Quick no-bake cookie recipe. Cakes without baking in a hurry - the fastest and easiest options for homemade desserts

Juicy cake from biscuits and condensed milk - this is a treat from childhood, its unique taste cannot be compared with any other. The main advantage of this dessert is that it does not need to be baked. The hostess does not have to bother with capricious shortcrust pastry, which requires culinary skills and compliance temperature conditions, as well as wasting time on a damp or “clogged” biscuit. Another indisputable advantage is the ability to experiment with cream by adding jam, oat flakes, peanuts, colorful jelly pieces, bananas and other favorite ingredients.

How to make a cake with cookies and condensed milk without baking

Before you cook a cake or pie with condensed milk cookies, you need to choose a recipe for a future confectionery masterpiece and make the right foundation. For an Anthill-style dessert, the cookies are crushed with a rolling pin, blender, or by hand. For classic cake with cakes it is left whole and laid out in layers, alternating with cream. The cream is made from boiled or regular condensed milk, fat sour cream, cream. Ready product decorate with poppy fresh berries, chocolate, raisins, put in the freezer or refrigerator for several hours or all night.

Cake recipes with cookies and condensed milk without baking

original cake without baking with condensed milk is a delicious and uncomplicated dessert that has many variations. There are certain secrets of its preparation, most of them are applicable to almost any recipe. For example, the cream should not be too thick, otherwise the base will remain dry, the cakes will not “grab”, they will fall apart when cut. The main thing is to give the dish a good soak, because it is difficult to resist the temptation to immediately try at least a small piece.

From Jubilee cookies

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 410 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

To prepare an exquisite cake with cookies and condensed milk without baking, it is advisable to choose fruit and berry marmalade - it will give the dish pleasant sourness and texture. It is used as decoration or added to cream. You should cut off the edges from multi-colored candied marmalade so that the dessert does not turn out too sugary and is beautiful, as in the photo.

Ingredients:

Jubilee cookies - 800 g;
condensed milk - 370 g;
butter - 200 g;
milk - 160 ml;
marmalade - 150 g.

Cooking method:

Beat condensed milk and softened butter.
Put the cookies on a dish or tray, dipping each into a glass of milk.
Lubricate the resulting cake with cream.
Alternate cookies and butter with condensed milk 3-4 more times, depending on the size of the cakes. The top layer should be creamy.
Put in the refrigerator for half an hour.
Crush some remaining dry biscuits into crumbs.
Marmalade cut into slices.
Remove the cake from the refrigerator, drain the milk that has drained to the bottom of the mold.
Sprinkle the top layer and sides with crumbs, decorate with marmalade.
Return the dessert to a cold place, let it soak.

Cookies Baked milk

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 300 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Cookies "Baked milk" traditionally have a rectangular shape, so you should choose a square dish or tray for serving. Instead of icing, melted dark chocolate or ganache is optional. Before serving, the cake can not be removed from the container, but cut into portioned pieces and lightly pry with a spatula. Strawberries can be laid out whole, after dipping each berry in the glaze.

Ingredients:

cookies "Baked milk" - 300 g;
condensed milk - 250 g;
butter - 200 g;
eggs - 3 pcs.;
milk - 620 ml;
strawberries - 5 pcs.;
cocoa - 4 tbsp. l.;
sugar - 4 tbsp. l.

Cooking method:

Beat eggs until foamy.
Introduce condensed milk, 400 ml of milk.
Cook the mass over low heat, bring to a boil. Cool down.
Gradually add soft butter, beat.
Separately mix sugar, cocoa, 220 ml of milk. Boil the icing until the consistency of liquid honey.
Put the first layer of cookies on the bottom of a tall form.
Spread a portion of the cream on top.
Alternate cakes and cream 3-4 more times.
Pour the glaze over the finished cake, spread evenly.
Cut strawberries into thin slices, put on top.

From cookie crumbs

Time: 1 hour 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 320 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Delicious cake with a base of sand crumb and tender curd mass - this is a profitable alternative to a trendy cheesecake. It is prepared without mascarpone and other expensive products. Condensed milk will give the cream a pleasant sweetness and homogeneous consistency. Homemade cottage cheese with a specific aroma, it is not recommended to use, the pungent smell cannot always be masked with vanilla or vanilla sugar.

Ingredients:

shortbread cookies - 340 g;
condensed milk - 400 ml;
butter - 80 g;
cottage cheese - 800 g;
vanillin - 10 g;
cinnamon - 2 g.

Cooking method:

grind shortbread using a blender or meat grinder.
Mix the resulting crumb with melted butter.
Press the mass into a baking dish, forming the bottom and walls. Put in the refrigerator for half an hour.
Grind the curd. Mix with condensed milk, vanilla, cinnamon.
Remove the form from the refrigerator, put the cream on the base.
Return to the cold, let soak.

From dry biscuits

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 450 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

A quick variation of the Anthill cake will turn out beautiful and especially appetizing if you pay attention to the sand base. Cookies are broken by hand into pieces of approximately the same size, about 2 cm. It is desirable that the crumbs be as small as possible - it will compact the texture of the cream, make it less glossy, viscous. At proper preparation ingredients in the section will be clearly visible sand "honeycomb". Nuts are crushed with a rolling pin, having previously covered parchment paper.

