Fruit cakes are easy to prepare, light and juicy. Labor will require a minimum, but variations, due to different fruits, just do not count. In any of the selected recipes, boldly replace fruits with others, combine them with berries, in a word - create, and the result is guaranteed!
General principles for making fruit cakes without baking
• Such cakes are made with galetny and sandy biscuits, crackers, marshmallows and factory-made sponge cakes. They are quite simple and easy to assemble.
• Cakes are formed in molds or directly on a serving platter using a ring from a split mold. For the assembly of a square biscuit dessert, which is used to simulate cakes, no extras are required.
• The cream base of a fruit cake made without baking may be sour cream or cottage cheese. Dairy products sweeten with sugar in the form of sand or powder, then beat up to the pomp. Gelatin or a special thickener may be required to thicken the mass.
• Fruits can be taken both fresh and canned. They perelaivayut cream, pieces of pulp mixed with the bulk, or spread on the surface of the cake, then pour the jelly.
• Fresh fruits should not be overripe, canned before use, carefully dried from the syrup. Excess moisture will prevent thickening of the main mass, even if you put a thickener in it. In addition, over-ripe fruits are difficult to chop neatly, as their pulp will spread out.
• Fruit-made cakes without baking are easy to prepare, but take time to soak, and in most cases, to cool. This dessert is best prepared in advance, so that all its layers or the bulk are well frozen, and in some cases managed to soak.
Jelly fruit cake without baking on a cracker cake - “Fruit rhapsody”
Ingredients:
• unsalted cracker - 200 gr .;
• liter of sour cream, with fat content up to 30%;
• three medium bananas;
• small orange;
• three fruits of kiwi;
• 100 gr. sugar;
• granulated gelatin - 35 g .;
• two packs of any fruit jelly;
• 50 gr. natural butter.
Cooking Method:
1. At room temperature, soften the butter cut into small pieces. Cracker chop hands into a crumb.
2. Combine the butter with the cookies and carefully mash everything with a fork.
3. Transfer the cooked mass into a detachable form, lightly tamp with your hands or with the help of a glass and place in the refrigerator for half an hour.
4. Soak gelatin in 250 ml of cold water. Approximately after 20 minutes, when its granules are sufficiently swollen, put the container to heat up in a water bath and, stirring, warm it up to dissolve. Remove the homogeneous gelatinous mass from the plate, cool well.
5. Smash two bananas with a blender or mash with mashed potatoes. Start beating sour cream, gradually adding sugar to it. As soon as the mass gains airiness, add banana puree with gelatin into it and mix well. You can quickly go through the sour cream mixer.
6. Take out the form with the cooled cracker cake. Pour the sour cream on it and put it in the cold again for 20 minutes so that it “grabs”.
7. According to the instructions printed on the package, prepare the jelly, but pour less water than half the recommended amount.
8. Peel an orange, disassemble it into slices and remove a thin film from them. Cut off the kiwi peel, peel the banana. Cut all the fruits in small, neat, small pieces and spread them over the surface of a frozen cream layer.
9. Well cooled jelly pour fruit layer and again put the cake in the refrigerator. This should be done very carefully. Pieces of fruit float freely in jelly and at the slightest tilt, the lined combination can disperse.
10. After about four hours, when the top layer hardens completely, the fruit cake can be served.
Recipe for a jelly fruit cake without baking with crackers - “Stained-glass window”
Ingredients:
• three packs of jelly of different bright colors;
• 30% sour cream - 800 gr .;
• a pound of crackers with poppy seeds;
• 25 gr. gelatin;
• one kiwi fruit;
• large banana;
• 100 gr. raisins;
• granulated sugar;
• white coconut flakes.
Cooking Method:
1. According to the instructions, taking half of the specified volume of water, dissolve the jelly. Pour it into large rectangular shapes and place it in a refrigerator for cooling and solidification. Try to choose such containers so that the thickness of the jelly layer does not exceed 1 cm.
