Fruit cakes are easy to prepare, light and juicy. Labor will be required at least, but variations, thanks to various fruits, simply cannot be counted. 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 prepared with biscuit and shortbread cookies, crackers, marshmallows and factory biscuit cakes. They are quite simple and easy to assemble.
• Cakes are formed in molds or immediately on a serving platter using a ring from a split mold. To assemble a dessert from a square cookie, which is used to simulate cakes, no additional equipment is required.
• The cream base of a fruit cake cooked without baking can be sour cream or cottage cheese. Sour-milk products are sweetened with sugar in the form of sand or powder, and then beat until fluffy. To thicken the mass, you may need gelatin or a special thickener.
• Fruits can be taken both fresh and canned. They intercalate the cream, pieces of pulp are mixed with the bulk or spread on the surface of the cake, after which they pour the jelly.
• Fresh fruits should not be overripe, canned before use carefully dried from syrup. Excess moisture will prevent the thickening of the bulk, even if you put a thickener in it. In addition, overripe fruits are difficult to chop accurately, as their flesh will spread.
• Fruit cakes without baking are simple to prepare, but take time to soak, and in most cases, to cool. It is better to cook such a dessert in advance, so that all its layers or the bulk are well frozen, and in some cases have time to soak.
Non-baked jelly fruit cake on cracker cake - Fruit Rhapsody
Ingredients:
• unsalted cracker - 200 gr.;
• liter of sour cream, fat content up to 30%;
• three medium bananas;
• a small orange;
• three fruits of kiwi;
• 100 gr. sugar
• granular gelatin - 35 gr.;
• two packs of any fruit jelly;
• 50 gr. creamy natural butter.
Cooking method:
1. At room temperature, soften the chopped butter into small pieces. Crush the cracker with your hands in crumbs.
2. Combine the butter with cookies and mash thoroughly with a fork.
3. Transfer the prepared mass into a detachable form, lightly tamp with your hands or with a glass and place in the refrigerator for half an hour.
4. Soak gelatin in 250 ml of cold water. After about 20 minutes, when its granules are sufficiently swollen, place the container to heat in a water bath and, stirring, warm until dissolved. Remove the homogeneous gelatinous mass from the stove, cool well.
5. Kill two bananas with a blender or mash in a mashed potato. Start whipping sour cream, gradually adding sugar to it. As soon as the mass acquires airiness, introduce banana puree with gelatin into it and mix well. You can quickly go through the sour cream mass with a mixer.
6. Remove the mold with chilled cracker cake. Pour on it the sour cream mass and put it in the cold for 20 minutes, so that it “seizes”.
7. According to the instructions on the packaging, prepare the jelly, but pour in half the amount of water than recommended.
8. Peel the orange, disassemble it into slices and remove a thin film from them. Cut the peel with kiwi, peel the banana. Cut all the fruits into neat small pieces and spread them over the surface of the frozen cream layer.
9. Fill the fruit layer with a well-cooled jelly and place the cake in the refrigerator again. This should be done very carefully. Slices of fruit float freely in jelly and at the slightest tilt, the laid out combination may diverge.
10. After about four hours, when the top layer has completely hardened, fruit cake can be served.
Recipe jelly fruit cake without baking with crackers - "Stained Glass"
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 indicated volume of water, dilute the jelly. Pour it into large rectangular shapes and place in the refrigerator for cooling and complete solidification. Try to choose such containers so that the thickness of the jelly layer does not exceed 1 cm.
2. Beat sour cream with a little sugar. Determine its quantity yourself, guided by taste.
3. According to the recommendations on the pack, dissolve the gelatin. Cut the peeled fruit into small pieces.
4. Insert gelatin into sour cream, mix thoroughly. Add crackers here and, quickly stirring with a spoon, mix the cookies into the sour cream mass.
5. Frozen jelly, directly in the forms cut into large squares. Scald raisins and dry the berries thoroughly with a towel.
6. Cover the mold with film, pour half of the sour cream mixture into it. Lay on top slices of fruit and raisins, then lay out a piece of multi-colored jelly. Cover everything with the remaining cream and cracker and put the jelly back on.
7. Place the fruit cake in the refrigerator until fully frozen, then sprinkle coconut flakes on top.
Recipe puff fruit cake without baking with shortbread cookies - "Tropic"
Ingredients:
• square cookies "To coffee" 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 pineapple.
In cream:
• one and a half glasses of sugar;
• a thickener bag for cream;
• oily, better homemade, sour cream - 750 ml.
Cooking method:
1. Whisk with a mixer or whisk, mix sour cream with sugar. When the creamy mass becomes homogeneous, pour a thickener into it and continue to whisk for another five minutes, no more.
2. Cut the bananas into thin slices, peaches dried from the syrup and half the peeled orange into slices. Pineapple rings and the remaining oranges are small pieces.
3. On a serving flat dish with a square (4 × 4 pieces), put the first layer of cookies. Smear it with a thin layer of sour cream, lay half of the bananas and a fourth of crackers (100 g.) On top. Lubricate the cracker layer with cream and sprinkle it with half chopped pineapples.
4. Cover everything with a square cookie, and coat it with a creamy mass. On top of it lay half the peach slices, and 100 g on them. crackers. Apply a thin layer of cream, lay out the remaining pineapples.
5. Put the square cookies again, which are also greased and sprinkled, but with slices of oranges and half the remaining crackers. Smear with sour cream and them.
6. Next, lay out the remaining peaches and crackers, apply the cream and lay the remaining bananas on it. Cover everything with a layer of cookies.