Ingredients:

shortbread cookies - 500 g;
boiled condensed milk - 500 g;
walnuts - 150 g;
butter - 170 g;
kefir - 50 ml;
sugar - 2 tbsp. l.;
cocoa - 2 tbsp. l.;
poppy - to taste.

Cooking method:

Roast nuts, chop.
Add boiled condensed milk, 100 g softened butter. Mix.
Grind the biscuits, gently fold into the cream.
Form the mass into a slide on a serving platter, tamp down.
Combine kefir, cocoa, sugar, 70 g of butter. Heat over low heat until smooth. Refrigerate for 15 minutes.
Pour glaze over cake, sprinkle with poppy seeds.
Put in the refrigerator, let it soak.

From biscuit

Time: 50 minutes.
Number of servings: 6 persons.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

A delicious cake with cookies and condensed milk without baking will decorate the festive table if you cover it mirror glaze or snow white coconut flakes. The taste of crackers or biscuit cookies will be complemented by a refreshing lemon sourness. Cream can be replaced with concentrated milk. It is important to use an airtight form - before solidification, the cream has liquid consistency and may leak. The bottom and sides should be covered cling film.

Ingredients:

biscuit cookies - 700 g;
condensed milk - 390 g;
fat cream - 390 ml;
lemons - 2 pcs.;
coconut flakes - to taste.

Cooking method:

Mix condensed milk and cream.
Wash the lemons, squeeze the juice.
Gradually introduce lemon juice cream, beat with a whisk.
Break the cookies into halves, put on the bottom of the form.
Pour a portion of the cream, smooth.
Alternate biscuit cakes and filling 4-5 more times, the top layer should be creamy.
Until the mass has frozen, sprinkle the cake with coconut flakes, do not tamp.
Put in the refrigerator, let it soak.
Before serving, remove the form, if desired, the edges of the cake can be decorated with coconut flakes.

With boiled condensed milk

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 380 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

A no-bake biscuit and condensed milk cake is a quick variation on popular desserts such as Log and Potato cake. It will turn out tall, beautiful in section, if you crush the cookies with your hands, and not with a rolling pin. The pieces will remain large, will be felt on the tongue, and will give an interesting texture. Cream should be heavy. The ideal dish for a dish with sour cream is a detachable baking dish, it should be covered with parchment or cling film.

Ingredients:

shortbread cookies - 600 g;
butter - 200 g;
walnuts - 150 g;
cream - 250 ml.

Cooking method:

Crumble the cookies with your hands.
Chop nuts, fry in a hot pan. Mix with cookies.
Combine softened butter with boiled condensed milk, beat.
Add cream to the cream, grind.
Pour the mixture over the biscuits, gently mix with a spoon.
Put the mass into the mold, smooth, lightly tamp.
Put in the refrigerator, let it soak.
Before serving, carefully remove the form, return to the cold for a few more minutes.

With cream

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Before you prepare cottage cheese, custard or coffee cream, you must carefully study the recipes with step by step photos and choose quality ingredients. Coffee must be strong - then the cakes will turn out fragrant, literally melting in your mouth, like the famous Tiramisu dessert. The top layer can be thickly sprinkled with cocoa powder, it should be sieved beforehand, eliminating lumps.

Ingredients:

shortbread cookies - 500 g;
boiled condensed milk - 370 g;
brewed coffee - 250 ml;
eggs - 4 pcs.;
butter - 200 g;
sugar - 100 g;
cocoa - 70 g.

Cooking method:

Beat eggs with sugar and cocoa steam bath.
When the mass thickens, remove from heat, cool.
Mix with softened butter and condensed milk, beat with a mixer.
Lubricate the mold with oil.
Spread cookies in layers, dipping each in strong coffee, and cream.
Remove the cake in the cold, let it soak.
Before serving, remove from the mold by inverting onto a wide flat dish.

With sour cream

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 430 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

The classic biscuit cake with condensed milk will sparkle in a new way if you pay attention to the presentation and decorate it with milk or dark chocolate. Before rubbing, the tiles must be kept in the refrigerator - then chocolate chips will be fluffy, crispy, glossy, as in the photo. Sour cream should be thick, otherwise part of the cream will flow out under the weight of the cakes. It will turn out to be more dense and uniform if you add gelatin or a thickener, and use powder instead of sugar.

No need to watch the cakes and stand at the stove for a long time. These cakes are prepared so simply that even a child can handle it.

1. Cottage cheese-strawberry cake without baking

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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 together with butter in a water bath or in the microwave. liquid chocolate pour in cereal 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, stir again.

Whip the chilled cream and when the curd-chocolate mass has cooled to room temperature, connect 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 pastry 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 slow fire until thickened. Add to hot cream butter.

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 to cream chocolate balls(cereal). Mix thoroughly.

Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely solidified. 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 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 cornstarch;
500 ml of milk;
90 g butter;
160 g breadcrumbs;
160 g walnuts;
3 tablespoons of condensed milk.

Cooking

cook 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 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 in chilled heavy cream. 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 from or shortcrust pastry otherwise it won't soak.

Sprinkle the top of the cake grated chocolate or decorate to your liking. Send to the refrigerator overnight.

