1. First we will prepare the lemon curd:

Wash the lemon thoroughly with warm water. You can use the hard part of the sponge. Since the recipe will require zest, you need to wash off all the harmful substances with which citrus fruits are usually processed from the peel so that they are better stored. When the lemon is washed, we wet its surface with a napkin, after which we peel off the zest with a thin layer - only the yellow part;

We shift the zest into a bowl, pour granulated sugar to it and grind everything together with a tablespoon. Let the mixture stand for 30 minutes;

Break the egg into a small saucepan, send the yolk there, beat them lightly with a whisk. After we put the zest with sugar and cornstarch to the eggs, mix the contents of the saucepan until a homogeneous consistency;

Squeeze the juice from the lemon and add it to the rest of the ingredients. Juice needs 70 ml. Mix everything well again;

Place the saucepan over low heat and bring to a boil, stirring constantly, then remove the saucepan from the heat. It is necessary that all the sugar crystals dissolve and the curd thickens;

Pour a pinch of salt into the saucepan, spread the butter, mix thoroughly and put the curd in the refrigerator for 12 hours. For the pie, we need 280 grams of lemon curd.

2. Cooking the cake:

Grease a detachable form with a diameter of 20 cm and 6 cm deep with a piece of butter. The form can be taken in a different size, but this one will be ideal for the cake. We line the bottom and side walls of the mold with baking paper so that the paper protrudes 3 cm beyond the upper edge of the mold;

We put the cookies in a bowl and knead them into crumbs, after which we sprinkle a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Thoroughly mix the cookies with butter, then put the mixture on the bottom of the mold, level it and put the mold in the refrigerator for 10 minutes;

Now put the meringues in a separate bowl and knead them into large crumbs;

We put half of the ice cream in a large container, add the meringue and half the lemon curd to it, mix well and spread the mixture on the cookie base, level it with a spatula on top, sprinkle with the left cookie crumbs, tighten the mold with cling film, cover it with a layer of foil on top and put it away for the night (for 12 hours) in the freezer;

Transfer the remaining ice cream to a suitable bowl, add the remaining lemon curd to it, mix until smooth. Then put the mixture in a container and put it in the freezer overnight.

3. The night has passed - go to the final stage:

We take the cake out of the freezer, let it stand at room temperature for 5 minutes, then remove the foil and cling film. We release the cake from the mold, transfer it to a beautiful wide dish;

We decorate the cake on top with ice cream from the container, putting balls on the surface of the cake;

Now we beautifully arrange the meringues on the ice cream, sprinkle everything with silver sprinkles and the final touch - sprinkle with powdered sugar.

4. We immediately serve the finished cake to the table until the ice cream has melted!

If you want to make a cake with meringue, for this it is not at all necessary to turn on the oven or fiddle with the dough for a long time. You can even take freshly purchased bezes in different colors. Then the cake will be festive and attractive. And nuts and prunes will create an original flavor range.

What is the cake made of?

  • Two hundred grams of multi-colored meringues
  • Can of condensed milk
  • One hundred and ten grams of butter
  • Sixty grams of favorite nuts
  • Dark chocolate bar
  • One hundred grams of pitted prunes


The process of making the cake:

  • Soak prunes in cold water for ten minutes. Drain the water and dry the prunes with a clean cloth. Cut into thin pieces.
  • Dry the cast iron skillet well and heat it up. Pour the peanuts into the pan and fry a little until it acquires a beautiful golden color.
  • Drain the peanuts on a towel or in a cotton bag. Wrap it up and walk on this bundle with a rolling pin. Thus, the nuts will be crushed and at the same time not scattered throughout the kitchen.
  • Put a can of condensed milk in a saucepan, one-third filled with water. Put on medium fire. When the water starts to boil, you can start counting two and a half hours, after which the boiled condensed milk will be ready.
  • By the way, this recipe is very flexible. Now let's explain what we mean by this:
    • First, you can use almonds, hazelnuts or walnuts instead of peanuts or along with peanuts.
    • Secondly, instead of condensed milk, you can take toffee. It also turns out very tasty.
  • You need to give the boiled condensed milk a little time to cool. And now carefully open the tin can and pour the boiled condensed milk into a deep plastic bowl.
  • Add some softened butter to it. Beat with a mixer. Well, it's so simple, and the cream is ready.
  • Take a flat large dish in which you will serve the cake. Set the ring from the detachable form on the dish.
  • Lubricate the meringue with the resulting cream. You need to lubricate from all sides. Then put the meringue in the ring. Thus form the first layer. Fill the empty space between the bezels of the first layer with crushed meringue. Sprinkle with crushed nuts and prunes.
  • Proceed to the second layer. To make the cake more fun, you can make each layer of bezes of a different color. The second layer is also sprinkled with nuts. By the way, nuts between layers can also be alternated.
  • When all the layers are formed, complete the "construction" by creating a kind of top.
  • Leave the cake for an hour or three to sit down. Then remove the detachable ring and sprinkle the entire cake with finely grated chocolate.

