No-bake cake recipes are the new trend during these extraordinary times. With the pandemic still going on and people stuck in homes, the below no-bake cake recipes can come in handy as much fancy. For others who are on the outskirts and having trouble getting cakes done, you’ll need to check this out!
- Lemon Dainties
Preparation Time- 25 minutes + Chilling
8 Trifle sponges sliced in half
3 ½ oz of butter at room temperature
3 ½ oz of caster sugar
Grated rind from 2 lemons
¼ pints of double cream
1 extracted lemon
Some icing sugar
5 oz of raspberries
3 ½ oz of blueberries
Palmful of mint leaves
Line up a square cake tin that’s 8 inches shallow. Arrange half of the horizontally cut trifle sponges at the base of the tin. (in a single layer)
Gently beat in the butter, sugar, along with the lemon rind until it turns pale and creamy. Add in the egg yolks while still tapping.
In a large bowl, whisk the egg whites until it becomes stiff. Next, make the whipping cream by whipping the cream into a separate bowl. Gradually start folding the whipped cream and the egg whites into the creamed mixture. Add in the lemon extract.
Drizzle some lemons juice over the trifle sponges to add moisture. Next, top the sponges with the cream mixture. Arrange a second layer of the trifle sponges over the cream mixture and gently press the layer with fingers or with the back of a spoon.
Drizzle more lemon juice over the trifle sponges. Cover with a cling film and leave in the fridge for 5-6 hours.
Remove the cling film from the refrigerated cake and invert it onto a work board or tray.
Decorate as desired with the berries and the icing sugar.
Can be stored in the refrigerator for up to 3 days.
- Sicilian Cheesecake
Preparation time- 20 minutes + Chilling
8 oz of ricotta cheese
2 oz icing sugar
¼ pint of double cream
3 ½ oz of finely chopped dark chocolate
3 oz of finely chopped dried apricots
3 oz of chopped multi-colored cherries
Tablespoons of chopped candied peel]
12 trifle sponges,
6-7 tablespoons of cocoa power
Mix in the ricotta cheese and icing sugar together. Whip the double cream until the cream turns all frothy and forms soft swirls. Next, fold the cream batter into the ricotta-sugar mixture. Set aside a bit of chopped chocolate, apricot, cherries, and candied peels, and add the rest of them to the ricotta-sugar mixture and start folding again.
Line a round cake tin with 7-inch depth using a cling film. Make sure the sides and the base are all covered. Place half of the trifle sponges at the base of the tin, trimming and altering accordingly to fit the tin. Moisten with some rum.
Spread ⅔ of the ricotta mixture over the trifle sponges and dispersed it over the layout. Top the ricotta mixture with another layer of the trifle sponge. Press it gently and drizzle over some of the remaining rum. Spoon the balance of the ricotta mixture over the sponge layer and sprinkle with the balance of the chocolate, apricot, cherries, and candied peels.
Finish by dusting some cocoa powder. Leave the cake in the fridge for 6 hours or overnight. Can be stored for up to 2 days in the refrigerator.
Makes- 8 pieces
Preparation Time- 30 minutes + chilling
7 oz of plain dark chocolate
½ pint of double cream
4 tablespoons of unsifted icing sugar
5 tablespoons of brandy
3 ½ oz of strong black coffee
30 sponge finger biscuits
¼ pints of double cream
Cocoa powder as needed
Double boil and melt the chocolate in a heatproof bowl. Next, line a 2 lb loaf tin, ensuring the sides and the base are covered.
Start whisking the cream and continue until it peaks up with soft swirls. Add the icing sugar and the melted chocolate, and start folding for a minute. Using a spoon, spread a thin layer of the mixture in the loaf tin, which was previously lined with cling film.
Take a shallow dish and pour in the brandy and cooled coffee, mixing them until well incorporated. Take the sponge finger biscuits and start dipping in this brandy-coffee mixture, one at a time. Arrange a layer of the dip-moistened biscuits over the chocolate layer in the tin. Next, spoon another layer of the cream mixture and repeat the same procedure with the sponge finger biscuits. Repeat this until the mixtures are done with.
Refrigerate the diplomatico for 6 hours. Remember to loosen up the edges before serving.
To finish with, you can add whipped cream on top and dust a bit of cocoa powder.
Makes- 10-12 pieces
Preparation Time- 15 Minutes
2 oz of butter
13 oz of sweetened condensed milk
7 oz of plain dark chocolate
4 oz of rich biscuits
2 oz of hazelnuts
3 ½ oz pistachios
Grease an 8-inch round tin using some butter. Add the rest of the butter, chocolate, and condensed milk in a saucepan, and heat the mixture over medium for 4 minutes. Keep stirring throughout until the heat is turned off.
Roughly crush the biscuits by placing in a plastic zipper bag using a rolling pin. Toast the hazelnuts in the oven or on a pan and crush them together with the pistachios.
Add the biscuits into the chocolate mixture and mix well. Next, using a spoon, spread a layer of this chocolate-biscuit mixture in the tin’s base. Keep 2 tablespoons of toasted nuts for later use. Sprinkle some nuts over the chocolate layer. Layer up with the remaining chocolate-biscuit mixture and sprinkle the rest of the nuts on the top.
Refrigerate this mixture for 6 hours until its firm enough. Loosen the edges and cut them into pieces.
Leftovers can be stored for up to 3 days in the refrigerator.
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