Ready-made meringue cake without baking recipe. Meringue cake without baking

1. First, we will cook lemon Kurd:

Wash the lemon thoroughly with warm water. You can use the hard part of the sponge. Since the recipe will need the zest, you need to rinse off all the harmful substances with which citrus fruits are usually processed from the peel, so that they are better stored. When the lemon is washed, we blot its surface with a napkin, after which we clean off the zest with a thin layer - only the yellow part;

We transfer the zest to a bowl, add granulated sugar to it and grind everything together with a tablespoon. Let the mixture stand for 30 minutes;

Break the egg into a small saucepan, send the yolk there, beat them slightly with a whisk. Then put the zest with sugar and cornstarch to the eggs, mix the contents of the saucepan until a homogeneous consistency;

Squeeze the juice out of the lemon and add it to the rest of the ingredients. You need 70 ml of juice. Mix everything well again;

Put the pan on minimum heat and bring it to a boil with constant stirring, then remove the pan from heat. It is necessary for all the sugar crystals to dissolve and the Kurd to thicken;

Pour a pinch of salt into a saucepan, spread the butter, mix thoroughly and put the Kurd in the refrigerator for 12 hours. For the pie, we need 280 grams of lemon curd.

2. Cooking the cake:

Lubricate a detachable form with a diameter of 20 cm and 6 cm deep with a piece of butter. The mold can be taken in a different size, but this one will be ideal for a cake. Line the bottom and side walls of the form with baking paper so that the paper protrudes 3 cm beyond the top edge of the form;

We put the cookies in a bowl and knead them into crumbs, after which we pour out a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Thoroughly mix the cookies with butter, then put the mixture on the bottom of the mold, level and put the mold in the refrigerator for 10 minutes;

Now we put the meringues in a separate bowl and knead them into large crumbs;

Place half of the ice cream in a large container, add the meringue and half of the lemon curd to it, mix well and spread the mixture on a cookie base, level it with a spatula on top, sprinkle with the left cookie crumbs, tighten the mold with cling film, cover it with a layer of foil on top and remove overnight (on 12 hours) in the freezer;

Transfer the remaining ice cream to a suitable bowl, add the remaining lemon curd to it, mix until smooth. Then we put the mixture in a container and also put it in the freezer overnight.

3. The night has passed - we pass to the final stage:

Remove the cake from the freezer, let it stand at room temperature for 5 minutes, then remove the foil and cling film. We release the cake from the mold, transfer it to a beautiful wide dish;

We decorate the cake on top with ice cream from the container, putting balls on the surface of the cake;

Now we beautifully place the meringues on the ice cream, sprinkle everything with silver sprinkles and the final touch - sprinkle with powdered sugar.

4. The finished cake is immediately served until the ice cream has melted!

Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

• 10 g gelatin;
• 50 ml of water;
• 100 g dark chocolate;
• 70 g butter;
• 100 g corn flakes;
• 200 g of cottage cheese;
• 1 tablespoon sugar
• ½ teaspoon vanilla sugar;
• 100 ml of milk;
• 100 g of white chocolate;
• 200 ml heavy cream;
• 200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and let it swell for the time indicated on the package.

Melt dark chocolate with butter in a water bath or microwave. Pour the liquid chocolate over the flakes and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in a mold, flatten and tamp lightly. It is convenient to do this with a potato crush. Put in the refrigerator for half an hour.

Whisk the cottage cheese with the sugar 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, stir. Then add melted white chocolate, stir again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into a mold on top of the base, put in the freezer for 10 minutes. Layer a layer of sliced ​​strawberries (you can use any berries and fruits you like) and pour out the other half of the mousse. Refrigerate 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.

2. Napoleon

Households will take a long time to guess what such thin delicious cakes are made of.

Ingredients:

• 1 egg;
• 100 g sugar;
• 1 tablespoon cornstarch
• 5 g vanilla sugar;
• ½ lemon;
• 250 ml of milk;
• 70 g butter;
• 2 thin pita bread;
• 100 g of walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on low heat until thickened. Add butter to the hot cream.

Cut the pita bread into slices about 15 x 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 creamy layer, sprinkle the nuts liberally, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

Incredibly crispy and very easy to prepare. Instead of cookies, dry breakfast balls.

Ingredients:

• 250 g of condensed milk;
• 180 g butter (80–85% fat);
• 250 g chocolate balls;
• 100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. While whisking, pour into the butter. Add peanuts and chocolate balls to the cream (breakfast cereal). Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate and butter mixture inside. Tamp and refrigerate until solidified. Remove the cake from the ring and decorate as you like.

