Curd cake with berries without baking. Summer berry cake without baking

Friends! We present to your attention 6 delicious no-bake cakes that will not leave anyone indifferent!

A beautiful and light dessert that does not need to be baked, especially relevant for the summer, when you don’t really want to go near the oven.)

They just melt in your mouth!

Fruit cake

You can prepare fruit cake with gelatin and without baking using a variety of recipes, we offer you one of them.

Ingredients:

- 300 g biscuit,
- 0.5 l. sour cream,
- a glass of sugar,
- 3 tbsp. l. gelatin,
- berries and fruits as desired (strawberries, bananas, kiwi, etc.).

You can buy a sponge cake, or you can prepare it according to any recipe. Break the crust into small pieces and set aside.
Pour gelatin into 1/2 cup of cold water and leave for half an hour. Then heat the water until the gelatin is completely dissolved. At this time, beat the sour cream and sugar and, stirring, gradually add the gelatin mixture to them.
Line the bottom of a deep bowl with cling film (or parchment). Lay out layers: fruits/berries, then pieces of biscuit, another layer of berries/fruits, etc. Then fill everything with the sour cream-gelatin mixture prepared earlier. Now the fruit cake should harden, for which we leave it in the refrigerator for 3-4 hours.
After this time, serve, carefully inverting onto a large plate.

P.S. Sprinkle sour fruits with a little powder. You can fill it as you lay it.

Australian cheesecake

Ingredients:

— Cottage cheese 400 g
— Butter 200 g
- Gelatin 1 tablespoon
- Powdered sugar to taste
- Vanillin to taste
— Chocolate 200 g
— Oatmeal cookies 50 g
— Jam 50 g

1. Beat the fat cottage cheese, powdered sugar and softened butter with a mixer until a homogeneous mass is formed, add vanillin and pour in gelatin dissolved in hot water in a thin stream. Beat, pour the mixture into a mold and refrigerate for 4-5 hours to harden.
2. To prepare the cake, crush the oatmeal cookies and mix with the chocolate melted in a water bath. Line a cake plate with oiled parchment paper and shape into a cake. Place in the refrigerator for 1 hour.
3. Place the mold with the frozen curd mass in hot water for a few seconds and carefully place the contents on the prepared cake. Spread thick fruit jam on top and coat the entire cake with lukewarm chocolate melted in a water bath. Place in the refrigerator overnight.

Milk jelly with chocolate

1. Soak gelatin in cold boiled water, in a ratio of 1:8, and leave to swell for 30-40 minutes.
2. Grate the chocolate on a coarse grater and dissolve it together with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.
3. Before serving, lower the jelly mold into hot water for 1-3 seconds, then cover with a plate and turn it over, remove the mold.
4. Drizzle the jelly with syrup or decorate with whipped cream.

Curd cake

Ingredients:

— 400 g of fresh cottage cheese (fat content no more than 20%)
- 4-5 tbsp. l. gelatin
- 2-3 tbsp. powdered sugar
- 25 g cream (high fat content)
- 10 g vanilla sugar
- pieces of different fruits as cake filling

Cooking process:

1. We rub fresh cottage cheese through a sieve or pass it through a meat grinder several times until it becomes like a paste. Place the grated cottage cheese in a container, add cream, stir until smooth. Then add powdered sugar and vanilla sugar one by one. Mix the mixture with a blender until the consistency of a homogeneous dough.
2. Pour all the gelatin with cold water and leave until it swells. After an hour, place the pan on low heat and bring the gelatin until completely dissolved, immediately remove the pan from the heat.
3. After the gelatin has cooled, mix it with the curd mixture and stir. Add fruits or small berries cut into small pieces and mix carefully. Place the mixture in the mold and refrigerate for 4 hours. You will get a wonderful, delicious curd and fruit dessert that can be cut into portions, like a real cake.
By the way, if you add natural dyes, for example, cherry or currant syrup, to a curd cake with gelatin without baking, then your dessert cake will be a pleasant raspberry color. It all depends on your preference, so any filling will add its own flavor to this pleasant cottage cheese dessert.

Black forest cake with cherries and chocolate cream

Ingredients:

— Bitter chocolate 100 g
— Powdered sugar 350 g
— Chicken egg 8 pieces
— Wheat flour 200 g
— Cream 20% 500 ml
— Cream 35% 680 ml
— Milk 140 ml
— Liqueur 75 ml
- Gelatin 1 tablespoon
— Cinnamon 1 piece
- Cocoa powder 2 tablespoons

