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Cake Yakhchali – Fridge Cake کیک یخچالی

Cake Yakhchali - Fridge Cake کیک یخچالی

Did you know that the Queen’s favorite cake was chocolate biscuit? In fact, there is also a Persian version of the chocolate biscuit cake: Cake Yakhchali – fridge cake کیک یخچالی. In memory of “her Royal Majesty Queen Elizabeth”, I made her favorite Chocolate Biscuit Cake. May her soul rest in peace. We will miss you queen Elizabeth. My laziest-ever chocolate no-bake cake doesn’t need an oven, instead make room in the fridge! This no-bake cake has soft butter cookies inside and is covered with a smooth chocolate cream. The fridge takes care of the rest! Cake Yakhchali – Fridge Cake کیک یخچالی is the Persian answer to the German kalter Hund (German No-Bake Chocolate Biscuit Cake).

With a couple of slight differences, first, the Persian version is not so hard and firm, but quite fluffy and soft. Besides, I didn’t layer the cookies from the bottom to the top, but placed them vertically, in other words upright in the baking pan. If you don’t like exact layering, you can simply crush the butter cookies and add them to the cake. My Fridge Cake is very easy to prepare and the perfect cake for afternoon tea or a birthday.

CHOCOLATE CREAM FOR NO-BAKE CHOCOLATE BISUIT CAKE

The most important part of a Fridge Cake is the cream. Today I have a chocolaty version of the Fridge Cake. The chocolate cream is stirred together very quickly and then infused into the cake overnight in the fridge. Since the butter cookies are coated with the cream, they are no longer crispy after cooling, but quite soft and delicious. This also makes it different from the German Chocolate Biscuit Cake, which tends to be more firm and crunchy due to the combination of chocolate and cookies. My Fridge Cake is not just tasty on warm days, rather you can enjoy it all through the year.

INGREDIENTS FRIDGE CAKE

400 ml milk

200 g sugar

3 tbsp cocoa powder

2 tbsp cornstarch

50 ml whipped cream

1 tsp vanilla paste

1 – 1 1/2 packages digestive biscuits

TOPPING

4 – 5 tbsp cocoa powder

30 g white chocolate

PREPARATION FRIDGE CAKE

Place the milk and sugar in a saucepan and heat slowly over low heat, keep stirring until the sugar dissolves. Strain the cocoa and cornstarch through a sieve and then strain a second time through the sieve directly into the pot. Whisk until there are no more lumps. Stir over low heat for about 10 – 15 minutes until mixture becomes thick in consistency like custard. Remove from heat and allow to cool. Once the custard is cool, whip the heavy cream with a mixer until stiff and then fold it in. Add vanilla paste and gently fold everything together.

Line a cake pan with plenty of cling film, making sure there is still plenty of it hanging out of the right and left sides of the baking pan so you can cover the cake tightly. Spread the chocolate cream on the front and back of the first and last cookies in a row and place them lengthwise in the pan. Spread the rest of the cookies with the cream on one side only. Continue until all the cookies are used up. Reserve some of the chocolate cream and spread it all over the cake the next day. Cover the cake completely with the cling film, pulling everything tightly so that the cake does not fall apart. Place in the fridge overnight with the rest of the chocolate cream.

The next day, remove the cling film and coat the cake all over with the remaining chocolate cream and sprinkle with cocoa powder. Melt the white chocolate in a water bath, put it in a piping bag with a fine nozzle, and decorate the cake. I added some basil flowers from the garden as decoration. Decorate with whipped cream and fruit, such as blueberries, if desired, and serve with a cup of hot tea or coffee.

The Fridge Cake is best eaten the next day, otherwise, the butter cookies will become too soggy from the creamy chocolate cream.

BEFARMAYID!

Susan

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Cake Yakhchali – No-Bake Chocolate Biscuit Cake کیک یخچالی

This no-bake cake has soft butter cookies inside and is covered with a smooth chocolate cream.

Course afternoon tea, brunch, Dessert, easy recipe, no bake, persian dessert
Cuisine iran, iranian food, Persian, persian cuisine, Persian Food
Keyword Cake Yakhchali – No-Bake Chocolate Biscuit Cake کیک یخچالی
Cook Time 30 minutes
Servings 8 people
Author Labsalliebe

Ingredients

INGREDIENTS FRIDGE CAKE

  • 400 ml milk
  • 200 g sugar
  • 3 tbsp cocoa powder
  • 2 tbsp cornstarch
  • 50 ml whipped cream
  • 1 tsp vanilla paste
  • 1 – 1 1/2 packages digestive biscuits

TOPPING

  • 4 - 5 tbsp cocoa powder
  • 30 g white chocolate

Instructions

PREPARATION FRIDGE CAKE

  1. Place the milk and sugar in a saucepan and heat slowly over low heat, keep stirring until the sugar dissolves.

  2. Strain the cocoa and cornstarch through a sieve and then strain a second time through the sieve directly into the pot.

  3. Whisk until there are no more lumps.

  4. Stir over low heat for about 10 – 15 minutes until mixture becomes thick in consistency like custard.

  5. Remove from heat and allow to cool.

  6. Once the custard is cool, whip the heavy cream with a mixer until stiff and then fold it in.

  7. Add vanilla paste and gently fold everything together.

  8. Line a cake pan with plenty of cling film, making sure there is still plenty of it hanging out of the right and left sides of the baking pan so you can cover the cake tightly.

  9. Spread the chocolate cream on the front and back of the first and last cookies in a row and place them lengthwise in the pan.

  10. Spread the rest of the cookies with the cream on one side only. Continue until all the cookies are used up.

  11. Reserve some of the chocolate cream and spread it all over the cake the next day.

  12. Cover the cake completely with the cling film, pulling everything tightly so that the cake does not fall apart.

  13. Place in the fridge overnight with the rest of the chocolate cream.

  14. The next day, remove the cling film and coat the cake all over with the remaining chocolate cream and sprinkle with cocoa powder.

  15. Melt the white chocolate in a water bath, put it in a piping bag with a fine nozzle, and decorate the cake.

  16. I added some basil flowers from the garden as decoration.

  17. Decorate with whipped cream and fruit, such as blueberries, if desired, and serve with a cup of hot tea or coffee.

Recipe Notes

The Fridge Cake is best eaten the next day, otherwise, the butter cookies will become too soggy from the creamy chocolate cream.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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