9. Broken glass

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Nice cream cake for lovers of marmalade.

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 with fruit juices or food coloring regular gelatin.

When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, as if 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 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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Great combination 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 suppose there is no such person on Earth who would not know what a cake is and how delicious it is. And if this sweet is prepared with your own hands and at the same time did not require a lot of time and nerves from you, and it turned out so that you lick your fingers, then this will bring double pleasure. Based on this, I bring to your attention seven simple and interesting cakes without baking. They will be different, with cookies, with cottage cheese, marshmallows, different.

They will probably support me and agree what to cook favorite treat at home and in the same way as in the picture from the Internet, it does not always work out. A significant drawback in cooking cakes is a long and painful process. One wrong proportion - and the cake is spoiled, and if you gape (sleep ...) and the cake burns in the oven, that's where the grief is.

On this page you will find:

Cakes that do not require baking save a lot of time and effort. Just perfect option for housewives immersed in the pre-holiday fuss. And not only on holidays, you can use such cooking recipes, such a cake can be easily created for the weekend and please your loved ones. So to business!

Marshmallow cake with fruits without baking

Product set:

Gelatin (1 tablespoon)
Bananas (3 fruits)
Sour cream or high fat cream (2-2.5 cups)
Marshmallow of any color (half a kilogram)
Cold water (70 milliliters)
Sugar (about 200 grams)
Kiwi (3 pieces)
Vanilla sugar (1 sachet)
Strawberries - can be replaced with others to taste (1-1.5 cups)
Orange (1 fruit)

Cooking:

1. Mix sour cream with sugar (the amount will depend on the choice of fruit - if you use sweet ones, like canned pineapple or peaches, there is a risk of getting too sugary dessert). Add a little vanilla and beat thoroughly: the sugar grains should be completely dissolved.

2. Pour a spoonful of gelatin into a separate bowl. Fill with chilled water and leave to swell - about twenty minutes.

3. In the meantime, cut the marshmallows into plates of medium thickness.

4. Peel and cut bananas into circles. Rinse the berries, dry and also chop into slices.

5. Peeled citrus can be chopped in an arbitrary way - for example, in half circles, just like kiwi.

6. Arrange the marshmallows on a flat serving platter (peel off about half). Try not to leave large gaps.

7. Melt the hardened gelatin in a hot water bath, but do not let it boil. After cooling, pour in a thin stream into the sour cream mass.

8. Cover the marshmallow with a portion of cream. Place banana slices on top.

9. Apply another layer of sour cream. This time it will be followed by an orange.

10. Divide the remaining marshmallows. Brush with cream, then arrange kiwi slices and strawberries.

11. The surface of the cake should be completely hidden under the sour cream. Use your favorite fruits and berries as a decoration.

12. Ready dessert it is necessary to cool for 35-40 minutes - during this time it will harden and soak properly.

Cracker Cake: Recipe with Sour Cream and Condensed Milk

Despite the presence a large number ingredients, such a cake is quite easy to make, but you have to wait a day. We act.

Product set:

Condensed milk (120 grams)
Milk (30 milliliters)
Cookies, crackers - "fish" will do (200 grams)
Vanillin (confectioner's taste)
Raisins and prunes (140 grams each)
Butter (60 grams)
Cocoa powder (a couple of tablespoons)
Sugar (30 grams)
Walnut kernels (2/3 cup)
Sour cream (250 grams)

Cooking:

1. Rinse dried fruits thoroughly. Put in a bowl and pour boiling water over it, after 5 minutes the liquid will need to be drained.

2. Chop the prunes into large slices. Mix with crackers and raisins (large cookies should be broken into medium-sized pieces).

3. Brown the shelled nuts in a hot, dry skillet. Chop fairly large and then send to dried fruits and crackers.

4. Combine sour cream with condensed milk. Add a little vanilla and stir the mass until perfectly smooth.

5. Season the dry ingredients with the resulting cream. Pour the mixture into a mold lined with cling film. Tamp well with a spoon, also cover with a film on top.

6. Fix some weight on top of the cake. Leave the treat in the cold overnight.

7. For glaze, combine milk, a piece of butter, granulated sugar and cocoa. Wait until it boils, then remove the dishes from the heat and let cool for 6-7 minutes.

8. Pour over the chilled cake. If desired, the dessert can be dressed up with grated white chocolate or crushed nuts, or garnished with a chopped banana.

The following recipe is probably the simplest of those provided, but according to palatability, no less elegant.

30 minute no bake waffle cake

Product set:

Lemon zest (30 grams)
Wafer cakes (1-2 packs, depending on size)
Citric acid (15 grams)
Berry or citrus jam(1 glass)
Sunflower halva (350 grams)
Any nuts (to taste)
Boiled condensed milk (3 tablespoons)

Cooking:

1. Crumble the halva on a fine grater. Combine with jam (it should be sour, otherwise the cake will come out cloying), as well as with condensed milk.

2. Stir in the crushed zest and citric acid.

3. The consistency of the cream will be dense and elastic. Cover the wafer sheets, assembling the cake step by step (it is more convenient to apply a layer with a soft culinary spatula).

