The holidays have come and gone and I don’t know about you, but I was just not all that in the spirit this time around. However, the traditional recipes, the yummy foods and treats, and this cake really helped. 🙂 A no-bake Nutella Keks Torta was exactly what I needed to get out of my funk. And let me tell you, no one around minded that’s for sure.

I knew I wanted a simple dessert for Orthodox Christmas; I didn’t want to spend hours in the kitchen as I’ve done in years past. So I consulted my recipe binder and found 3 recipes I’ve been given for Keks Torta. So I decided to combine a little bit of all 3 recipes because, well, I have a tendency to complicate things. But the result? Oh my. The rich Nutella flavor, crunchy hazelnuts, and the almost creamy flavor of the Plazma Keks make this a nostalgic, exciting, decadent dessert.

This dessert is best served at room temperature. Slice it while cold then let it come to room temperature and you’ve all the perfect pairing to a hot cup of coffee. It also holds up very well in the refrigerator – up to a week! Just make sure to place a piece of plastic wrap against the exposed/cut side so the cake doesn’t dry out.

I hope you give this amazing recipe for Nutella Keks Torta a try very soon! If you have any questions, head on over to my Instagram profile and send me a message, I’m always happy to help!

Nutella Keks Torta/Nutella No-Bake Cake

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

A no-bake Keks Torta with a rich chocolate and hazelnut flavor.

Ingredients

Crust
3 cups (300 g) ground Plazma Keks (Lane biscuits)
1 stick (113 g) unsalted butter, melted
1 1/2 cup (150 g) ground unsalted hazelnuts
1/2 cup (150 ml) whole milk
Filling
1 3/4 cup (400 ml) heavy cream
2 cups (400 g) Greek Yogurt (I use Fage)
3 tablespoons (16 g) powdered sugar
3 generous spoonfuls of Nutella, warmed
1 bar (100 g) dark chocolate, melted
2 tablespoons vanilla sugar (2 kesice)
1 1/2 cups (150 g) ground unsalted hazelnuts
3 cups (300 g) ground Plazma Keks (Lane biscuits)
Optional
Ferrero Rocher chocolates for decoration
Warm Nutella for drizzle
Chocolate whipped cream

Directions

In a large mixing bowl combine the crust ingredients. The mixture should be the consistency of wet sand and should stick together when pressed against your fingers. If the mixture is too dry, add additional milk (1 tablespoon at a time) until the consistency above is achieved.
Transfer the crust mixture into a spring-form pan lined with plastic wrap on the bottom and sides. I used a 10-inch pan for this recipe.

The smaller the pan, the taller the cake will be but you may have leftover filling. It’s best to use a 10 or 12-inch pan.
Set aside while you prepare the filling.
In a medium mixing bowl whip the heavy cream to stiff peaks. Set aside. In another, larger mixing bowl combine the Greek yogurt, vanilla sugar, and powdered sugar. Whip until smooth and creamy.
Next, fold the whipped cream into the Greek yogurt mixture, being careful not to over-mix. When just combined, add the melted chocolate, warm Nutella, hazelnuts, and ground Plazma keks. Using a spatula, carefully and slowly combine everything together.
Transfer the filling onto the crust, ensure an even surface, then refrigerate until set (about 2 hours). Add decorations and return to the refrigerator until ready to serve.
Slice cold but serve at room temperature.