4. Chocolate banana cake without baking

Thanks to the delicate custard and bananas, the cookie is completely soaked and becomes like a biscuit.

Ingredients:

• 200 g sugar;
• 10 g vanilla sugar;
• 4 eggs;
• 50 g flour;
• 600 ml of milk;
• 50 g butter;
• 500 g of chocolate chip cookies;
• 3-4 large bananas;
• ½ bar of dark chocolate;
• 1 tablespoon of sunflower oil.

Preparation

Separate the yolks from the whites and mash them with sugar and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, add flour. Heat milk, but do not boil it. Continuing to stir, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until thickened. The cream must be mixed continuously. Remove from heat, add butter, stir.

Take a rimmed mold and fill the bottom with the cooled cream. Place a layer of cookies on top of it. If the shape is round and the cookies are square, break them up. After impregnation, it will be invisible.

Cover the cookies with a layer of cream and then with a layer of thinly sliced ​​bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the icing: break the chocolate into wedges, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or water bath.

Pour the icing over the cake and refrigerate for three to four hours, preferably overnight.

5. Sour cream

7. No-bake nut cake

Unusual cakes give nutty notes, and gentle ones literally melt in your mouth.

Ingredients:

• 2 eggs;
• 150 g sugar;
• 10 g vanilla sugar;
• 2 tablespoons cornstarch
• 500 ml of milk;
• 90 g butter;
• 160 g bread crumbs;
• 160 g of walnuts;
• 3 tablespoons of condensed milk.

Preparation

Prepare the custard: mix eggs with sugar and vanilla sugar, add starch (you can potato or just flour), pour in the milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In the still hot cream, add 50 g of butter.

Grind in a blender or food processor. Combine them with bread crumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

At the bottom of the mold, place a layer of hazelnuts about a centimeter thick. Tamp, lubricate with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

A simplified version of the beloved honey tube cake with cherries.

Ingredients:

• 2 eggs;
• 270 g sugar;
• 10 g vanilla sugar;
• 1 liter of milk;
• 200 g flour;
• 1½ tablespoons of starch;
• 250 ml of cream with a fat content of 30–35%;
• 1 kg of ready-made cherry puffs or strudel;
• 50 g dark chocolate.

Preparation

Whisk vanilla sugar and regular sugar with eggs. In a separate bowl, combine flour with starch, add to the egg-sugar mixture. Do this in portions for better mixing.

Heat the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and cook until thick.

Cool the custard completely. Pour the chilled heavy cream into it. Pour in gradually, stirring each serving.

Place a few layers on a platter and brush generously with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the baked goods used are made from or shortcrust pastry, otherwise they will not soak.

Sprinkle grated chocolate on top of the cake or decorate to your liking. Refrigerate overnight.

9. Broken glass

A beautiful creamy cake for lovers of marmalade.

Ingredients:

• 100 g of multi-colored jelly in powder form;
• 20 g gelatin;
• 100 ml of water;
• 3 kiwi;
• 400 g sour cream with a fat content of 10-15%;
• 100 g sugar;
• a bag of vanillin.

Preparation

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until it solidifies. If you do not have ready-made color jelly, use fruit juices or food coloring to color regular gelatin.

When the jelly hardens, you will need to chop it arbitrarily. The pieces should be quite large and uneven, like broken glass. Peel and cut the kiwi into large cubes.

Whisk the cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, while whisking, add it to the sour cream.

Combine the sour cream with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so the jelly pieces do not pop out. Refrigerate until solidified.

10. Cake without baking with boiled condensed milk

Great combination of butter cream with nuts and dates.

Ingredients:

• 100 g of walnuts;
• 150 g dates;
• 1 tablespoon butter
• 80 g dark chocolate;
• 50 g corn flakes;
• 15 g gelatin;
• 80 ml of water;
• 200 g sour cream 20% fat;
• 200 g;
• 400 ml of fermented baked milk.

Preparation

In a food processor or blender, grind dates (can be substituted for prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Cover the inner walls of the mold with a strip of parchment. Put the nut-date mixture inside, flatten and tamp. Refrigerate for 10-20 minutes.

Mix melted chocolate with cornflakes. Stir until all the flakes are dipped in the chocolate. Place them on parchment and spread them over so that they barely touch. Place in the freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat the sour cream with condensed milk, then add the fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream over the base of the cake and refrigerate for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until solid. This will take about four hours.