4. Lubricate the top "cake" with cream, and then generously sprinkle with crushed nuts.

Of course, leave this work in the cold, if possible for an hour or two. We quickly made such a cake and surprise your relatives or friends by serving, when no one expects you to have something tasty, with a surprise.

Chocolate Cake with No Bake Cookies - Easy Recipe

Such a cake can be safely prepared for any holiday or anniversary. It looks beautiful, it looks on the table, such a cake, it is also very tasty. And to cook, do not believe it, nowhere is easier.

We will need:

Eight hundred gr. dry biscuits
One hundred gr. nuts (hazelnuts or walnuts)
Sugar - two hundred grams
60 grams unsweetened cocoa powder
Water - two hundred and fifty milliliters
Butter - one hundred and fifty grams
teaspoon vanilla extract
Fatty cream 35% - one hundred and twenty five grams
Bitter chocolate - one hundred grams

Still (if possible), you will need a special form for the cake, with a diameter of twenty-three centimeters. But you can manage and do without it.

So, at this stage, I will provide a video recipe. Extremely high-quality presentation and good voice acting, I think you will like it too.

Let's get back to our handwritten material. I hope this presentation of recipes is not worse, but for someone it’s better in capital letters. You don't have to press pause all the time.

Curd cake with tangerines - homemade recipe

A cake prepared according to this recipe will be very tender, just melt in your mouth. Only the presence of cognac in it, which is worth it.

Product set:

Cherry syrup (60 ml)
Fat cottage cheese(half a glass)
Tangerines (2 fruits)
Cognac (added to taste)
Gelatin (30 grams)
Grapes (10 pieces)
Raisins (one handful)
Sugar (45 grams)
Dried apricots (6 pieces)
Sour cream (3/4 cup)

Cooking:

1. Pour gelatin with cold boiled water. While it swells, you need to soak dried fruits in warm water With a small amount cognac (adding it is optional, but desirable).

2. Peel and cut citruses into circles (tangerines can be replaced with kiwi or orange). Cut the washed grapes into halves.

3. Put the tangerines on the bottom of the salad bowl. Hide the gaps with grapes.

4. Mash the cottage cheese with a fork. Sprinkle sugar and add a couple of tablespoons of sour cream.

6. Spread the curd mixture over the citruses.

7. Cut dried apricots into slices of arbitrary size; combine with cherry syrup, as well as the remains of gelatin and sour cream. Apply the resulting mass over the curd layer and smooth it well.

Put the cake in the refrigerator: it will harden in three to four hours. Then carefully invert the salad bowl onto a flat dish. The cake is ready to serve!

Cooking a fruit cake from semolina porridge without baking

It would seem that what can be cooked from semolina besides porridge? And no, still, how can you! And it will be a magnificent, real cake.

You will need:

Dry semolina (1 cup)
Cocoa powder (15 grams)
Canned peaches (1 can)
Shortbread cookies round shape (about 150 grams)
Sugar (1 cup)
Gelatin (20 grams)
Chicken eggs - yolks (3 pieces)
Milk (1 liter)
Vanilla sugar (1-2 sachets)
Butter (250 grams)
Kiwi (for decoration)

Cooking:

1. Weld semolina by adding vanilla sugar. Leave until completely cool.

2. Rub soft butter with a mixer. Pour in sugar and continue to work, gradually introducing the yolks.

3. Add cooled semolina in parts. Divide the mixture in half, add cocoa powder to one of the servings.

4. Put the cookies on the bottom of the springform (approximate diameter - 23 centimeters). Cover with a layer of dark pudding, then apply the same layer of light.

5. Level the base with a silicone spatula and place the mold in the refrigerator.

6. In the meantime, drain canned peaches. Collect the syrup in a saucepan and combine with gelatin, leave to swell for five minutes.

7. Turn the peaches into a smooth puree - use a blender or a hand mixer to do this.

8. Heat the gelatin mass until completely dissolved (in no case bring to a boil). Add a couple of tablespoons of grated fruit (this is to even out the temperature), then pour the mixture into the remaining peach puree.

9. Remove chilled base. Pour out fruit jelly, smooth and return the mold to the refrigerator again - now until the cake is completely solidified.

The finished delicacy should be carefully removed from the mold and garnished with kiwi slices. Yummy!

And I will finish you now with another super-cake recipe. It will be a culinary product made according to Italian motives.

How to make a delicious, coffee cake "My Italy"

Would need:

Cookies (not very sweet) - half a kilo
Ricotta - five hundred grams
Yogurt or sour cream - one hundred grams
Sugar - three to four tablespoons (to taste)
Sweet - bitter chocolate - one hundred grams
Orange candied fruits - seventy gr.
Brew a cup of strong coffee

As a result, we get a very delicate, fragrant cake.

I hope that the presented recipes hooked you and you want to make a cake, at least one of them. Which one seemed worthy to you, start with that.

Look! Along with their advantages (they are prepared quickly), such recipes have one small drawback. They take time to cool and soak. So, you need to take this moment into account and take the night, or even the day, in reserve. I hope this does not stop you, because it's worth a try. Yes!

Bon appetit, I look forward to your comments.

Good luck and all the best!

Want to bake a cake but don't have an oven? Then use these simple recipes! These cakes are prepared right in the pan quickly, simply and without any complications!

