Description
Mary Berry’s Fridge Cake is a no-bake dessert that layers crunchy biscuits with a smooth, creamy filling. Typically set in the refrigerator until firm, this cake boasts a perfect balance of textures and flavors. The filling can vary from whipped cream and chocolate to fruit-based creams, allowing for endless customization. Often garnished with toppings such as chocolate shavings, fresh fruits, or nuts, this cake is as visually appealing as it is delicious.
Ingredients
For the Biscuit Base:
- Digestive biscuits: 200g (7 oz), roughly crushed
- Butter: 100g (3.5 oz), melted
For the Cream Filling:
- Whipping cream: 300ml (10 fl oz), chilled
- Cream cheese: 150g (5 oz), softened
- Caster sugar: 100g (3.5 oz), for sweetness
- Vanilla extract: 1 teaspoon, for flavor
For the Topping:
- Chocolate shavings: 50g (1.75 oz), for garnish
- Fresh berries: 100g (3.5 oz), such as strawberries or raspberries
- Mint leaves: A few, for decoration (optional)
Optional Add-ins:
- Fruit jam or preserves: 2 tablespoons, for added flavor
- Liqueur: 2 tablespoons, such as Amaretto or Baileys, for an adult version
- Nuts: 50g (1.75 oz), chopped, for added crunch
Instructions
Step 1. Prepare the Biscuit Base
- Crush the Biscuits: Place the digestive biscuits in a large mixing bowl and roughly crush them using a rolling pin or the back of a spoon until they resemble coarse crumbs.
- Combine with Butter: Pour the melted butter over the crushed biscuits and mix until all the crumbs are evenly coated.
- Press into Tin: Transfer the biscuit mixture to the prepared springform tin. Use the back of a spoon or the base of a glass to press the crumbs firmly and evenly into the bottom of the tin to form the base.
- Chill: Place the biscuit base in the refrigerator to set while you prepare the cream filling.
Step 2. Make the Cream Filling
- Whip the Cream: In a chilled mixing bowl, use an electric mixer to whip the whipping cream until it forms soft peaks.
- Blend Cream Cheese and Sugar: In a separate bowl, beat together the cream cheese and caster sugar until smooth and creamy.
- Combine Ingredients: Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined and smooth.
- Add Vanilla: Stir in the vanilla extract to enhance the flavor of the filling.
- Optional Add-ins: If desired, fold in fruit jam, liqueur, or chopped nuts at this stage for added flavor and texture.
Step 3. Assemble the Cake
- Layer the Filling: Remove the biscuit base from the refrigerator. Spread the cream filling evenly over the chilled biscuit base using a spatula.
- Smooth the Surface: Smooth the top of the cream layer to ensure an even surface for decorating.
- Chill Again: Place the assembled cake back into the refrigerator and let it set for at least 4 hours, preferably overnight, until the filling is firm.
Step 4. Decorate the Cake
- Add Chocolate Shavings: Once the cake is set, remove it from the fridge. Sprinkle chocolate shavings evenly over the top of the cream filling.
- Top with Fresh Berries: Arrange fresh berries around the edge or in the center of the cake for a pop of color and freshness.
- Garnish with Mint: Add a few mint leaves for an elegant touch, if desired.
Step 5. Serve the Cake
- Release from Tin: Carefully remove the springform tin by unclipping the sides and lifting the cake out using the parchment paper overhang.
- Slice and Enjoy: Use a sharp knife to slice the fridge cake into portions. Serve chilled for the best texture and flavor.