Cocoa Puff Cream Cake

Rea introduced me to this cake and I love it. The taste is great and has the feel of eating a piece of Tiramisu.

Actually I do not know how to name this cake, since this is made from cocoa puff biscuits and cream, so I'll called it Cocoa Puff Cream Cake. This is a very easy to do cake and the taste is fantastic. What's more, it is a no-bake cake, no beating of cream and no special skill required.

When doing this cake, I was fortunate to find a loaf pan in my collection that fits a layer of 6 cocoa puff snugly. No fuss and no trimming required and the outcome ... a nice loaf cake!

For this cake, I used a new ingredient which Rea recommended me - Alsa Gulaman. This is a colourless jelly like coagulant which has the setting properties of agar agar but tastes and feels like wobbly jelly. Look at the picture below. If you cannot find this, try using jelly powder or konnyaku powder for the jelly topping.




Another Cocoa Puff Cream Cake with chocolate ganache that I did in February.


This is the Khong Guan Cocoa Puff biscuits which I used.
Selling for HK$6.10 for 2 packs at Wellcome supermarket.
There are 39 biscuits in each pack.


This is the Nestle All Purpose Cream which I used.
The other alternative is the Nestle Cream in a can.


This is the photo of the Alsa Gulaman that I used.
Cost HK$12 a pack at World Wide Plaza in Central.



This is the KAI loaf pan that fits a layer of 6 biscuits snugly
without having to do any trimming.


Ingredients: (1 loaf W6.5 x L22.5 x H6cm)
24 cocoa puff biscuits
375ml Nestle All Purpose Cream + 2 tsp rum + 1/2 tsp vanilla essence
Fruit Cocktail or Any Diced Fresh Fruits (desired amount)
45g Alsa Gulaman
250ml boiling water

Method:
1. Line cake container with glad wrap.
2. Mix cream with rum till well combined with a spoon or spatula.
3. Fill container with 1 layer of biscuits. For my loaf pan, I used 6 pieces of biscuits.
***For this very first layer, I smear a little cream on the bottom of the biscuit so that it will stick to the glad wrap.
4. Top with 4 - 5 tablespoons of cream. Smooth and level the cream out.
5. Repeat steps (3) and (4) till the desired height is achieved. That is, 1 layer of biscuit then 1 layer of cream. I did 4 layers of biscuits.
6. The last layer of cream should be thicker, about 6 - 7 tablespoonful or more.
7. Finally top with a layer of fruits.
8. Cook Alsa Gulaman with a cup of boiling water in a pot till dissolved.
9. Pour warm Alsa Gulaman over the fruits and chill for at least 3 - 4 hours before serving.

Notes:
1. The above ingredient measure is for my loaf pan, you should increase or decrease ingredient amount according to the size of your cake pan.
2. Care should be taken when using Alsa Gulaman as it sets very quickly at room temperature. Pour this solution over the fruits at one go.
3. I line my loaf pan with glad wrap so that I can remove the loaf nicely.
You can do this in a pyrex dish/container without lining with glad wrap and serve it like the way you will do it for Tiramisu.
4. The amount of cream to use between each layer of biscuits is variable, if you like more cream you can use more. Do not use too little cream though.

Variations:
1. You can do away with the fruits and jelly topping and sprinkle chocolate shavings instead.
2. You can also use chocolate/mocha ganache instead of fruits and jelly topping.