2. Whip sour cream with a little sugar. Determine its quantity yourself, guided by taste.
3. According to the recommendations on the pack, dissolve the gelatin. Peeled fruits cut into small pieces.
4. Enter gelatin into sour cream, mix thoroughly. Add crackers to this place and, stirring quickly with a spoon, mix the biscuits into the cream mass.
5. Frozen jelly, cut into shapes directly into small squares. Scald the raisins and dry the berries thoroughly with a towel.
6. Cover the form with a film, pour into it half of the sour cream mixture. Top with fruit slices and raisins, then lay out a piece of multi-colored jelly. Cover with all the remaining sour-cracker mass and again lay out the jelly.
7. Place the fruit cake until it is completely frozen in the refrigerator, then sprinkle the top with coconut chips.
Recipe for puff fruit cake without baking with shortbread - “Tropic”
Ingredients:
• square shaped cookies “K kofe” or “Baked milk” - 600 gr .;
• 400 gr. unsalted crackers;
• two small oranges;
• bananas - 2 pcs .;
• fresh or canned peaches - 4 halves;
• a small can of canned pineapples.
In cream:
• one and a half glasses of sugar;
• bag thickener for cream;
• fat, better homemade, sour cream - 750 ml.
Cooking Method: 1. Beat with a mixer or a whisk, mix sour cream with sugar. When the cream mass becomes homogeneous, pour a thickener into it and continue to beat another five minutes, no more.
2. Cut bananas into thin slices, peaches dried from syrup and half of peeled orange in slices. Pineapple rings and the remaining oranges - medium-sized slices.
3. On a serving flat dish square (4 * 4 pieces) lay out the first layer of cookies. Smear it with a thin layer of sour cream, put on top half of the bananas and the fourth part of the crackers (100 gr.). Lubricate the cracker layer with cream and sprinkle it with half chopped pineapples.
4. Cover all with square cookies, promacte and its creamy mass. On top of it, lay out half the peach slices, and on them 100 grams. crackers. Apply a thin layer of cream, put the remaining pineapples.
5. Again, put the square cookies, which also grease and sprinkle, but with slices of oranges and half the remaining crackers. Smear cream and them.
6. Next, lay out the remaining peaches and crackers, apply the cream and place the remaining bananas on it. Cover everything with a layer of biscuits.
7. On the top of the cake and sidewall with a thick layer, apply the remaining cream mass. Decorate the dessert with pieces of fruit.
Fruit cake without baking with nuts and cracker - “Apricot”
Ingredients:
• cracker “Gentle” - 200 gr .;
• 700 ml sour cream;
• 50 ml of liqueur with vanilla flavor;
• granulated gelatin - 20 g .;
• hazelnut - 150 gr .;
• a glass of sugar;
• 150 gr. milk chocolate.
For the jelly layer:
• Fresh apricots - 250 gr. (can be canned);
• two glasses of drinking water;
• 90 gr. a pack of apricot jelly.
Cooking Method:
1. Pour gelatin with liqueur and leave to swell. Big break the crackers.
2. In a dry pan, fry the hazelnuts and chop the nuts after cooling to a crumb, interrupting with a blender or twisting in a meat grinder.
3. Warming up in a water bath, dissolve the gelatin in the liqueur. Enter the cooled gelatinous mixture into sour cream whipped with sugar. Half a cup of cream cream set aside in a clean bowl, and in the remaining mass add nut chips with pieces of crackers and saz mix. 4. Lay out the bottom of the detachable form with cling film. It should be 10 cm larger than the diameter of the tank. From above install a ring and clamp it. Wrap free edges of the film on the walls from the outside. This will prevent leakage of the cream.
5. At the bottom of the form, place a third of the cooked mass, smooth and rub a half of the chocolate on it with a large grater. Then again, lay out a part of the nut-cracker mixture, again sprinkle it with chocolate and repeat the cracker layer.
6. Top with previously deferred sour cream and gently level it over the entire surface. Remove the form for half an hour in the “warm” compartment of the refrigerator.