I really love meringues and everything connected with meringues. Delicate, crispy, and when it's not easy with nuts, but with peanuts, you will lick your fingers.

Today I was too lazy to disassemble the oven and, as ordered, the memories of a cake without baking came up. I bought the meringue in the store, it is multicolored: it is not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out to be very tasty: delicate butter cream based on condensed milk, crispy nuts and airy meringue. Such a miracle is not a shame to serve on the festive table. If you don't like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Products composition

• 200 grams of meringue: any size and any color;
• 400 milliliters of condensed boiled milk;
• 110 grams of butter;
• 60 grams of any nuts;
• two tablespoons of grated chocolate.

Step by step cooking process

1. Any nuts that you will use to make a cake must first be fried: in a dry skillet or in the oven. And then grind with a rolling pin or in a blender.
2. Boiled condensed milk is easy to make from the usual, see the link.
3. By the way, you can use toffee instead of condensed milk.
4. Put the boiled condensed milk into a deep bowl, add soft butter and beat everything with a mixer. The cream is ready.
5. On the serving dish, install a split-shape ring (but you can do without using it).
6. Grease the meringue with cream on all sides and put it in a mold.
7. We form the first layer: you can make each layer a different color. Fill the empty spaces left after the first layer with meringue pieces.
8. Sprinkle everything with nuts and begin to lay out the next layer of meringue. Sprinkle it with nuts.
9. We continue this way until all the products run out. We make the top in the form of a slide.
10. Remove the ring, finely grate the chocolate and sprinkle it on the cake.
11. We serve the cake on the table: everyone takes as many pieces of meringue on his plate as he sees fit.

Enjoy your tea.

A meringue cake with nuts - yes, the name makes it drool. The cake does not require baking. Prepare it from crumbled meringues (ready-made or made by yourself - the recipe will be given later), stuffed with walnuts, chill and serve with a berry sauce made from jam or berries. Berries can be fresh or frozen.

To make a meringue cake you will need:

100 g coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of cognac, liqueur

teaspoon of cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, ground zest.

press the meringue to the bottom of the mold

Place paper on the bottom and sides of the mold. Crumble the meringue. Spread out a fourth of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush and brown lightly.

Whisk the sour cream into a thick, dense foam. Add cooked nuts and two-thirds of the remaining meringue. Pour cognac or liqueur into the mixture (you can use jam syrup). Stir. Place the mixture on top of the meringue in a mold and smooth the surface. Top with the remaining meringue crumbs. Cover the dish with a lid or paper and freeze for twelve hours.

Make a berry sauce with jam or berries (in this case, strawberries). Mash in mashed potatoes and pass through a sieve. Rub the puree with the icing sugar and zest. Add lemon juice.

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2 Cakes without baking .

Lyna's curd cake.

This cheese cake without baking. In the summer heat, this is ideal, no flour, and, therefore, no hot oven. It takes very little time to prepare it, and the taste is not even bad at all.

Moreover, there is a place where fantasies can roam. Those who like to invent something in the kitchen can prepare different versions of it. You can make a curd cake with fruits or berries, cookies, biscuits, chocolate. Next time I will definitely try to combine it with meringue and cream of boiled condensed milk and chocolate. Below and above there will be a curd layer, and inside there will be small meringues glued together with chocolate cream. I think it should turn out well.

Lyna sent me a recipe for a cottage cheese cake with vanilla sugar, and I give it here, but the cake is chocolate on the photo. I added cocoa to it and garnished with currants and walnuts.

Composition:

• 500 g of cottage cheese
• 1 cup of sugar
• 1 glass of milk
• 25 g gelatin
• nuts
• vanilla sugar

Preparation:

Grind sugar with butter and beat together with cottage cheese. I did it in a combine. You can use a blender. You should get a homogeneous mass. Add raisins, nuts, vanilla sugar to this mass and mix with a spoon.

Pour gelatin with cold milk and let it brew for 40 minutes.

When it swells, put it on a small fire and, stirring constantly, dissolve. Never bring it to a boil! Otherwise, your cake won't stick together. Cool milk to room temperature and pour into cottage cheese. Beat again.

Cover the cup with plastic wrap and pour out the curd mass. Put in the refrigerator until it solidifies. I froze after a couple of hours. Now you can turn our curd cake onto a dish, remove the plastic and decorate it to your liking.

Another cake without baking

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