Cakes without baking - 18 home-made recipes

If guests suddenly rushed into the house, then a variety of cakes without baking will help the hostess to please them with a delicious dessert. Today there are a lot of them. Quickly and without much effort, you can cook "Bird's milk", and "Anthill", and many other options.

Cake without baking cookies and cottage cheese

Ingredients: a pound of simple cheap cookies, 130 g butter, a pound of cottage cheese, a full glass of milk, 160 g of granulated sugar, 2 tbsp. l cocoa powder.

1. Cottage cheese is kneaded with a fork, mixed with cocoa, softened butter and sand. Then the mass is beaten to a uniformity with a mixer or a special blender nozzle. You get a thick cream that will not spread much.
2. Milk is poured into a wide plate.
3. A flat dish is placed on the table, on which the cake will be laid out.
4. Cookies are dipped in milk for 1-2 seconds and placed on a dish. For one layer, 6-8 pieces are enough. Each of them is generously smeared with curd cream and again covered with cookies.
5. The process continues until the products are finished.

Top of the cake with cookies and cottage cheese is sprinkled with cocoa or powdered sugar. The finished treat is cleaned for a while in the cool.

Banana treat

Ingredients: 320 g of sugar cookies, 2 softer bananas, 280 g of very fat sour cream, 2-3 large spoons of cocoa, 80 ml of hard-brewed black tea.

1. The rectangular shape is covered with cling film.
2. Cookies for each of the cakes discussed below can be taken the simplest and cheapest. It should be dipped in warm tea and distributed in prepared form.
3. The first layer is smeared with sour cream. You can add granulated sugar to your taste. Banana circles are laid out on top in an even layer.
4. By this principle, the layers are laid out until the products run out. The last is a cookie with sour cream, but without fruit, and sprinkled with cocoa.

Before you try a banana cake, you need to let it stand in coolness for 3-4 hours, and then transfer to a flat plate.

Delicious cookie cake with condensed milk

Ingredients: 730 g of shortbread cookies, half a glass of fat sour cream, half a glass of white sugar, a can of beloved condensed milk, 90 g of butter, a large spoonful of cocoa powder.

1. To prepare the cream, the butter must be soft. To do this, just leave it for an hour just in the kitchen. Then it is whipped with condensed milk until the consistency of a magnificent air cream.
2. Cookies will need to be turned into small crumbs. The easiest way to do this is with a special blender head. But you can get by with the usual rolling pin, “walking” it over a packet of cookies.
3. The resulting crumb is mixed with cream.
4. A round dense cake is formed from the mass.
5. The remaining components are mixed and cooked over low heat for 6-7 minutes.

The finished cookie cake with condensed milk is still covered with icing. Let the treat soak a little and you can serve it for tea.

With gelatin and fruit

Ingredients: 360 grams of sour cream, 280 grams of fat cottage cheese, a glass of water, 260 grams of granulated sugar, 25 grams of gelatin, a bag of vanillin, 2 sweet soft kiwi fruits, mandarin orange. How to make a delicious cake with gelatin and fruit is described below.

1. The first step is to wipe the cottage cheese through the smallest sieve. This is a mandatory step that will make the cake structure more tender, without obvious grains.
2. Vanillin and regular sugar pour out to the curd mass, sour cream intervenes. After stirring, the mass is left for 8-9 minutes to slightly dissolve the sugar.
3. Gelatin in a glass bowl is diluted in cold boiled water and left for 17-20 minutes.
4. The mass with cottage cheese and sour cream is whipped with a blender.
5. Fruits are cut into circles and are located on the bottom of a deep bowl covered with cling film.
6. Gelatin is warming up. When it is completely dissolved, the liquid cools and pours into the mixture from the fourth step. Then it is re-whipped.
7. The future base for the cake is poured into a bowl of fruit. The surface is also covered with circles or half circles of oranges and kiwi.

Until completely frozen, the fruit cake will be cool for 3-4 hours. Then he flips on a plate and gets rid of the film.

Cake pigeon's milk"

Ingredients: 3 raw protein, 1 large spoonful of lemon juice, a can of condensed milk, 210 g butter, 110 ml purified water, 35 g gelatin, 120 g dark chocolate, 220 g pitted prunes, 90 g shortbread cookies.

1. Prunes are poured with hot water and left for 12-15 minutes. Then it is dried, cut into pieces and, together with shortbread cookies, grinded in a blender.
2. From the resulting mass, not the bottom of the mold, the cake is rammed, which must be sent to the refrigerator.
3. For filling in water, gelatin is diluted according to the instructions. Proteins are whipped to a thick foam with lemon juice.
4. Separately, beat condensed milk with melted butter (150 g). As a result, you should get a homogeneous cream.
5. All masses from the third and fourth steps are neatly connected and laid out on top of the cake.
6. Almost ready cake “Bird's milk” is sent to cool for 1.5 hours.

