaks form, then add 96 grams instant vanilla pudding mix and mix just until uniform and thickened.
- Pour the cream over the chilled base and smooth with an offset spatula. Refrigerate for 1½ hours to set.
Ganache:
- Melt the milk and dark chocolate with heavy cream in a heatproof bowl until smooth. Cool slightly, then pour over the fully chilled cake and return to the refrigerator until the ganache is set.
- Release the cake from the pan, slice with a hot knife, and serve chilled.
FAQ
What can I use instead of Petit Beurre biscuits?
you can use graham crackers, digestive biscuits, or vanilla wafers as a substitute for the base of krembo cake. Each option provides a slightly different texture and flavor. Graham crackers will give a sweet, honeyed note, while digestives add a subtle wheat flavor and a more crumbly base. To maintain the right consistency, use the same weight—about 8.8 ounces/250 grams—and grind to fine crumbs before mixing with the melted chocolate and cream.
How can I make this krembo cake dairy-free?
Replace the heavy cream with a thick oat-based or coconut cream that whips well. For the chocolate, use high-quality dairy-free milk and dark chocolate. The instant pudding mix should be verified as non-dairy or substituted with a vegan vanilla custard powder mixed with a plant-based milk, such as almond or soy.
How should I store the cake?
Krembo cake should always be stored in the refrigerator because of its whipped cream and pudding layers. Keep it in an airtight container or tightly covered with plastic wrap to prevent it from absorbing other odors. It maintains the best texture for up to three days. For longer storage, it can be frozen for up to two weeks; thaw it in the refrigerator overnight before serving. The ganache may soften slightly, but the flavor and structure of the krembo cake remain excellent.
Can I make THE krembo cake without a mixer?
You can make krembo cake without a mixer by using a whisk and a bit of patience. To prepare the cream layer, chill both the bowl and the heavy cream before whipping by hand—it helps achieve soft peaks more easily. Whisk briskly until the cream thickens, then stir in the instant pudding mix until smooth. The texture might be slightly less airy than with a stand mixer, but the overall result remains rich and stable once chilled.
How do I prevent the ganache from melting the cream layer?
Make sure the cake is fully chilled before pouring on the ganache. The ganache itself should be slightly cooled but still pourable—around body temperature, not hot. If it’s too warm, it will soften or even melt the cream layer, ruining the clean separation between layers. Pour slowly from the center and spread gently with an offset spatula.
Can I add flavors or toppings to this krembo cake?
This cake is versatile and can easily be customized. You can fold instant coffee, hazelnut paste, or cocoa powder into the cream layer for variation. For toppings, consider crushed roasted nuts, toasted coconut flakes, or a sprinkle of sea salt on the ganache for added texture. Some like to drizzle melted white chocolate for contrast or add small meringues or whipped cream rosettes before serving.
Can I make the cake ahead of time for an event?
This cake is ideal for preparing ahead of time since it requires chilling to set properly. You can make it a full day before serving, which actually enhances the flavor as the layers meld together. Assemble the base, cream, and ganache as directed, then refrigerate overnight. Before serving, release it from the springform pan and slice while cold for clean portions.
