No-bake cakes and treats are a must for hot summer days. While I do love baking and have been known to bake even during the summer heat, at times, these are irreplaceable.
Citruses and chocolate are a signature summer flavour combination for me. So tangy and refreshing, yet sweet at the same time. The perfect pairing.
One other thing I love about this cake is the texture contrast. The biscuits stay ever so slightly crunchy, and the mousse is dense and creamy. Topped with a cloud of whipped plant cream, it is simply perfect for a hot summer day. Especially if served with a tall glass of icy cold lemonade.
On a final note, while I do love almost every cake slightly frozen, this one is not to be placed in the freezer. The biscuits can, and will, get unpleasantly dry, and then soggy as they stand at room temperature. It truly is best served well chilled.
Ingredients
For the lemon mousse filling
500 millilitres lemonade, freshly made or shop-bought and unsweetened
100 grams granulated sugar
80 grams cornflour
100 millilitres cold water
1 teaspoon vanilla bean paste
100 grams vegan white chocolate, chopped
120 grams vegan block butter, diced
For the biscuit base
300 grams vegan petit beurre biscuits (27 pieces)
150 millilitres water
1 tablespoon elderflower cordial
For serving
100 millilitres plant double cream
2 tablespoons icing sugar, sifted
Preparation
To make the filling, pour the lemonade into a large, heavy-bottomed saucepan, add in the sugar, and place the saucepan over medium heat. Whisk together the cold water, sifted cornflour, and vanilla, and reserve. Once the lemonade comes to a gentle boil, add in the cornflour mixture, and cook, stirring constantly, until it thickens, about two minutes.
Remove the lemon custard from the heat, let it cool down slightly, and add in the vegan white chocolate and vegan block butter. Whisk, gently at first, then a tad more vigorously, until it melts and entirely blends into the filling. Cover the top with a piece of cling film or baking parchment, and let it cool down.
Once ready, beat the filling with an electric mixer on high for about a minute or two, until creamy, and then set it aside. Whisk together the cordial and the water, preferably in a wide, shallow dish. To assemble the cake, line a small rectangular cake tin (18x18 cm), ideally with a removable bottom, with cling film or baking parchment, for easier serving of the cake.
Divide the biscuits into three equal parts, making sure each layer of them fits snuggly into the pan. Dip each biscuit of the first layer into the diluted elderflower cordial, then line the bottom of the tin. Spread half of the lemonade filling over the biscuits gently. You can pipe on the filling and then spread it out, if that is easier and more comfortable for you.
Dip the next batch of biscuits into the cordial, and lay them gently on the filling. Once again, spread the filling in the same fashion, and then top the cake with the last remaining biscuits dipped in the cordial. Whip the cream until soft peaks form, and spread it all over the top of the cake. Place the whole pan in the refrigerator for at least 8 hours. Decorate cake as desired, and serve. Yields 9 servings.