So our simple no-bake cake is ready. The cake is very fun and festive. And the taste contrast gives it freshness and sophistication.

If you want to make your own bezeshki, then here is a simple recipe that will definitely work.

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Delicate curd soufflé, very similar to ice cream, with a layer of berries combined with a crispy base.

Ingredients:

  • 10 g of gelatin;
  • 50 ml of water;
  • 100 g dark chocolate;
  • 70 g butter;
  • 100 g corn flakes;
  • 200 g of cottage cheese;
  • 1 tablespoon of sugar;
  • ½ teaspoon vanilla sugar;
  • 100 ml of milk;
  • 100 g of white chocolate;
  • 200 ml of heavy cream;
  • 200 g strawberries.

Cooking

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt dark chocolate with butter in a water bath or microwave. Pour over the flakes with liquid chocolate and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform pan on it. Line the inside of the sides with parchment paper as well. To make it stick better, grease the sides with vegetable oil.

Put the flakes in the form, level and lightly tamp. It is convenient to do this with a potato masher. Remove for half an hour in the refrigerator.

Beat the cottage cheese with regular 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, mix. Then add melted white chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into the mold on the base, put in the freezer for 10 minutes. Put a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a confectionery ring, rub it a little. It will heat up and “release” the cake easily.

2. Napoleon


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Households will guess for a long time what such thin tasty cakes are made of.

Ingredients:

  • 1 egg;
  • 100 g of sugar;
  • 1 tablespoon cornstarch;
  • 5 g vanilla sugar;
  • ½ lemon;
  • 250 ml of milk;
  • 70 g butter;
  • 2 thin pita bread;
  • 100 g walnuts.

Cooking

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on a slow fire until thickened. Add butter to hot cream.

Cut the pita bread into layers about 15 × 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 cream layer, generously sprinkle the cake with nuts, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill


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Incredibly crunchy and super easy to make. Instead of cookies - dry balls for breakfast.

Ingredients:

  • 250 g of condensed milk;
  • 180 g butter (80-85% fat);
  • 250 g of chocolate balls;
  • 100 g roasted peanuts.

Cooking

Beat the softened butter with a mixer. Continuing to beat, pour into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.

Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely set. Remove the cake from the ring and decorate as you wish.

4. No Bake Chocolate Banana Cake


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Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.

Ingredients:

  • 200 g of sugar;
  • 10 g vanilla sugar;
  • 4 eggs;
  • 50 g flour;
  • 600 ml of milk;
  • 50 g butter;
  • 500 g of chocolate cookies;
  • 3-4 large bananas;
  • ½ bar of dark chocolate;
  • 1 tablespoon of sunflower oil.

Cooking

Separate the yolks from the whites and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.

Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.

Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.

Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.

Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.

5. Smetannik


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7. Nut Cake No Bake


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Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

  • 2 eggs;
  • 150 g of sugar;
  • 10 g vanilla sugar;
  • 2 tablespoons of corn starch;
  • 500 ml of milk;
  • 90 g butter;
  • 160 g breadcrumbs;
  • 160 g walnuts;
  • 3 tablespoons of condensed milk.

Cooking

Prepare custard: mix eggs with regular and vanilla sugar, add starch (you can use potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In a still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of walnut mass about a centimeter thick on the bottom of the mold. Tamp, grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for several hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.


