The double cream cold cake is a two-colored dessert in which a milk cream with a delicate taste and a gianduia cream meet, just like an embrace. The consistency of this dessert, which can be quickly and easily prepared, is firm and does not require the use of gelatin for a truly irresistible creamy result. Serve it as a delicious end of a meal for a summer dinner with friends or prepare it for a birthday or a special event; success is guaranteed.
How to prepare the double cream cold cake
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Line the bottom of an 18 cm diameter springform donut mold with a sheet of cling film and place the ladyfingers, cut in half and dipped in milk on the bottom 1.
Line the bottom of an 18 cm diameter springform donut mold with a sheet of cling film and place the ladyfingers, cut in half and dipped in milk on the bottom 1.
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Collect the cold mascarpone cheese, cream and condensed milk in the jar of a planetary mixer and whisk with an electric mixer until you have a firm and foamy cream 2.
Collect the cold mascarpone cheese, cream and condensed milk in the jar of a planetary mixer and whisk with an electric mixer until you have a firm and foamy cream 2.
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Distribute half of the cream in the mold, on the biscuit base, taking care to occupy only half of the mold 3. Level with a spatula.
Distribute half of the cream in the mold, on the biscuit base, taking care to occupy only half of the mold 3. Level with a spatula.
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Add the chocolate and hazelnut spreadable cream to the remaining cream and whip just long enough to make it uniform. Then pour it into the second half of the mold and level with another clean spatula 4. Transfer the cake to the freezer for about an hour.
Add the chocolate and hazelnut spreadable cream to the remaining cream and whip just long enough to make it uniform. Then pour it into the second half of the mold and level with another clean spatula 4. Transfer the cake to the freezer for about an hour.
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After the resting time has elapsed, remove the hinge from the mold and transfer the cake to a serving dish. Remove the ring, if you have used it, and carefully remove the transparent film 5.
After the resting time has elapsed, remove the hinge from the mold and transfer the cake to a serving dish. Remove the ring, if you have used it, and carefully remove the transparent film 5.
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Preserve the double cream cold cake in the refrigerator until ready to serve cut into slices 6.
Preserve the double cream cold cake in the refrigerator until ready to serve cut into slices 6.
Preservation
The double cream cold cake can be preserved in the refrigerator, covered on the surface with a sheet of transparent film, for a maximum of 1-2 days. You can also prepare it in advance and store it in the freezer for at least 3 weeks.
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