10 no-baked cakes that are indistinguishable from baked ones

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

You do not need to watch the cakes and stand at the stove for a long time. These cakes are so easy to prepare that even a child can handle it.

1. Cottage cheese and strawberry cake without baking

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 easily release the cake.

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 milk 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. Continuing whipping, pour the condensed milk 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 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

Airy cream, as in the classic sour cream, but instead of biscuit - gingerbread.

Ingredients:

• 800 g sour cream, 20-30% fat;
• 150 g icing sugar;
• 600 g of gingerbread;
• 3 bananas;
• 150 g coconut flakes;
• 50 g milk chocolate.

Preparation

Mix sour cream with powdered sugar. No need to whip. It is important that the sour cream is thick, and it is also not worth replacing the powder with sugar. This will make the sour cream liquid.

Peel the bananas and cut into circles about a centimeter thick. If the gingerbread is large, cut it lengthwise.

Take a deep bowl and line it with cling film with an allowance around the edges. Put some sour cream on the bottom. Then - a layer of gingerbread, again cream and a layer of bananas. Sprinkle some coconut layers. Repeat until you run out of ingredients.

The last layer should be gingerbread, and the gingerbread should be laid out with the flat side up. This will be the base of the cake when you flip it over. Wrap the cake with cling film and leave for two to three hours at room temperature.

When the gingerbread is soaked, put the cake in the refrigerator for another couple of hours.

Turn the frozen cake onto a flat dish, remove from the bowl and remove the cling film. Sprinkle with grated chocolate and leftover coconut.

6. Rafaello

Delicate dessert that tastes very much like Raffaello sweets. If you want to reduce calories, substitute heavy cream or plain yogurt for butter.

Ingredients:

• 2 eggs;
• 500 ml of milk;
• 200 g sugar;
• 10 g vanilla sugar;
• 2 tablespoons cornstarch
• 80 g coconut flakes;
• 200 g butter;
• 4 wafer cakes;
• 70 g almonds;
• 150 g of white chocolate.

Preparation

In a saucepan, combine eggs, sugar, vanilla sugar, cornstarch, and milk. Stir until smooth, put on high heat. When steam comes out of the cream, reduce the heat to low. Cook, stirring constantly, until thickened. Add the coconut flakes to the hot cream. Cool it down.

When the cream has cooled, whisk it with 150 g softened butter.

Peel the almonds and chop them with a knife. To do this easily, scald the nuts with boiling water. Grind the finished wafer cakes in a blender or with a rolling pin.

Melt the chocolate along with the remaining butter in a bain-marie or microwave. In the latter case, melt in 10–20 second intervals to mix. Mix liquid chocolate with nut and waffle crumbs.

Line the rimmed dish with cling film and place half of the walnut-waffle base on the bottom. Tamp down. Put all the cream on top, and pour the remaining crumb on it. Refrigerate for three to four hours.

When the cake has hardened, place it on a large platter, flip the tin over and remove the cling film.

7. No baked nut cake

Unusual cakes give nutty notes, and delicate custard literally melts 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 the nuts 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.

8. Monastic hut

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 of puff pastry 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 of boiled condensed milk;
• 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 whisk sour cream with condensed milk, then add 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.