I got some cake again for you! Not some regular cake – no – it’s a delicious no-bake cheesecake or better said an Amarettini Mousse Cake. That would be the correct name for it ;) Unfortunately, it is not based on one of my recipes, but that does not mean it is bad…;P Not at all. It’s actually really delicious! So who is the creator of that recipe you may ask? Well… I will tell you in a minute ;)

So this cake is a cheesecake and also a no-bake mousse cake. Loaded with almond and Amaretto flavors. Rally nice. You don’t have to heat up the oven for this one here, cause it is basically made in the fridge. You mix up everything and then you let the fridge do the work ;) Perfect in summer when it’s already hot in your kitchen, but also a really nice option in fall and winter. Especially with that flavor combination!
The recipe for this mousse cake is from my blogger colleague Sarah aka. Das Knusperstübchen. She has a really nice blog with tons of recipes from bread to cakes but also many recipes for savory dishes. Sarah was the first one to join me with my Cookie Friday a looooong time ago – check out her recipe for XX cookies. They are delicious! Well… I am babbling ;) Sarah published a baking book this year. FINALLY! We were all waiting for it ;) So this recipe here can also be found in her book. Just check it out.

You will find many new recipes in that book she has never published. Everything from easy muffins to impressive layer cakes. If you want to have a little sneak preview, go to the Amazon* site of the book. Little hint: it’s written in German. So if you want English recipes… sorry. Maybe they publish it one day in English as well. But for now, it’s a good chance to learn German by baking cakes ;))
Glücksmomente backen. Von Auszeit-Cupcakes & Dankeschön-Donuts bis zu Liebeskummertorten von der Bloggerin “Das Knusperstübchen”: Mit Dekoelementen zum Download, Ausdrucken und Verbasteln
Author: Sarah Zahn
Hardback Edition: 96 pages
Publisher: Frech; Auflage: 1. (17. Januar 2018)
Language: Deutsch
ISBN: 978-3-7724-8047-8
INGREDIENTS / ZUTATEN
7 oz. (200g) Amarettini
1.8 oz. (50g) semi-sweet chocolate
2.5 oz. (70g) butter
1 tbsp. amaretto
For the cream:
8 gelatin leaves
6.7 fl.oz. (200ml) strong coffee
1/2 cup (100g) brown sugar, divided
1 tsp. vanilla extract
1 2/3 cups (400g) heavy cream
2 medium egg yolks
1/4 cup (60ml) Amaretto
7 oz. (200g) cream cheese
2 medium egg whites
1 tbsp. sugar
For the decoration:
some Amarettini
chocolate, chopped
200g Amarettini
50g Zartbitterschokolade
70g Butter
1 EL Amaretto
Für die Creme:
8 Blatt Gelatine
200ml starker Kaffee
100g brauner Zucker, aufgeteilt
1 TL Vanille Extrakt
400g Schlagsahne
2 Eigelb (M)
60ml Amaretto
200g Frischkäse
2 Eiweiß (M)
1 EL Zucker
Für die Dekoration:
ein paar Amarettini
gehackte Schokolade



