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This dreamy, soft Alku Fudge cake is made with just a few ingredients and requires no gelatin. The easy-to-make filling is also perfect for piping onto treats such as muffins. This delicious cake is sure to become a family favourite! And with so many different Alku toffees to choose from, there are endless ways to vary the flavour.
Alku Fudge cake
12 pieces, springform 18-20 cm
Base
175 g oat biscuits
70 g butter
Filling
2 bags (400 g) Alku Fudge caramels
4 dl heavy cream
400 g cream cheese
Decoration
fresh berries, e.g. raspberries
Filling
Unwrap the Alku Fudge caramels and place them in a saucepan, reserving eight caramels for decoration. Pour 1 dl of heavy cream over the caramels and heat until they have completely melted. Chill in the refrigerator until completely cold, preferably overnight.
Base
Crush the biscuits into fine crumbs. Stir in the melted butter. Press the mixture firmly into the base of a 18–20 cm springform tin lined with baking paper.
Filling and decorating
Using an electric mixer, whip the chilled Alku fudge mixture with 3 dl of cream and the cream cheese until thick and firm. Set aside approximately 1 dl of the whipped mixture for decorating. Spoon the remaining filling onto the biscuit base and smooth the surface. Pipe the reserved mixture on top for decoration. Refrigerate the cake for a few hours to allow it to set.
Finish by decorating with Alku fudge caramels and fresh berries.
Alku Fudge cake
12 pieces, springform 18-20 cm
Base
175 g oat biscuits
70 g butter
Filling
2 bags (400 g) Alku Fudge caramels
4 dl heavy cream
400 g cream cheese
Decoration
fresh berries, e.g. raspberries
Filling
Unwrap the Alku Fudge caramels and place them in a saucepan, reserving eight caramels for decoration. Pour 1 dl of heavy cream over the caramels and heat until they have completely melted. Chill in the refrigerator until completely cold, preferably overnight.
Base
Crush the biscuits into fine crumbs. Stir in the melted butter. Press the mixture firmly into the base of a 18–20 cm springform tin lined with baking paper.
Filling and decorating
Using an electric mixer, whip the chilled Alku fudge mixture with 3 dl of cream and the cream cheese until thick and firm. Set aside approximately 1 dl of the whipped mixture for decorating. Spoon the remaining filling onto the biscuit base and smooth the surface. Pipe the reserved mixture on top for decoration. Refrigerate the cake for a few hours to allow it to set.
Finish by decorating with Alku fudge caramels and fresh berries.