No-bake caramel cracker cake

Kajmakowiec is a fantastic no-bake cake made with generous layers of creamy caramel and whipped cream filling, blackcurrant preserve and toasted flaked almonds, sandwiched between layers of salty crackers. Surprisingly, it isn’t overly sweet – the blackcurrant preserve cuts beautifully through the sweetness of the caramel, while the almonds finish everything off with a lovely crunch. A delicious, creamy cake that is sure to impress!

Ingredients for the layers:

• 2 packets of salted crackers (you won’t need all of them)
• 240 g blackcurrant preserve or jam

Ingredients for the caramel cream:

• 200 g canned caramel spread (dulce de leche), chilled
• 400 ml double cream, chilled
• 3 g (1 tsp) powdered gelatine + 50 ml cold water

Sprinkle the gelatine over 50 ml cold water, stir and leave to swell for 10 minutes. Place over low heat and warm, stirring, until the gelatine has completely dissolved. Alternatively, heat it briefly in the microwave. Do not let it boil, as this will reduce its setting properties. Remove from the heat and leave to cool slightly, but make sure it remains liquid.

Whip the double cream. Gradually add the chilled caramel spread, continuing to whip until you have a thick cream. Add 1 tablespoon of the caramel cream to the still-warm gelatine and mix thoroughly. Add another 2 tablespoons of the cream and mix again, making sure there are no lumps. Add the tempered gelatine mixture to the remaining caramel cream and immediately whip briefly until combined. The cream should be thick and firm, but do not over-whip, as it may split.

Ingredients for the whipped cream layer:

• 500 ml double cream, chilled
• 1 sachet vanillin sugar (16 g)
• 2 tbsp icing sugar
• 3 g (1 tsp) powdered gelatine + 50 ml cold water

Sprinkle the gelatine over 50 ml cold water, stir and leave to swell for 10 minutes. Place over low heat and warm, stirring, until the gelatine has completely dissolved. Alternatively, heat it briefly in the microwave. Do not let it boil. Remove from the heat and leave to cool slightly, but make sure it remains liquid.

Place the double cream, icing sugar and vanilla sugar in the bowl of a stand mixer and whip until thick. Add 1 tablespoon of the whipped cream to the still-warm gelatine and mix thoroughly. Add another 2 tablespoons and mix again, making sure there are no lumps. Add the tempered gelatine mixture to the remaining whipped cream and immediately whip briefly until combined.

Ingredients for the topping:

• 300 g canned caramel spread (dulce de leche), chilled
• 100 g flaked almonds, lightly toasted

Method:

Line a 24 x 24 cm square cake tin, preferably one with removable sides, with baking paper. Arrange a layer of salted crackers over the base. Spread the blackcurrant preserve evenly over the crackers, then spread the caramel cream over the top and smooth the surface. Cover the entire surface with another layer of crackers, arranging them closely together. Refrigerate for about 1 hour. Spread the whipped cream layer over the crackers. Cover with another layer of crackers and refrigerate again. Spread the caramel spread evenly over the top and sprinkle with the toasted flaked almonds.

Refrigerate the cake for 24 hours. Only after this time will it reach the proper consistency: the crackers will soften, the creams will firm up and the cake will be easy to slice.

No-bake caramel cracker cake should be stored in the fridge.

Enjoy!