Baking is Love: no-bake almond & white chocolate cake.

Happy Mother's Day weekend! :)

This weekend is definitely meant for all beautiful mothers out there... especially for my mom who is the best mom I could ever asked for! Even though she isn't here right now and we're thousand miles apart, but my thought and prayers are always be with her all the way. Are you guys baking something special too? Today I wanna share with you - one lovely dessert which also be requested by many readers on the blog!

This is one heavenly dessert I must say. Almond & White Chocolate Cake with confectioners' frosting and fresh raspberries! Soo happy to create my original recipe of a NO-BAKE cake once again. :)

white chocolate, raspberries & almonds.

Almond and white chocolate! Never thought that they could be such a perfect pair. I usually buy a dark chocolate more often than the milk or even white one(s). But seriously, white chocolate is just really good! Really. Good.

loving the shot from top!

The sweetness of the white chocolate cake goes perfectly with the almonds inside (I added soo much almonds because I love them!) and the addition of the pink confectioners' frosting complement the fresh raspberries on top. Also a bit crunchiness from the base is one important element for the flavour of the cake as whole.

I love making no-bake cakes. They are always be on the TOP LISTS of most readers' searching page. Hmm, but probably no-bake cake/dessert is a favourite because the weather is also going hot these days in Europe and Asia as well. We need something sweet and cold as a refreshment.

And by the way... My older post -> No-bake Dark Chocolate Ganache Cake has become so popular on the blog since I posted it last week and reached more than 800 viewers to date!. As an amateur, I'm so happy I made it. Thank you to all of you who've been reading or even trying the recipe! Thanks for constantly supporting me by liking my pictures and also leaving comments through Instagram, too. I'm beyond grateful. :)

And today, as the day-off and Mother's Day isn't over yet, you still have time to make this Almond & White Chocolate Cake which tastes not even less delicious than the ganache cake! Really. Sooo yummy and I feel like I'm gonna make this again really soon!. Craving already because it's all gone now. :p

Let's make it guys! Here's the recipe to follow!

Making a 18-20 cm cake.

For the crust:

Ingredients:

125 gr unsalted butter, melted

200 gr digestive biscuits, crushed

Directions:

1). Stir the melted butter into the crushed biscuits. Mix them with a spatula until well combined. Tip into the tin/spring form and press down well to cover the base of the tin.
2). Chill for at least 30 minutes to allow the crust to set.

For the almond and white chocolate filling:

Ingredients:

300 ml heavy cream

2 teaspoons powdered or icing sugar

1 teaspoon pure vanilla extract

200 gr white chocolate, melted

100 gr chopped almonds

Directions:

1). Pour the cream into a large bowl, then add the icing sugar and vanilla extract.

2). Whisk until the mixture forms soft peaks (1-2 minutes), then gradually whisk in the melted white chocolate until the mixture thickens (take care not to over-whip the batter!). Then add the chopped almond, mix again (slowly, not over-whip) with a spatula until well combined.

3). Spoon the mixture into the chilled biscuit case and spread out.

4). Cover and chill for at least 5 hours or better overnight, until the filling has completely set.

For the confectioners' frosting and assembling:

Ingredients:

460 grams confectioners' or icing sugar, sifted
226 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk
red food coloring (if desired)
fresh raspberries, for decoration

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down sides of the bowl as needed. Add milk and red food coloring, beat to combine. Then, on high speed, beat frosting until it's light and fluffy and the colour turns out pink (about 5 minutes).
3). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge). Add fresh raspberries over the frosting or in any way you like!.
4). Done and serve!.

Enjoy! Hope you like it as much as I do!