Many women do not like to bake cake layers in the oven, considering this process tedious and time consuming. In addition, they are afraid of the need to maintain the temperature, which in stoves without automation is given, to put it mildly, with difficulty. Today, our dear enthusiastic ladies, we will tell you about how to make cake without oven, right in the pan on a gas or electric stove!

Cake layers in a pan cook faster than in an oven, the cooking process is easier to control, and in summer heat no need to suffer from the inevitable heating of the kitchen. Intrigued? Then try! Your choice - two cake recipes without baking in the oven!

Layered honey cake without oven

To prepare the dough for this delicious cake, you will need products:

two eggs,
a tablespoon of honey
two tablespoons of softened margarine or lard,
four tablespoons of granulated sugar,
a teaspoon of soda
extinguishing vinegar,
vanillin,
flour (how much dough will take).

Cooking:

Eggs are beaten well into foam and sugar is gradually added to it. It is very convenient to do such things with a stationary mixer, then your hands will be free, and you can do something else.
Melt in the microwave or in a water bath of honey with margarine or lard.
The liquid mixture, while continuing to beat, is poured into the egg mass and vanillin and soda slaked with vinegar are also added here.
Flour should be added gradually, first stirring the dough with a spoon, and then kneading it with your hands.

This no-oven cake recipe calls for the batter to be as thick as the dumplings. When the result is achieved, all the dough is divided into 8-9 identical koloboks and each of them is rolled into a circle. To make the circle even, you can immediately cut it under the plate.

Honey blanks are baked in a dry frying pan. They fry very quickly, but this must be done on both sides. It is good if there are assistants in the house who would help roll out and cut the dough. By the way, the trimmings should also be fried and then crumbled - in this form they will be useful for sprinkling the finished product.

Can be used for cream oil cream, whipped from 300 grams of butter and a can of boiled condensed milk. But best cream for this delicacy, sour cream impregnation is considered - 500 grams whipped with six tablespoons powdered sugar or sand.

For those who do not like to knead and roll out thick dough, we offer a simpler recipe.

Quick honey cake in a pan

To prepare the dough for the second cake without baking in the oven, you will need the following products:

3 eggs, half a faceted glass of sugar,
2 tablespoons of vegetable oil,
2 tablespoons of honey (50g by weight)
a third of a teaspoon of soda,
1 teaspoon baking powder,
1 glass of flour.

Cooking:

First of all, beat the eggs into a fluffy homogeneous foam, then gradually add sugar and honey to the egg mass, continuing to beat.
Vegetable oil, odorless and tasteless, is also poured here in a thin stream.
Then the mixer is turned off and the flour, previously milled and mixed with baking powder, is carefully poured into the sweet mixture.

As a result, after gentle mixing, you should get a fluid, but not quite liquid dough.

Cakes are baked similarly to pancakes. If you take a frying pan with a diameter of 24-26 cm, you should get three shortcakes. The frying pan is lightly oiled, heated and the dough is poured into it, helping it to spread evenly with a spoon, covered with a lid and baked over low heat.

Once the top is no longer sticky and the bottom is fried golden brown, the honey pancake is turned over and kept on a quiet fire under the lid for about 2 minutes. In the same way, 2 more cakes are baked from the remaining dough, let them cool and prepare the cream.

For cream beat 400 grams of thick, preferably fatty sour cream with half a glass of granulated sugar or powder. For flavoring, you can add a teaspoon of horseradish or a pinch of vanilla.

The cooled cakes are smeared with sour cream, sprinkled with nuts or prunes in the middle. From above, the cake is beautifully smeared and decorated with grated walnut, previously fried in a dry frying pan.

We hope you enjoy these no oven cake recipes. Be sure to learn how to cook or treat your guests to a real one according to our recipes! Bon Appetit and good mood! Do you want a dessert without dough at all? Then try . or the Japanese miracle -.

Hello dear hostesses! Everyone loves cakes, but you don’t always want to mess around with them. Especially if there are a lot of cake layers in the cake that need to be baked separately. My favorite cake is Medovik, my whole family likes it and, indeed, it is very tasty. I bake a honey cake for the holidays, I specifically set aside 3 hours for baking. But on ordinary days, you also want sweets, and here a cookie cake comes to the rescue, which does not need to be baked. Therefore, in this article I will write several options for how to make such a cake. And you already choose which one to cook.

I will say right away that some of these cakes can be prepared on festive table, it will be tasty and beautiful.

If there is no kitchen scale, see the table of measures and weights.

Chocolate cake made from cookies without baking.

For this cake, you will need to make a cream filling for cookies and icing. You can decorate to your taste, I like to decorate with nuts, as they are also in the middle of the cake. The cooking time will take about 30 minutes. After cooking, you will need to wait until the cake hardens for about 3 hours.

Ingredients:

shortbread cookies - 800 gr.
walnuts (you can hazelnuts, cashews or others to your taste) - 100 gr. + for decorating the cake
sugar - 200 gr.
cocoa powder - 60 gr.
butter - 150 gr.
water - 240 ml
vanillin - 1 tsp
cream 35% - 120 gr.

Cooking method.

In a large bowl, break all the cookies into small pieces.

