Knoppers cake

Knoppers cake

You can now make this Knoppers cake yourself easily and without baking.  Thanks to the mascarpone cream filling and chocolate icing, the cake tastes like the crispy bar according to our recipe. 

INGREDIENTS

FOR THE GROUND
250 g butter biscuits
150g butter

FOR THE INTERMEDIATE LAYER

4 hazelnuts – slices (approx. 150 g)
50g butter

FOR THE CREAM

150 g white chocolate coating
250g mascarpone
400 g whipped cream
2 packs of cream stiffener

FOR CASTING

100g whipped cream
50 g dark chocolate couverture
2 – 3 hazelnut slices for garnish

PREPARATION

1st step
Crumble the butter biscuits finely.  Melt the butter and mix with the breadcrumbs.  Cover the springform pan base (Ø 26 cm) with baking paper. 

Spread half of the crumbs on the base and flatten them using the bottom of a drinking glass or a tablespoon.  Refrigerate for 30 minutes.

2nd step
Finely grind the hazelnut slices in a food processor.  Melt & add butter. 

Spread the mixture onto the cold biscuit base.  Chill again for 10 minutes. 

Then spread the remaining crumbs on the chocolate layer and chill until the cream is made.

3rd step
Finely chop the white couverture.  Melt in a bowl over a hot water bath. 

Briefly stir the mascarpone until smooth, add the liquid couverture all at once and stir immediately. 

Beat the cream and allow the cream to stiffen.  Fold into the mascarpone. 

Pour the cream into the cake tin and chill for 60 minutes.

4th step
Finely chop the couverture and put it in a bowl. 

Bring the cream to the boil and pour it directly over the couverture. 

Allow to slowly dissolve while stirring. 

Pour the chocolate icing onto the cake and spread it out. 

Cut the remaining hazelnut slices into small pieces and garnish the cake with them.  Refrigerate until serving.