7. Pour apricot jelly with non-boiling, but very hot water, stir well to dissolve all the gelatin, and leave to cool. Liquids should be taken to a third less than the recommended rate on the package.
8. Pour two thirds of the cooled jelly into the mold and place it in the refrigerator again.
9. When the layer hardens quite well, put apricot slices on it with a fan, pour them with the remaining jelly and place again in the cold, to solidify.
10. After that, carefully remove the bezel from the cake, remove the film and place the fruit cake on a serving dish, serve.
Recipe for fruit cake without baking cheese on a biscuit cake - “Tenderness”
Ingredients:
• purchased biscuit cake;
• 400 gr. fresh, necessarily fat, cottage cheese;
• five tablespoons of gelatin;
• 25 gr. heavy cream;
• three spoons of powdered sugar;
• 10 gr. vanilla powder;
• one soft pear, fruit pieces (plums, peaches or apricots).
For cream:
• one-third of a 250-gram cup of sugar;
• 250 gr. sour cream;
• large pear;
• bag thickener cream.
Cooking Method:
1. About an hour before cooking, soak the gelatin in water. When its granules swell well, put the container on a slow fire and, without boiling, dissolve the gelatin. Then make up with the stove and cool the gelatinous mass, leaving on the table. 2. Peeled pear cut into small cubes. Whip sour cream with sugar, add chopped pear, mix.
3. Cut the sponge cake into two layers. Place one in a detachable form, brush it with cooked cream, cover with another cake. It also mix the cream mass, place the container in the refrigerator.
4. Curd the curd on the sieve, add the cream and begin to grind. Gradually add powdered sugar, intercepted with vanilla powder. When all the ingredients will be introduced, beat the curd mass until smooth with a mixer.
5. After that, gently mix into it small pieces of fruit and pear. Put the cooked mass in the form of a biscuit cake. Flatten its surface and place the dessert in the refrigerator for four hours.
Fruit cake without baking with marshmallow and cottage cheese - “Prima”
Ingredients:
• a pound of white marshmallow;
• eight medium kiwi fruit;
• large peach;
• two sweet soft pears.
In cream:
• 100 ml of cherry or raspberry syrup;
• fat, 30%, cream - 350 ml;
• 450 gr. elastic cottage cheese.
For registration:
• 3 tablespoons of homemade icing sugar;
• 150 ml of cream;
• any fruit or berry jelly - 1 pack;
• 100 gr. light coconut chips.
Cooking Method:
1. Twice the curd through a sieve. Add cream, cherry syrup to it and beat with a mixer or blender until fluffy.
2. Cut the peeled fruit. Kiwi - thin longitudinal slices, and a peach and pear slices. Divide the marshmallow into halves.
3. On a flat dish, place the ring from the split form and place the first half of the marshmallow in the first layer, with the convex part upwards.
4. Cover the marshmallow with a layer of cream, and spread the fruit pieces over it and re-cover them with cream.
5. Place the marshmallow on top, pressing its halves tightly with the convex part of the cream. Put the remaining cream paste on top of it and level the surface.
6. Put the remnants of fruit on the cream of an arbitrary pattern. 7. With hot water, taking half of the recommended amount in the instruction, dilute the jelly. Mix well, then cool and cover the fruit layer. Put the cake all night in the fridge.
8. When the fruit cake hardens well, give it a ring.
9. Whip cold cream, gradually pouring icing sugar to them, until you get firm, firm peaks and smooth the cake sides with this cream. Dust them with coconut chips. Put the remaining cream in the pastry bag. Squeezing the cream mass through a flat nozzle, make a pip around the entire circumference of the cake.
Fruit cake without baking - cooking tips and helpful tips
• Be sure to dissolve the gelatin, warming up on a slow fire or water bath, and in no case let boil. Otherwise, he will lose his properties. Before adding to the bulk necessarily cool, so that it does not flow.
• Split lining forms with cling film. This will help prevent the cream base from seeping through the joints.
• Cool the jelly until lightly concentrated. The layer will harden faster, and the fruit in it will not blur much.