100 gr. nuts need to be dried in a dry frying pan over low heat. This will take about 5 minutes, be sure to stir constantly, otherwise the nuts will burn.

Pour the toasted nuts over the broken liver.

Let's prepare the cream. Pour 200 gr. into a saucepan or stewpan. sugar and 60 gr. cocoa. Stir these loose ingredients together.

Now pour slowly! water (240 ml), stirring constantly to obtain a homogeneous mass without lumps.

When the water with cocoa and sugar are well mixed, put the butter in a saucepan (150 gr.).

Put the mixture on medium heat and cook our delicious chocolate cream about 7-8 minutes. Don't forget to keep stirring so the cake doesn't burn.

When the cream is cooked, remove it from the heat, add vanilla, stir and let cool slightly.

Now you can fill the cream with pieces of cookies with nuts. And mix well to make the mixture homogeneous.

Take detachable form for baking. V this case the diameter of the mold is 23 cm. Put the resulting mass into the mold and compact it well with a spoon. Close the lid and place in the refrigerator. Chocolate cookie cake needs to be covered with icing. Let's cook it.

Making chocolate frosting.

Pour the cream into a saucepan and bring it to a boil on the stove. Break the chocolate into pieces and pour over the hot cream. Let the chocolate sit for about 1 minute to melt. After that, mix everything well until smooth.

Here's an easy way to make chocolate frosting.

Take the cake out of the fridge and top it with frosting. Spread the chocolate evenly over the entire surface. Close the lid and put in the refrigerator to harden for 3-4 hours.

When the cake is completely set, remove it from the refrigerator, carefully remove the form and decorate with nuts or you can make any decoration you like.

It remains to call everyone to the table to eat dessert!

Bon Appetit!

No Bake Banana Cookie Cake.

This cake is easier to prepare than the previous chocolate one. Here the cream is made sour cream, with the addition of a banana. Cookies are also taken shortbread, which breaks well and crumbles. You can decorate such a cookie cake with any fruits or berries according to the season.

Ingredients:

shortbread cookies - 600 kg
sour cream - 1 l
sugar - 6 tbsp. l.
banana - 1 pc.

Cake decoration of your choice: grated chocolate, fruits, nuts.

Cookie cake with banana cream: cooking method.

Banana cut into pieces. Pour sour cream into a bowl, add chopped banana to it and pour sugar. Mix everything well. This will be the cream.

Break the cookies into pieces. Not necessarily small, the cookies will soak well and cut well.

Take a large bowl in which you will collect the cake. Cover the bowl with cling film. This is necessary so that it is easy to remove the cake later.

We collect the cake in layers. The first layer is sour cream with banana. The second layer is cookies. Close the gaps between the pieces of cookies with crumbs. Then again a layer of sour cream, after it - a layer of cookies. So lay out until the sour cream runs out. Sour cream is the last layer.

Cover the cake with cling film and press down with your hand to make it firm. Place the bowl in the refrigerator for 2 hours.

After 2 hours, remove the frozen cake, remove the film from above. Cover the cake with a plate in which it will be served at the table. Flip the bowl over. Carefully remove the bowl, remove the film.

The only thing left to do is to decorate the cake! You can decorate it with chocolate chips and any fruits or berries. You can also use chopped nuts. Beauty and deliciousness!

Cake "Napoleon" from puff pastry without baking.

Cake "Napoleon" is loved by many, but not everyone dares to bake it. Because they know that they will have to make a lot of thin cakes. How to bake "Napoleon" classic recipe, look . And how to make "Napoleon" without baking from puff pastry I will write in this article.

Ingredients.

cookies "Ears" - 800 gr. You can take any puff pastry.
milk - 1 l
eggs - 3 pcs.
wheat flour - 3 tbsp. l. with a slide
sugar - 0.5 tbsp.
vanilla sugar - 2 gr.
butter - 200 gr. The butter should be soft, so take it out of the fridge ahead of time.

Cooking method.

At the very beginning we make a cream. For "Napoleon" it is customary to prepare custard. This is the hardest part of making this cake. If you do everything according to the instructions, then everything will work out.

Crack 3 eggs into a bowl and add sugar.

Beat eggs with sugar with a mixer until white foam.

Sift the flour to saturate it with oxygen. Pour vanilla sugar into beaten eggs and add flour in parts, beating with a mixer. This will be the base for the cream.

Now we need in our thick base pour half a liter of milk and stir to get a homogeneous mass. Pour milk in parts and mix.

Take the dishes in which the cream will be brewed. Do not take enamelware, in it the cream is likely to burn. Take a stainless steel or non-stick cookware. You can brew the cream in a large frying pan with a thick bottom.

Pour the resulting mass into a saucepan or pan, pour the remaining milk, stir. Brew over low heat, stirring constantly. It is important to stir so that the eggs do not curl and the cream does not burn. Boil the cream until it boils. By this time it should thicken.

Transfer the cream to a bowl to cool. The cream is smooth, soft and delicious.

When the cream has cooled, you need to mix it with softened butter. You can quickly do this with a mixer or blender, or you can add the cream in parts to the butter and mix with a spoon to get a homogeneous mass.