7. On top of the cake and sidewalls, apply the remaining cream mass in a thick layer. Make dessert with fruit slices.
Fruit cake without baking with nuts and crackers - "Apricot"
Ingredients:
• cracker "Tender" - 200 gr.;
• 700 ml of sour cream;
• 50 ml of vanilla-flavored liquor;
• granular gelatin - 20 g .;
• hazelnuts - 150 gr.;
• a glass of sugar;
• 150 gr. milk chocolate.
For the jelly layer:
• fresh apricots - 250 gr. (canned);
• two glasses of drinking water;
• 90 gr. pack of apricot jelly.
Cooking method:
1. Pour gelatin with liquor and leave to swell. Break crackers coarsely.
2. In a dry frying pan, brown the hazelnuts and chop the nuts after cooling into crumbs, interrupting with a blender or twisting in a meat grinder.
3. While warming in a water bath, dissolve the gelatin in the liquor. Enter the cooled gelatin mixture into the whipped cream with sugar. Put half a glass of sour cream in a clean bowl, and add the crumb nuts with slices of crackers in the remaining mass and mix the saza.
4. Line the bottom of the detachable shape with cling film. It should be 10 cm larger than the diameter of the container. Install the ring on top and clamp it. Wrap the free edges of the film on the walls from the outside. This will prevent the leakage of the cream.
5. At the bottom of the mold, lay out a third of the prepared mass, smooth and grate half the chocolate on it with a coarse grater. Then lay out part of the nut-cracker mixture again, sprinkle it with chocolate again and repeat the cracker layer.
6. From above lay out the previously deposited sour cream and gently smooth it over the entire surface. Remove the mold for half an hour in the "warm" compartment of the refrigerator.
7. Apricot jelly pour not boiling, but very hot water, mix well, so that all the gelatin is dissolved, and leave to cool. Liquids should be taken one third less than the recommended norms 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 well enough, lay on it a fan slices of apricots, pour them with the remaining jelly and place them again in the cold to harden.
10. After that, carefully remove the bezel from the cake, remove the film and transfer the fruit cake to a serving dish, serve.
The recipe for a fruit cake without baking from cottage cheese on a biscuit cake - "Tenderness"
Ingredients:
• purchased sponge cake;
• 400 gr. fresh, necessarily fatty, cottage cheese;
• five tablespoons of gelatin;
• 25 gr. fat cream;
• three tablespoons of powdered sugar;
• 10 gr. vanilla powder;
• one soft pear, fruit slices (plums, peaches or apricots).
For cream:
• a third of a 250 gram glass of sugar;
• 250 gr. sour cream;
• large pear;
• a bag of cream thickener.
Cooking method:
1. About an hour before cooking, soak the gelatin in water. When its granules swell well, place the container on a slow fire and, without boiling, dissolve the gelatin. Then make from the stove and cool the gelatin mass, leaving it on the table.
2. Cut the peeled pear into small cubes. Beat sour cream with sugar, add chopped pear, mix.
3. Cut the biscuit into two layers of thickness. Put one in a detachable form, grease it with the prepared cream, cover with another cake. Lubricate it with a creamy mass, place the container in the refrigerator.
4. Grind the cottage cheese on a sieve, add cream and start grinding. Gradually add powdered sugar, sifted with vanilla powder. When all the ingredients have been introduced, beat the curd to a splendor with a mixer.
5. After that, carefully mix small pieces of fruit and pear into it. Transfer the cooked mass into a mold on a biscuit cake. Smooth its surface and place the dessert in the refrigerator for four hours.
Fruit cake without baking with marshmallows and cottage cheese - "Prima"
Ingredients:
• a pound of white marshmallows;
• eight medium kiwi fruits;
• large peach;
• two sweet soft pears.
In cream:
• 100 ml of cherry or raspberry syrup;
• fatty, 30%, cream - 350 ml;
• 450 gr. elastic cottage cheese.
For registration:
• 3 tablespoons of homemade icing sugar;
• 150 ml cream;
• any fruit or berry jelly - 1 pack;
• 100 gr. light coconut flakes.
Cooking method:
1. Rub the cottage cheese twice through a sieve. Add cream, cherry syrup to it and beat with a mixer or blender until splendid.
2. Cut peeled fruits. Kiwi - thin longitudinal slices, and peach and pear slices. Divide the marshmallows into halves.
3. On a flat dish, place the ring from the detachable form and put the halves of the marshmallow in the first layer, the convex part up.
4. Cover the marshmallows with a layer of cream, and lay the pieces of fruit on it and cover them with cream again.
5. Put the marshmallows on top, firmly squeezing its halves with the convex part into the cream. On top of it lay the remaining creamy mass and smooth the surface.
6. Put the remaining fruit on the cream in an arbitrary pattern.
7. With hot water, taking half of the amount recommended in the instructions, dilute the jelly. Mix well, then cool and fill the fruit layer. Put the cake all night in the refrigerator.
8. When the fruit cake hardens well, take a ring from it.
9. Whip the cold cream, gradually adding icing sugar to them, until you get firm, firm peaks and smooth the sides of the cake with this cream. Sprinkle them with coconut. Put the remaining cream in a pastry bag. While squeezing the cream mass through a flat nozzle, make a piping around the entire circumference of the cake.
Non-baking fruit cake - cooking tips and tricks
• Be sure to dissolve the gelatin by heating over low heat or in a water bath, and in no case let it boil. Otherwise, it will lose its properties. Before adding to the main mass, be sure to cool so that it does not leak.
• Lift removable forms with cling film. This will help prevent the cream base from seeping through the joints.
• Cool the jelly until slightly thickened. The layer will harden faster, and the fruits in it will not blur much.