1. Soak the gelatin in water for half an hour.
2. Pour 22% cream and milk into a saucepan, add 100 grams of powdered sugar and bring to a boil (do not boil under any circumstances). Add gelatin and 25 ml of liqueur, stir. When the mixture has cooled, place it in the refrigerator for several hours.
3. Melt the chocolate in a water bath, melt 50 grams of powdered sugar in 45 ml of warm water, beat the yolks. Add syrup and yolks to chocolate and stir.
4. Using a mixer, beat 180 ml of 35% cream and carefully mix with the chocolate mass, put in the refrigerator.
5. Beat eggs and 150 grams of powdered sugar, add cocoa and sifted flour.
6. Grease the springform pan with oil and divide the dough into 2 parts. Bake 2 cakes, bake for 15–20 minutes.
7. Place cherries, 50 ml of liqueur, 50 grams of powdered sugar and 3 tablespoons of water in a saucepan and boil by half over low heat.
8. Whip 500 ml of 35% cream.
9. Pour the resulting cherry syrup over the cake, lay out a few cherries, top with a layer of butter jelly, a layer of chocolate cream, a layer of whipped cream and decorate with the remaining cherries.

Chocolate Banana Cake

Ingredients (20 cm mold):

for the base:
— Cookies — 100 (or 200) g
— Butter — 50 (or 100) g

for filling:
— Bananas — 2-3 pcs.
— Sour cream or natural yogurt — 400 ml
— Milk — 100 ml
— Granulated sugar — 6 tbsp.
— Natural cocoa — 3 tbsp. or dark chocolate - 80-100 g
— Gelatin — 10 g

Pour gelatin into 100 ml of water and leave to swell for the time indicated on the package.

Break the cookies and place them in the bowl of a blender or food processor.
Grind the cookies into crumbs.
Melt the butter, add to the cookie crumbs and mix well.
Place the mixture on the bottom of the springform pan, level and compact well. Place in the refrigerator for 30 minutes.
Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa. Heat, stirring constantly, until the gelatin is completely dissolved.
Do not boil.
Remove from stove.
Add sour cream or natural yogurt. Mix.
Peel the bananas, cut in half and place on the base.
Carefully, slowly pour the chocolate mixture on top. Place in the refrigerator for at least 3 hours to set.

Did you like our recipes? Save them to your wall!

Bon appetit!

Fast and gentle! 6 of the most melting no-bake cakes updated: April 20, 2019 by: Evgenia Sokolova

For such a cake, not only any berries, but also fruits are suitable. Place blueberries, wild strawberries, raspberries, red and black currants whole, and cut plums, pears, apples, bananas, and peaches into small pieces. The more different berries and fruits you add, the tastier and more interesting the dessert will be.

You will need:
-Gelatin – 5 teaspoons.
-Cold boiled water – 0.5 liters.
- Sour cream – 1 liter.
-Sugar – half a glass.
-Berries – 1-1.2 liters.

How to do:

Place the gelatin in an enamel bowl, add cold boiled water and leave for 40-60 minutes.
When the gelatin swells, heat the mixture, stirring constantly until the gelatin is completely dissolved. Do not bring to a boil!
Combine the resulting mass with sour cream and sugar. Stir until smooth.
Add berries and/or fruits and stir until evenly distributed.
Pour the mixture into a silicone mold.
Place in the refrigerator to harden for several hours.
After 3-4 hours the dessert is ready. Carefully remove the jelly cake from the mold and cut into pieces before serving.

Helpful tip:

Instead of a silicone mold, you can use a regular enamel bowl and then cut the cake into pieces directly in it. Or you can put the mixture into glasses, bowls or small silicone molds - then you will get a portioned dessert, and you won’t need to cut it at all.

Nice to meet you! My Majesty Yogurt Cake! I am very light, tender and just melt in your mouth. Some people confuse me with dessert, but I don’t give up, because I have everything as it should be: both the cake and the cream. Your favorite fruits, of any color and taste, can easily enter into me, the main thing is to follow the “compatibility”.

And I was born like this: my hostess simply loves to surprise guests with bright, healthy and light dishes. So the recipe for the “Broken Glass” cake sunk into her soul. No matter how she created it, she didn’t come up with any kind of inventions. And here I am! One of those funny “thoughts”. Meet!

Compound:

• 1 tbsp. walnuts
• 1 tbsp. dates

Yogurt layer:

• 500 ml sweet yogurt
• 1 banana
• 1 apple
• 1 kiwi
• 1 orange
• 1 avocado
• 1 tbsp. level spoon of agar-agar
• 1/2 tbsp. water (milk or cream)

No-bake yogurt cake – recipe:

1. Prepare and measure fruits, dates, nuts and yogurt.

   

   Products

2. Soak the dates for 15 minutes in warm water and knead. Grind the nuts in a mortar, knife or blender. Mix them together.

   

   Grind dates and nuts

3. We form a cake from the resulting mass, on which we will then lay out our upside-down cake.

   

   Forming the crust

4. We cut fruits for decoration - rings, stripes, half rings. To fill the cake, just use cubes.

   

   Cutting fruits

5. We beautifully lay out the slices on the bottom of the mold, creating a pattern. This will be the top of our no-bake yogurt cake later on.