Now we need to assemble the cake. Take a dish on which you will present your Napoleon. First, grease the bottom with a little cream so that the cookies do not fidget. Lay the first layer of cookies on top. Cover the empty spaces between the cookies with slices. On top again comes a layer of cream. And then a layer of cookies. Lay out the second layer of cookies in a checkerboard pattern to close the joints of the previous layer.

So collect the cake until the cream runs out. The last layer should be cream. Don't forget to leave some crumbs for the top and side of the cake.

It turns out 5 layers. When the cake is assembled, break the remaining cookies to make crumbs. Sprinkle crumbs all over the cake. If desired, you can also sprinkle grated chocolate on top for decoration. finished cake put in the refrigerator to soak for several hours (3-4 hours, you can overnight). After that, you can eat.

Bon Appetit!

Cake from cookies "Anthill" with condensed milk.

Cake "Anthill" is loved by all the sweet tooth. How can you not love it if the cream in it is with condensed milk? I do not know yet a single person who would be indifferent to condensed milk.

"Anthill" can be made very quickly, literally in 15 minutes, if you make it without baking cookies. It will be delicious to take baked milk or coconut flavored cookies, but you can take any cookies that you like.

Ingredients:

cookies - 700-800 gr.
walnuts or hazelnuts - 200 gr.
butter - 200 gr. Should be softened, remove from the refrigerator in advance.
boiled condensed milk - 0.5 l
sugar - 1 tbsp.

Cooking method.

First you need to roast the nuts so that they are tastier. Pour the nuts into a dry heated frying pan, dry the nuts over medium heat, stirring constantly. Watch that the nuts do not burn. It is enough to fry them for 3-4 minutes. Then transfer to a bowl to cool the nuts.

We make cream. Beat butter with sugar using a mixer. Add boiled condensed milk to the mixture and beat again. Grind the nuts with a knife or a rolling pin, or a blender, as you wish. Nuts can be chopped finely, it can be larger, it all depends on the preferences of the eaters. Mix everything together again. The cream is ready.

Break the cookies into pieces directly into the cream. Now, with a spoon, knead the biscuits with cream well so that no dry biscuits remain. Put the resulting mass in the form of a slide on a dish.

You can leave the cake like this. Or you can rub the chocolate on a fine grater and sprinkle the cake. It will turn out as if the ants are still crawling 🙂 Send the finished cake to the refrigerator to harden and soak for about 1 hour. Then you can taste.

Bon Appetit!

Cracker cake with curd cream.

Sweet crackers are perfect for this cake. But you can take any sugar cookie which you find. The cream is prepared very simply and quickly. Try this cake and you won't regret it. The finished soaked cake is soft, well cut with a fork.

Ingredients:

sweet crackers (or other cookies) - 400 gr.
butter - 100 gr.
sugar - 100 gr.
cottage cheese (low-fat) - 400 gr.
sour cream - 200 gr.

Cooking:

1. Remove the butter from the refrigerator in advance so that it is softened and whipped easily. In a deep bowl, combine such butter with sugar and beat with a mixer until fluffy.

2. In another bowl, combine cottage cheese with sour cream. To get a homogeneous mass, beat everything with a blender. You will get a creamy texture.

Since there is a lot of fat in the cream, take low-fat cottage cheese.

3. Two separately whipped masses must be combined with a mixer. Beat until smooth.

4. Collect this quick cake. Cover the form with parchment paper. Put the cookies on the bottom in one layer, grease it with cream.

5. Put another layer of cookies on the cream, cream again on top of it. Then more cookies + cream. And the final layer is cookies. It doesn't need to be lubricated. Cover with cling film and refrigerate for at least 2 hours. Better not at night. Do not use all the cream, leave a little to coat the cake before serving.

6. Carefully remove the cookie cake from the mold, holding the parchment, and transfer to a dish. Lubricate the top and sides with the remaining cream.

7. Turn a few cookies into crumbs and decorate the cake with it. Cookies can be broken by hand or crushed in a blender.

Lubricate the cake with cream and sprinkle the sides with crumbs conveniently with a silicone spatula.

8. That's it. Preparing very quickly. In the evening we collected a cake, and in the morning you can already drink tea with it!

Coffee cake with sour cream.

This chocolate cake from cookies. And it becomes coffee when the cookies are soaked in fresh coffee. This is done for greater softness and flavor. The cream will be white, sour cream. But if you wish, you can add cocoa to it, then you get a completely chocolate cake.

Ingredients:

chocolate chip cookies - 650 gr.
sour cream - 400 gr.
sugar - 4 tbsp.
cream thickener - 2 pack. (16 gr.)
sweet coffee - 1 tbsp.

Cooking method:

1. Make a cream: put sugar in sour cream and beat with a mixer so that the sugar is completely dissolved.

2. Add to sour cream thickener to make it thicker. Without a thickener, the cream will be liquid and a lot of it will drain. If there is no thickener, then take homemade thick sour cream and beat for a short time. Or you can make weighed sour cream from the store. To do this, put sour cream in cheesecloth, tightly twist. Put cheesecloth with sour cream in a colander, and put the colander in a bowl. And overnight in the refrigerator. In the morning, all excess liquid will drain into a bowl, sour cream will be thick.

If you make weighed sour cream, then initially take 600 grams of it, after the whey drains, the right amount will remain.