DIRECTIONS / ZUBEREITUNG
2. Add the gelatin leaves to a bowl with cold water and let soak for about 5-8 minutes. Add the coffee, half of the brown sugar, the vanilla extract, and half of the heavy cream to a pot and bring to a boil while stirring constantly. As soon as bubbles appear, remove from the heat. Add the egg yolks and remaining brown sugar to a bowl and mix until light and creamy. Add about 2 tablespoons of the hot cream to the egg yolk mixture while stirring constantly, then add that tempered mixture to the pot with the hot cream while stirring constantly again. Be careful or the egg yolks might curdle. Heat up the pot again while stirring until the mixture bubbles again, then remove from the heat and add the squeezed gelatin and mix in until completely dissolved. Add the Amaretto and mix in. Set the pot aside and cover with some plastic wrap – directly on the cream to avoid getting a skin on the cream. Let cool down.
3. As soon as the cream has cooled down, add the remaining heavy cream to a large bowl and whisk until stiff peaks form. Add the cream cheese and mix in. Add the cooled cream you cooked before and mix in. In a second bowl whisk the egg whites and sugar until stiff peaks form. Add to the other bowl and fold in. Pour into the prepared tin, smooth out the top and place in the fridge for at least 4 hours, better overnight.
4. Before serving, decorate with some crushed Amaretti and chopped chocolate.
2. Die Gelatine Blätter in einer Schüssel mit kaltem Wasser für 5-8 Minuten einweichen lassen. Den Kaffee, die Hälfte des braunen Zuckers, den Vanille Extrakt und die Hälfte der Schlagsahne in einen Topf geben und unter rühren erhitzen, bis Bläschen aufsteigen, dann vom Herd nehmen. Das Eigelb zusammen mit dem restlichen braunen Zucker in einer Schüssel schaumig aufschlagen. Von der heißen Sahnemasse etwa 2 Esslöffel unter ständigem Rühren unter die Eigelbmasse rühren. Die temperierte Eigelbmasse unter ständigem Rühren langsam in den Topf mit der Sahnemasse dazugeben und unterrühren – hier sollte man vorsichtig arbeiten, damit das Ei nicht ausflockt. Den Topf wieder auf den Herd ziehen und unter ständigem Rühren erneut erhitzen. Wenn die Masse wieder zu blubbern anfängt erneut vom Herd ziehen und die ausgedrückte Gelatine dazugeben und unterrühren. Amaretto dazugeben und unterrühren. Den Topf zur Seite stellen und mit einem Stück Klarsichtfolie (direkt auf der Creme) abdecken, damit sich keine Haut bildet. Abkühlen lassen.
3. Sobald die Creme abgekühlt ist, die restliche Sahne in einer großen Schüssel steif schlagen. Den Frischkäse dazugeben und unterrühren. Die abgekühlte Creme dazugeben und ebenfalls unterrühren. In einer separaten Schüssel das Eiweiß mit dem Zucker steif schlagen und dann unter die Creme in der anderen Schüssel unterziehen. Die Masse in die vorbereitete Form füllen, glatt streichen und für min. 4 Stunden, besser über Nacht, in den Kühlschrank stellen.
4. Vor dem Servieren mit ein paar zerbröselten Amarettini und gehackter Schokolade dekorieren.


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Here is a version of the recipe you can print easily.

Amarettini Mousse Cake (No-Bake)
- Prep Time: 50
- Total Time: 720
Description
Delicious no-bake cake with loads of amarettini and amaretto.
Ingredients
For the base
- 7 oz. (200g) Amarettini
- 1.8 oz. (50g) semi-sweet chocolate
- 2.5 oz. (70g) butter
- 1 tbsp. amaretto
For the cream
- 8 gelatin leaves
- 6.7 fl.oz. (200ml) strong coffee
- 1/2 cup (100g) brown sugar, divided
- 1 tsp. vanilla extract
- 1 2/3 cups (400g) heavy cream
- 2 medium egg yolks
- 1/4 cup (60ml) Amaretto
- 7 oz. (200g) cream cheese
- 2 medium egg whites
- 1 tbsp. sugar
For the decoration
- some Amarettini
- chocolate, chopped
Instructions
- Add the Amaretti to a freezer bag and crush with a rolling pin. Set aside. Add the chocolate and butter to a microwave-safe bowl and melt carefully. Add the crushed Amaretti and Amaretto to the bowl and mix until well combined. Line a springform tin (8 inches/20cm) with baking parchment. Pour the mixture into the tin and press to the bottom to get a nice even layer. Place in the fridge until needed.
- Add the gelatin leaves to a bowl with cold water and let soak for about 5-8 minutes. Add the coffee, half of the brown sugar, the vanilla extract, and half of the heavy cream to a pot and bring to a boil while stirring constantly. As soon as bubbles appear, remove from the heat. Add the egg yolks and remaining brown sugar to a bowl and mix until light and creamy. Add about 2 tablespoons of the hot cream to the egg yolk mixture while stirring constantly, then add that tempered mixture to the pot with the hot cream while stirring constantly again. Be careful or the egg yolks might curdle. Heat up the pot again while stirring until the mixture bubbles again, then remove from the heat and add the squeezed gelatin and mix in until completely dissolved. Add the Amaretto and mix in. Set the pot aside and cover with some plastic wrap – directly on the cream to avoid getting a skin on the cream. Let cool down.
- As soon as the cream has cooled down, add the remaining heavy cream to a large bowl and whisk until stiff peaks form. Add the cream cheese and mix in. Add the cooled cream you cooked before and mix in. In a second bowl whisk the egg whites and sugar until stiff peaks form. Add to the other bowl and fold in. Pour into the prepared tin, smooth out the top and place in the fridge for at least 4 hours, better overnight.
- Before serving decorate with some crushed Amaretti and chopped chocolate.
Notes
- Enjoy cooling!
Nutrition
- Serving Size: 12
*Affiliate Link (Advertising/Werbung) to Amazon Germany. The book I wrote about was given me at no charge – that’s why I declare this blog post as advertising.