What to do when you feel like having a dessert and your oven has just broken down? Nothing is easier, just make a cake without baking 🙂
The base of no baking cakes is usually made from biscuits. They need to be crushed and combined with melted butter.
As for the cake creams, I have to tell you that I have come across a whole range of those. Of course, pudding-based or whipped cream based creams, mascarpone, jelly, condensed milk, fruit or cheese are used very often.
It is said that no baking cakes are faster because we do not waste our time for baking. There is something in it, I know it from my own experience. I am curious how it is with you – do you often go for no baking cakes, or rather you are advocates of baking?
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Additionally: chocolate for sprinkling the cake.
Cake base: crush the biscuits or blend them so that they have the consistency of breadcrumbs. Mix the crumbled biscuits with melted butter. Line a baking tin with aluminium foil. Spread the biscuit mixture evenly on the bottom and press it with your fingers.
Cream 1: both the first and the second cream are made in the same way, but they must be done in two separate batches.
Add jelly into a bowl, and pour boiling water over it. Mix thoroughly and leave it to set to half-rigid. Pour milk into a separate bowl and add powdered whipped cream. Whip until rigid then add the half-thickened jelly while continuously whisking. The jelly, when added to the cream, should have a thickening but still liquid consistency. Pour the prepared cream onto the crushed biscuits in the baking tin. Put the tin in the fridge until the mixture thickens completely.
Fruit layer: boil the cherry juice. Add gelatine and jelly into a bowl and pour the boiling cherry juice over it. Mix until the jelly dissolves. Add whole cherries to the liquid. Put it in the fridge to thicken, but only till halfway.
Once the first cream mixture has thickened, remove it from the fridge. Pour the liquid, still thickening jelly with the cherries over it. Put the cake in the fridge and let the jelly thicken completely.
While the cake is in the fridge, prepare another batch of the cream mixture the same way as the first one. Once the cherry jelly is hard enough on the cake, pour the second batch of the cream mixture over it.
Put the cake back in the fridge again and let it thicken completely. It will take at least two hours.
Once the cake is ready, remove it from the fridge before serving and sprinkle with grated chocolate.
You can replace the cherries with any canned fruit. If, for example, you decide to go for peaches, then I also recommend peach jelly to go with it.
I used traditional butter biscuits. You can also go for cocoa-flavoured ones. They will complement the other ingredients of this cake very well.
Do you like cakes without baking? If so, then try our recipe for Tiramisu cake with blueberries.
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