3. Take the dish on which you will make the cake. Put the cookies on the bottom, after dipping each in fresh sweet coffee for a second. It doesn't take long to soak.

5. Grease the top layer of cookies with cream, also coat the sides.

6. Make crumbs from several cookies and sprinkle the cake on all sides.

7. Put the cookie cake in the refrigerator for 2-3 hours to soak.

8. Now it is well cut, it has become soft, tasty, tender. I recommend this delicacy for coffee lovers.

Cottage cheese-raspberry cake with oatmeal cookies.

This cookie cake does not cook as quickly as the previous versions, because here you need to make raspberry jelly and cottage cheese mousse. The cake turns out to be three-layered: the first layer is an oatmeal cookie crust, the second layer is a delicate curd mousse and the third layer is jelly. It will be very beautiful, summer-like refreshing and tasty.

Ingredients:

For the crust:

oatmeal cookies- 400 gr.
butter - 150 gr.

For the curd layer:

cottage cheese - 700 gr. (any fat content)
sour cream - 300 gr. (any fat content)
raspberries - 350 gr.
gelatin - 30 gr.
sugar - 150 gr.
vanilla sugar - 10 gr.

For jelly:

gelatin - 20 gr.
raspberries - 150 gr.
water - 600 ml
sugar - 60-100 gr. (taste)

For decoration:

raspberries - 100-150 gr.

Making a three-layer cake without baking.

1. Pour gelatin into two bowls of 20 and 30 gr. 20 gr. gelatin, pour 100 ml of water, room temperature and mix. 30 gr. gelatin pour 150 ml of water. Leave the gelatin to swell aside and start preparing the cake.

2. Put soft butter in the amount of 150 g into the chopper of the blender. Break oatmeal cookies with it. Turn these products into a homogeneous mass - oily crumbs.

If there is no blender, then you can do without it. First crumble the cookies with your hands. You can also crumble in another way: fold the cookies into plastic bag, tie. Roll over the cookies with a rolling pin, crumbs will remain in the bag. Then add soft butter to the crumbs (take it out of the refrigerator in advance) and rub it with your hands.

3. To assemble the cake, take a split mold with a diameter of 26-18 cm, since the number of ingredients is large. If your form is small, then take proportionately less products. Line the bottom of the mold with parchment. Put the cookie crumbs on the bottom, smooth and tamp very tightly. This can be done by hand or with a potato masher.

4. Place the cake pan in the freezer for 10 minutes to harden and compact.

5. Now prepare the second layer. It also needs to be done in a blender, which ideally grinds and mixes everything. Put cottage cheese, sour cream, raspberries, sugar and vanilla sugar in a bowl, whisk. You will get a beautiful pink mass.

If there is no blender, then these components can be mixed with a mixer.

6. Grind the resulting mass through a sieve to make the mousse tender and pitted raspberries.

7. 30 grams of gelatin, which by this point have already swollen and absorbed all the water, must be melted in a water bath or in a microwave. It is important that the gelatin does not boil, because then it will harden badly. Heat and stir, when it is completely dissolved, remove. If you heat in the microwave, then heat in short periods of time, take it out and mix.

8. Pour the melted gelatin in a thin stream into the curd-raspberry mass, while whisking with a mixer or whisk.

9. Remove the cake form from the freezer and pour on top curd mass. Smooth out with a spatula or spoon and set aside. freezer another 20 minutes to set.

10. It remains to prepare jelly. Put 150 gr. in a small saucepan. raspberries, sugar to taste (from 60 to 100 gr.) and pour 600 gr. water. Put on the fire to boil the water. Cover the saucepan with a lid. When raspberry compote boil, turn off the heat and let stand under the lid for another 10 minutes for greater saturation of taste.

11. Strain the compote through a sieve so that there are no boiled raspberries in it. Let the liquid cool down.

12. When the compote has cooled, melt the remaining 20 grams of gelatin, as described above (when the gelatin was drowned for the curd mousse). Pour the gelatin into the raspberry broth and stir.

13. Remove the mold from the freezer where the curd layer has already hardened. Top with fresh raspberries for garnish. Decorate according to your taste and desire, laying out raspberries in any pattern.

14. Pour a little raspberry jelly over a ladle to make a thin, even layer. Jelly is not poured immediately, because the raspberries will float and will be ugly. Raspberries in a thin layer will freeze and remain in place.

15. Put the form in the freezer for 5 minutes to grab a thin layer of jelly.

16. When a thin layer hardens, fill the cake with all the jelly and put in the freezer for 20-30 minutes until completely solidified. You can also refrigerate for 1-2 hours.

17. When the jelly has completely hardened, the cake must be removed from the mold. To make this easy, dampen a towel with hot water and apply this towel to the sides of the form for a few minutes. The outer jelly will thaw a little and the form will be easily removed. Open the sides of the form, scroll a little and remove them.

18. That's it, the cookie and cottage cheese cake is ready! It is beautiful, bright and even with vitamins and, which not all confectionery products can boast of.

I think you enjoyed these no-bake cake recipes. Everyone will find a cookie cake to their taste. Eat, let it be delicious! If you liked this article, please share it with your friends in social networks by clicking the buttons below. And write your comments.

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