   

   Place the slices on the bottom of the mold

6. Fill the inner space of the mold with fruit cubes.

   

   In the middle - cubes

7. Prepare the yogurt mixture. Soak agar-agar for 10 minutes in water (or milk, liquid cream). Warm the yogurt until warm (you can do it in a bowl of hot water) or take it out of the refrigerator in advance to warm it up. Then bring the agar-agar mixture to a boil, stirring constantly. Add the hot agar mixture to the yogurt and stir quickly. Immediately pour onto the fruit. (Using the same technology you can prepare.)

   

   Fill with yogurt

8. Leave the cake in the cold until completely hardened. Then flip onto the finished crust and serve!



I love fruit and yogurt! I have a homemade one with mulberries and strawberries, so there are splashes of berries inside the dessert. Very tasty! Get creative and create new masterpieces!

Bon appetit!

Aksinya author of the recipe

In our sultry eastern summer, an excellent alternative to the hot oven is to prepare a berry cake without baking: here you have berries, buttercream, coffee and chocolate - all healthy and delicious things combined. The recipe is spontaneous, invented on the fly, from what was in the refrigerator, designed for an 18 cm mold. The cake turned out delicious, and the combination was interesting.

By ingredients... If you suddenly want to repeat this recipe and have questions about the ingredients, then instead of berry cream cheese, you can take another jar of cream or Mascarpone cheese, to which you add a little berry juice. For those who don’t like coffee, you can take compote, juice, tea or any soaking liquid to suit your taste. There are a lot of options here, and everyone can choose their own, both in terms of ingredients and flavor.

So, to prepare a cake with berries without baking, we will take the following products.

First, let's prepare the impregnation for the cookies. Dissolve coffee in hot water, add liqueur (optional) and sugar. I didn't add sugar. Cool to room temperature.

Beat the cream with vanilla, adding sugar to taste. Then combine whipped cream and berry cottage cheese. The cottage cheese is very tender, homogeneous and similar to Mascarpone, only 5% fat. The result is a tasty and not cloying cream.

Quickly dip the cookies into the coffee soak on one side only and place them on the bottom of the pan, wet side up. The bottom side will soak after a certain time and the cake will not be soggy. The bottom of the mold should be lined with parchment and it is best not to cut it. Then, when removing the ring, it will be easier to transfer the cake to a plate. Fill the bottom of the mold with cookies, if necessary, add pieces of the desired size in between.

Cover the cookies with cream, first dividing the amount into 2 equal parts. One part of cream is used for one layer.

Arrange any berries in any order. Our berry season has long passed, and I used what I managed to freeze.

Repeat layer of soaked cookies and cream. Smooth the surface well and place in the freezer for 20 minutes. During this time, the cake will not freeze, but will cool well.

Meanwhile, prepare the chocolate for the chocolate ribbon. I melt chocolate in the microwave. Then pour the chocolate into the cream cornet, making a small cut at the tip.

To make the chocolate ribbon, we need to cut a strip of parchment to fit the diameter of the cake pan. The height of the strip can be level with the cake, but I like the height of the chocolate strip to rise above the surface. Draw random strokes in two directions with chocolate on the tape. Let the chocolate harden slightly. It should become matte but remain soft.

Remove the cake from the freezer and wrap a ribbon around the cake. Press down lightly and put back in the refrigerator, no longer in the freezer.

After 10-15 minutes, remove the cake and carefully remove the tape. It separates easily, and the chocolate remains on the surface of the cake. Decorate the cake to your liking. Let it brew in the refrigerator for a couple of hours, or better yet, overnight. The cake with berries without baking is ready.

Enjoy your tea.

This incredibly delicious and truly summer cake is very easy to prepare. You will need less than half an hour to create a culinary masterpiece, and the delight of your household will know no bounds!

Ingredients

For the crust: 100-150 grams of shortbread cookies, 3 tablespoons of sour cream + the same amount of berry jam or puree (I used raspberry).

For the jelly layer: 35 grams of gelatin, 500 grams of sour cream (20% fat), half a glass (or more) of granulated sugar; berries and fruits (raspberries, currants, kiwi, etc.).

Cooking method

1. Grind the cookies into coarse crumbs, mix sour cream with berry (raspberry) jam and add to the cookie crumbs - mix well.

2. Cover the mold (used with a diameter of 22 cm) with parchment and compact the cookie crumbs to the bottom.

3. Pour gelatin with 1/2 cup of water and leave to swell for half an hour. Place the swollen gelatin on low heat; stirring, heat until it is completely dissolved. Leave to cool.

4. Beat sour cream with granulated sugar.

5. Pour the jelly mass into the sour cream in a thin stream and mix.

6. Place berries (raspberries, currants, diced kiwi) into the sour cream-jelly mixture.