These classic no-bake cakes are a delicious throwback to the desserts our moms and grandmothers used to make. Whether you’re layering ladyfingers with a fruity cream or shaping a soft biscuit base with a hint of citrus, both of these cakes are rich, nostalgic, and easy to prepare. Perfect for summer gatherings or when you want something sweet without turning on the oven.
Ingredients:
- 5 small packs of ladyfingers
- 4 strawberry pudding mixes (3.5 oz each)
- 8 cups (2 quarts) thick strawberry juice or nectar
- 5 egg yolks
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 7 oz (200 g) dark chocolate, melted
- 1¾ cups powdered sugar
- 2 cups whipped cream or 2 packets whipped topping mix
Instructions:
Cook the pudding mixes in 4 cups of thick strawberry juice, without adding sugar. Let it cool completely.
In a separate bowl, cook the egg yolks with 5 tablespoons of powdered sugar over a double boiler until thickened. Let that cool as well.
Mix the cooled pudding and egg yolk mixture together using a mixer. Add the remaining powdered sugar and softened butter, and beat until smooth and creamy.
Melt the chocolate and set aside.
Lightly dip each ladyfinger in the remaining 4 cups of strawberry juice. Arrange in layers on a serving tray: a layer of dipped ladyfingers, a drizzle of melted chocolate, and a layer of the cream filling. Repeat until all ingredients are used.
Chill the cake thoroughly in the refrigerator.
Before serving, top with whipped cream or whipped topping.
No-Bake Orange Biscuit Cake
Ingredients:
- 1 cup orange juice
- 3 cups finely crushed tea biscuits (like graham crackers)
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 egg yolks (or 2 whole eggs, if preferred)
Instructions:
Pour the orange juice into a large bowl. Stir in the sugar until it begins to dissolve.
Add the crushed biscuits and mix until you get a thick, even consistency.
In a separate bowl, beat the softened butter with the egg yolks (or whole eggs) until creamy and smooth.
If you’re concerned about using raw eggs, cook the yolks with a little sugar over a double boiler for a few minutes, then cool before mixing. You can also skip the eggs if desired.
Combine both mixtures and mix thoroughly until fully combined.
Shape the mixture on a serving plate by hand into a round or rectangular cake.
Chill in the refrigerator for several hours or overnight.
Before serving, frost with whipped cream or your favorite whipped topping.