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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

  • 2 eggs;
  • 270 g of sugar;
  • 10 g vanilla sugar;
  • 1 liter of milk;
  • 200 g flour;
  • 1½ tablespoons of starch;
  • 250 ml cream with a fat content of 30-35%;
  • 1 kg of ready-made puffs or strudel with cherries;
  • 50 g dark chocolate.

Cooking

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to the egg-sugar mixture. Do this in batches so that it mixes better.

Heat up 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 simmer until cream thickens.

Cool the custard completely. Pour chilled heavy cream into it. Pour in gradually, stirring each serving.

Lay out several puffs on a dish and generously grease them 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 pastries used are made from or shortbread dough, otherwise it will not soak.

Top the cake with grated chocolate or decorate as you like. Send to the refrigerator overnight.

9. Broken glass


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A beautiful creamy cake for marmalade lovers.

Ingredients:

  • 100 g of multi-colored jelly in the form of a powder;
  • 20 g of gelatin;
  • 100 ml of water;
  • 3 kiwis;
  • 400 g sour cream with a fat content of 10–15%;
  • 100 g of sugar;
  • vanilla sachet.

Cooking

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until completely solidified. If you don't have colored jelly ready, color regular gelatin with fruit juices or food coloring.

When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, like broken glass. Peel and cut into large cubes kiwi.

Beat chilled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but do not boil). In a thin stream, continuing to beat, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so that the pieces of jelly do not peek out. Put in the refrigerator until completely solidified.

10. Cake without baking with boiled condensed milk


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A great combination of butter cream with nuts and dates.

Ingredients:

  • 100 g walnuts;
  • 150 g dates;
  • 1 tablespoon of butter;
  • 80 g dark chocolate;
  • 50 g corn flakes;
  • 15 g of gelatin;
  • 80 ml of water;
  • 200 g of sour cream with a fat content of 20%;
  • 200 g;
  • 400 ml ryazhenka.

Cooking

In a food processor or blender, chop the dates (can be replaced with prunes) and nuts with butter.

Place the springform or pastry ring on a flat plate. Line the inside of the mold with a strip of parchment. Put the walnut-date mixture inside, smooth and tamp. Place in refrigerator for 10-20 minutes.

Mix melted chocolate with corn flakes. Stir until all the flakes are dipped into the chocolate. Lay them out on the parchment paper and spread them out so that they barely touch. Remove to freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat 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 on the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until completely set. This will take about four hours.

I really love meringue and everything related to meringue. Delicate, crunchy, and when with nuts and not just, but with peanuts - you will lick your fingers.

Today, I was dismantled by laziness to disassemble the oven and, as ordered, memories of a cake without baking surfaced. Meringue bought in a store, multi-colored: it is not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out very tasty: delicate butter cream based on condensed milk, crispy nuts and airy meringue. It’s not a shame to serve such a miracle on the festive table. If you do not like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Composition of products

  • 200 grams of meringue: any size and any color;
  • 400 milliliters of boiled condensed milk;
  • 110 grams of butter;
  • 60 grams of any nuts;
  • two tablespoons of grated chocolate.

Step by step cooking process

  1. Any nuts that you will use to make a cake must first be fried: in a dry frying pan or in the oven. And then grind with a rolling pin or in a blender.
  2. Boiled condensed milk is easy to prepare from the usual, see the link.
  3. By the way, instead of condensed milk, you can use toffee.
  4. We shift the boiled condensed milk into a deep bowl, add soft butter and beat everything with a mixer. The cream is ready.
  5. We put a ring from a detachable form on a serving dish (but you can do without using it).
  6. Lubricate the meringue with cream on all sides and put it in a mold.
  7. We form the first layer: you can make each layer a different color. The empty spaces left when laying out the first layer are filled with pieces of meringue.
  8. Sprinkle everything with nuts and start laying out the next layer of meringue. It is also sprinkled with nuts.
  9. Continue like this until all products are finished. The top is made in the form of a slide.
  10. Remove the ring, rub the chocolate on a fine grater and sprinkle the cake with it.
  11. We serve the cake on the table: everyone takes as many pieces of meringue on their plate as they see fit.

Happy tea.