10 no-bake cakes that are indistinguishable from baked
1. Cottage cheese-strawberry cake without baking
Delicate curd soufflé, very similar to ice cream, with a layer of berries combined with a crispy base.
- 10 g of gelatin;
- 50 ml of water;
- 100 g dark chocolate;
- 70 g butter;
- 100 g corn flakes;
- 200 g of cottage cheese;
- 1 tablespoon of sugar;
- ½ teaspoon vanilla sugar;
- 100 ml of milk;
- 100 g of white chocolate;
- 200 ml of heavy cream;
- 200 g strawberries.
Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.
Melt dark chocolate with butter in a water bath or microwave. Pour over the flakes with liquid chocolate and stir. This will be the base of the cake.
Line a cutting board with parchment. Place a springform pan on it. Line the inside of the sides with parchment paper as well. To make it stick better, grease the sides with vegetable oil.
Put the flakes in the form, level and lightly tamp. It is convenient to do this with a potato masher. Remove for half an hour in the refrigerator.
Beat the cottage cheese with regular and vanilla sugar with a blender. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, mix. Then add melted white chocolate, mix again.
Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.
Pour half of the mousse into the mold on the base, put in the freezer for 10 minutes. Put a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator for two to three hours.
Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and “release” the cake easily.
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Households will guess for a long time what such thin tasty cakes are made of.
- 1 egg;
- 100 g of sugar;
- 1 tablespoon cornstarch;
- 5 g vanilla sugar;
- ½ lemon;
- 250 ml of milk;
- 70 g butter;
- 2 thin pita bread;
- 100 g walnuts.
Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in milk and put on a slow fire until thickened. Add butter to hot cream.
Cut the pita bread into layers about 15 × 15 centimeters in size. Grind the nuts in a blender or food processor.
Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last cream layer, generously sprinkle the cake with nuts, including on the sides.
Leave the cake for an hour or two to soak.
Incredibly crunchy and super easy to make. Instead of cookies – dry balls for breakfast.
- 250 g of condensed milk;
- 180 g butter (80-85% fat);
- 250 g of chocolate balls;
- 100 g roasted peanuts.
Beat the softened butter with a mixer. Continuing to beat, pour the condensed milk into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.
Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely solidified. Remove the cake from the ring and decorate as you wish.
4. No Bake Chocolate Banana Cake
Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.
- 200 g of sugar;
- 10 g vanilla sugar;
- 4 eggs;
- 50 g flour;
- 600 ml of milk;
- 50 g butter;
- 500 g of chocolate cookies;
- 3-4 large bananas;
- ½ bar of dark chocolate;
- 1 tablespoon of sunflower oil.
Separate the yolks from the whites and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.
Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.
Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.
Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.
Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.
Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.
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Air cream, as in the classic sour cream, but instead of biscuit – gingerbread.
- 800 g sour cream with a fat content of 20–30%;
- 150 g of powdered sugar;
- 600 g of gingerbread;