As Summer starts to heat up, the likelihood of me wanting to spend my day by the oven goes way down. Enter this recipe from Fridge Cakes: Over 30 No-Bake Desserts by Jean-Luc Sady ($12). It requires no baking whatsoever. All you need are some waffle biscuits, a freezer, and a couple of pantry staples to yield an impressive dessert.
From Fridge Cakes: Over 30 No-Bake Desserts by Jean-Luc Sady
Pour the cream for the topping into a large bowl and place in the freezer for 25 minutes.
To make the cake: First heat the sugar with 4 tablespoons of water and the lemon juice in a heavy-bottomed saucepan over a high heat, until caramelized. Deglaze with the cream and continue to cook for a further 1 minute. Remove the pan from the heat, add the butter and stir to melt. Leave to cool for a few minutes until the caramel thickens.
Line the mold with cling film (plastic wrap). Put a layer of waffle biscuits in the bottom, filling all the spaces. Pour over the semi-liquid caramel. Repeat these layers five times. Finish with a layer of waffle biscuits. Refrigerate for at least 3 hours.
For the topping: Whip the chilled cream using an electric whisk or a food processor until thick. Turn the cake out onto a plate. Using a spatula, cover with the cream, then scatter over the broken toffees.