Margaretka – No-Bake Cake Recipe

Margaretka, a delightful no-bake cake, is a sweet treat perfect for any occasion. This dessert is ideal for those who want to prepare something quick and hassle-free without turning on the oven. Its creamy layers, rich flavors, and charming presentation make it a crowd favorite. Whether you’re hosting a party or looking for an easy dessert fix, Margaretka is a must-try.

Ingredients:
For the Base:

200 g of digestive biscuits (or graham crackers)
100 g unsalted butter (melted)
For the Cream Layer:

500 ml of milk
2 packets of vanilla pudding mix (instant or cook-and-serve)
100 g sugar
250 g unsalted butter (softened)
1 teaspoon vanilla extract
For the Topping:

150 g dark chocolate
50 g unsalted butter
Optional: crushed nuts or sprinkles for decoration
Directions:
Step 1: Prepare the Base

Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin.
Mix the crumbs with the melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a rectangular baking dish (approximately 20×30 cm). Place it in the refrigerator to set while preparing the next layer.
Step 2: Make the Cream Layer

In a saucepan, combine the milk, pudding mix, and sugar. Cook over medium heat, stirring constantly, until the pudding thickens. Let it cool completely.
Beat the softened butter with vanilla extract until fluffy. Gradually add the cooled pudding, mixing well to create a smooth cream.
Spread the cream evenly over the biscuit base. Refrigerate for at least 2 hours to set.
Step 3: Add the Topping

Melt the dark chocolate and butter together in a double boiler or microwave. Stir until smooth.
Pour the chocolate mixture over the cream layer, spreading it evenly with a spatula.
Optionally, sprinkle crushed nuts or decorative sprinkles on top for added texture and appeal.
Step 4: Chill and Serve
Allow the cake to chill in the refrigerator for an additional 1–2 hours, or until the chocolate is firm. Slice into squares or rectangles and serve chilled.

Serving and Storage Tips:
Serve Margaretka cold for the best taste and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Avoid freezing as it may alter the creamy texture.
Variations:
Fruit Delight: Add a layer of sliced strawberries, bananas, or raspberries on top of the cream layer before adding the chocolate topping.
Coffee Twist: Mix a teaspoon of instant coffee into the milk while preparing the pudding for a subtle coffee flavor.
Nutty Bliss: Incorporate crushed hazelnuts or almonds into the biscuit base for added crunch.