This is a light and creamy no-bake cake made with a crunchy biscuit crust, whipped cream, and soft cheese. It’s topped with fresh or frozen fruit and a shiny glaze. Easy to make and perfect for birthdays, holidays, or summer days—this cake tastes even better after chilling overnight.
3 cups crushed tea biscuits or graham crackers (about 10.5 oz / 300g)
1 ½ sticks unsalted butter or margarine (about 6 oz / 170g)
1 cup chopped walnuts (optional), divided
2 cups full-fat unsalted farmer’s cheese (or dry cottage cheese)
2 cups heavy whipping cream
2½ to 3 cups powdered sugar (adjust to taste)
2½ lbs of fruit (cherries, raspberries, blackberries, apricots, bananas – fresh or thawed frozen)
4 packets clear or red cake glaze (store-bought, for fruit tarts)
¼ cup granulated sugar (for glaze)
¾ cup + ⅓ cup cold water (divided, for glaze preparation)
Butter or margarine for greasing the pan
Baking pan size: approx. 13 x 14 inches (or any dish that fits in your refrigerator)
Crush the biscuits and place them in a large bowl. Add half of the chopped walnuts, if using. Melt the butter over low heat and pour it into the biscuit mixture. Mix well by hand or with a spoon until the crumbs are evenly coated but still slightly dry. Grease a 13 x 14-inch pan with butter. Pour the biscuit mixture into the pan, spread it evenly, and press it down firmly using your hands or a flat utensil. Preheat the oven to 375°F (190°C) and bake the crust for 10–12 minutes, until golden brown. Do not let it burn. Remove from the oven and let it cool completely.
In the meantime, whip the heavy cream until stiff peaks form. In another bowl, beat the well-drained farmer’s cheese until smooth. Combine the whipped cream and cheese, then add powdered sugar to taste. Stir until the mixture is smooth and fluffy. Fold in the remaining chopped walnuts, if desired.
Spread the filling evenly over the cooled crust, smoothing the top with a spatula. Add a layer of fresh or thawed fruit, well-drained, across the top.
In a small bowl, mix the cake glaze powder with ⅓ cup cold water and 4 to 5 tablespoons of granulated sugar. In a saucepan, bring ¾ cup of water to a simmer. Gradually pour in the glaze mixture while stirring constantly until it thickens, but do not let it boil. Remove from heat and keep stirring to cool slightly and avoid forming a skin. When the glaze is warm (not hot), pour it gently over the fruit, starting from the center and working outward. The glaze sets quickly, so work fast. If desired, decorate the edges with whipped cream once the glaze has set.
Refrigerate the cake for at least 6 hours, or preferably overnight. The crust may crumble slightly when sliced, but it adds a delicious texture. Serve chilled.
