Simple Plasma cake recipe
- Oct 14
- 2 min read
Updated: Oct 15
## Easy Plasma Cake Recipe
This delightful and swift cake features a cocoa biscuit base with a plasma filling, complemented by whipped cream and either raspberries or strawberries. The preparation is efficient, requiring just 30 minutes and no baking. This cake is perfect for any occasion, particularly when entertaining unexpected guests. Follow recipe.
Ingredients: 26 cm round mold, simple, total time: 30 min.
Bark:
400 g ground cocoa biscuits/ or Biscoff biscuits with cinnamon
160 g melted buter
3 Tbsp granulated sugar
150 ml orange juice
Filling:
400 g ground Plasma biscuits
250 ml milk
300 ml whipped cream
3 Tbsp powdered sugar
For Decoration:
200 g raspberries/ or strawberries
400 ml whipped cream
Preparation:
Bark:
First, grind the cocoa powder fine. Then put it in a deep dish, add sugar, orange juice and finally melted butter. Mix it all with a spoon or by hand until you get a compact mixture.
Take a round mold 26 cm with a ring — place baking paper on it.
Take out the compact mixture-biscuit, spread it evenly and level it with the help of the bottom of a glass.
Place the biscuit tin in the fridge to chill while you make the cream for this cake.
Filling:
Whip the whipped cream into stiff snow ad powder sugar gradually one by one, with a mixer, for about 10–12 minutes.
When you have solid snow, add ground plasma biscuits and mix well with a spatula, adding milk gradually until you get a thick cream mixture that can be spread nicely.
If the filling is too thick, add a little milk and mix again until it is well mixed.
Cake assembly:
Take the mold out of the fridge and spread the filling evenly and flatten it with a help of cake knife.
Whip the 300 ml whipped cream until stiff peaks form, about 10–12 minutes
Decorate the cake with whipped cream as desired, and garnish with raspberries or strawberries as you like.
Return the cake to the refrigerator to chill for at least 2–4 hours, or overnight.
Serve the cold cake with coffee or tea.
Buon appetito!
NOTE:
If it is cocoa biscuit with chocolate, add only one spoonful of sugar. I used Frollini Biscotti Noir chocolate in this recipe.
I used frozen raspberries in this recipe. Take them out half an hour before preparation.
You can add another spoonful of sugar to the cream if you really like it sweet.
You can freeze this cake and pack it in special boxes with a lid for up to 2 months.
Do you want to try something a little different?
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