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Home Monchou taart

Dessert No-bake Festive Summer Classic Vegetarian

There are cakes everyone knows and that no one says no to. The Monchou cake is one of those. Creamy filling, crunchy base, nicely finished with fruit. You don't even have to turn on the oven, because this cake you simply chill in the refrigerator. For the baking of this cake you need little, but the result is impressive. Serve it on a beautiful cake stand and it will immediately steal the show.

x_ckl_recipe_markerMonchou cake This classic Monchou cake is wonderfully creamy with a crunchy biscuit base and a fresh red-fruit topping. Perfect for birthdays, parties or simply when you feel like it. How to make a Monchou cake? Dessert Dutch 10 people 30 min 4 hours 4 hours 30 min

Crumble the digestive biscuits finely. Put them in a ziplock bag and crush with a rolling pin, or use a food processor.
Melt the butter in a saucepan over low heat and mix it well into the biscuit crumbs.
Line a springform pan (Ø 24 cm) with parchment paper and press the biscuit mixture firmly and evenly into the bottom. Place the pan in the refrigerator for at least 30 minutes so the base sets.
Whip the cream until stiff peaks form in a large mixing bowl. Set aside.
Beat the cream cheese with the powdered sugar and the packet of vanilla sugar until the mixture is smooth and airy.
Gently fold the whipped cream into the cream cheese mixture. Mix slowly so the lightness is preserved.
Take the springform pan out of the fridge and spoon the cream cheese filling onto the biscuit base. Smooth the top with a palette knife or the back of a spoon.
Cover the cake with cling film and put it in the refrigerator for at least 4 hours, preferably overnight.
Just before serving, briefly warm the strawberry jelly or jam in a small saucepan with a splash of water until it becomes runny. Let it cool slightly and spread it over the top of the cake.
Arrange the fresh strawberries and red fruit over the cake. Release the cake from the springform pan and place it on a cake stand. Slice and enjoy.

Dessert No-bake Festive Summer Classic Vegetarian 300 g digestive biscuits 150 g butter 500 g cream cheese (plain) 250 ml whipping cream 75 g powdered sugar 1 packet vanilla sugar (8 g) 200 g fresh strawberries, sliced 150 g mixed red fruit (raspberries, blueberries) 3 tbsp strawberry jelly or apricot jam Springform pan Ø 24 cm Mixing bowl Hand mixer or stand mixer Spatula Palette knife Saucepan Rolling pin or food processor Cake stand Cake molds pie-dish Baking bakken Specific to Cakes specific-for-cakes ASA Selection Cake plate Wood ø 35cm Asa Selection ["Taartplateau"] ASA Selection Cake plate Grande ø 35.5 cm Asa Selection ["Taartplateau"] Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 30 x 3 cm Birkmann Taartvorm, Quichevorm Sareva Cake rack / Cooling rack - 41 x 26 cm Cookinglife ["Taartrooster"] Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Citroen-ricottacake met frambozen foodies-citroen-ricottacake-met-frambozen Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache

Recipe

Monchou cake

This classic Monchou cake is wonderfully creamy with a crunchy biscuit base and a fresh red-fruit topping. Perfect for birthdays, parties or simply when you feel like it.

Course	Dessert
Kitchen	Dutch
Servings	10 people

Preparation time

Preparation time	30 min
Cooling time	4 hours
Total	4 hours 30 min

Equipment

Springform pan Ø 24 cm
Mixing bowl
Hand mixer or stand mixer
Spatula
Palette knife
Saucepan
Rolling pin or food processor
Cake stand

Ingredients

300 g digestive biscuits
150 g butter
500 g cream cheese (plain)
250 ml whipping cream
75 g powdered sugar
1 packet vanilla sugar (8 g)
200 g fresh strawberries, sliced
150 g mixed red fruit (raspberries, blueberries)
3 tbsp strawberry jelly or apricot jam

How to make a Monchou cake?

Crumble the digestive biscuits finely. Put them in a ziplock bag and crush with a rolling pin, or use a food processor.
Melt the butter in a saucepan over low heat and mix it well into the biscuit crumbs.
Line a springform pan (Ø 24 cm) with parchment paper and press the biscuit mixture firmly and evenly into the bottom. Place the pan in the refrigerator for at least 30 minutes so the base sets.
Whip the cream until stiff peaks form in a large mixing bowl. Set aside.
Beat the cream cheese with the powdered sugar and the packet of vanilla sugar until the mixture is smooth and airy.
Gently fold the whipped cream into the cream cheese mixture. Mix slowly so the lightness is preserved.
Take the springform pan out of the fridge and spoon the cream cheese filling onto the biscuit base. Smooth the top with a palette knife or the back of a spoon.
Cover the cake with cling film and put it in the refrigerator for at least 4 hours, preferably overnight.
Just before serving, briefly warm the strawberry jelly or jam in a small saucepan with a splash of water until it becomes runny. Let it cool slightly and spread it over the top of the cake.
Arrange the fresh strawberries and red fruit over the cake. Release the cake from the springform pan and place it on a cake stand. Slice and enjoy.

Cooking mode Prevents your screen from going to sleep

A Monchou cake deserves a beautiful presentation. Place it on a sturdy cake stand and it immediately looks like a true eye-catcher. Whether you serve it at a birthday or a summer lunch, on a pretty stand it always makes an impression. The combination of silky cream and fresh fruit is exactly what such a moment needs.

Tip: vary the topping with the season. In summer nothing beats fresh strawberries and raspberries, but in autumn figs and blackberries also work perfectly. The cream cheese filling always stays the same, and that's exactly the strength of this recipe. Make it a day ahead and you'll be completely relaxed the next day, enjoying it with whoever you like.

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