It remains only to fill the treat with glaze made from melted chocolate and the remaining butter.

Anthill whip up

Ingredients: 420 g of simple sugar cookies, 210 g of butter, 420 g of boiled condensed milk, 60 g of any nuts (you can take allsorts), 40 g of dark chocolate.

1. Cookies are crushed into large crumbs using a blender.Suitable bowl for chopping ice. It is enough to scroll the cookies in it only 3-4 times. If you overdo it and turn the product into crumbs, then after adding the cream it will turn into porridge.
2. Cookies are poured into a deep bowl, where they connect with chopped nuts with a knife.
3. For cream, softened butter is whipped with condensed milk.
4. The resulting mixture is combined with cookies and all the components are gently mixed with a spoon.
5. An ant hill forms on a flat plate.

The cake is sprinkled with grated chocolate and sent to the refrigerator for 1.5-2 hours.

Biscuit cake without baking - with sour cream

Ingredients: 330 g of fat sour cream and shortbread cookies, 110 g of granulated sugar and 9 g of vanilla, 60 g of peeled nuts.

1. For cream, whipped sour cream with two types of sugar.
2. The first layer of cookies is laid out on a flat square or rectangular plate. From above, it is generously smeared with the resulting sour cream.
3. Further, the layers are repeated in a similar manner until all products are complete. A couple of pieces of cookies should be left to decorate the future cake. They are crushed together with the selected nuts.
4. The formed cake is sprinkled with the resulting dry mixture and sent to a cool place.

After 4-5 hours, dessert can be served with tea.

Strawberry Yogurt Cake

Ingredients: 220 g simple shortbread cookies, 6 large tablespoons of granulated sugar, 25 g gelatin, 160 g butter, a full glass of very fat cream, half a liter of yogurt (without additives or strawberry), 140 ml of purified water, 6-7 tablespoons . tablespoons of fat milk.

1. Cookies in any convenient way turn into small crumbs. The butter melted in the microwave or in a water bath is poured into this mass and 2 tablespoons of sand are added. The components mix well.
2. The resulting mixture will be the basis for future treats. It is laid out in a form covered with cling film, and rammed. Should be quite high sides.
3. The finished base is sent to the refrigerator.
4. Gelatin is soaked in cold water (70 ml) until swelling. Then half of it is bred in hot milk.
5. Cream is whipped until a thick foam is mixed with 2 tbsp. l sand and yogurt. Cooled milk with gelatin is poured here in a thin stream. The components are mixed with a whisk.
6. The mass from the previous step is poured onto the base of the cookies. The future cake is put back into the refrigerator.
7. Syrup is made from the remaining water and sugar. The second half of the soaked gelatin is poured into it and berries are added. The mixture is interrupted by a blender.
8. The cooled berry puree is poured onto the already hardened yogurt layer.

The cake cleans up for a couple more hours.

Cooking from oatmeal cookies

Ingredients: 280 g of frozen cherries, 630 g of oatmeal cookies, 270 ml of water, 1 tbsp. l instant coffee, 680 g of medium fat sour cream, 190 g of granulated sugar, a pinch of vanillin, half a glass of walnut kernels.

1. In a deep plate, frozen berry, 70 g of sugar and 20 ml of water are combined. At minimum heat, the cherry is cooked for 12-14 minutes with frequent stirring. Then the berries recline on a sieve and cool.
2. The remaining water is brought to a boil and coffee is brewed in it.
3. For cream, sour cream, the rest, sugar and vanillin are combined. The components are whipped until smooth.
4. The detachable form is covered with cling film. Oatmeal cookies are laid in one layer in it. Previously, each cookie is immersed in warm strong coffee.
5. Then part of the cream is poured with sour cream and berries are distributed.
6. Then again comes a layer of cookies and cream.
7. Top of the cake is sprinkled with pan-dried and chopped nuts.
8. The treat is covered with a film and left for 4-5 hours at room temperature.
9. Then it mixes cool all night.

Before serving oatmeal from cookies without baking for tea, you need to shift it onto a flat plate.

Chocolate cake

Ingredients: 330 g shortbread cookies, 160 g butter, 4-5 tbsp. tablespoons of cocoa, 260 g of cream cheese, 90 g of powdered sugar, 2 chocolate bars, 90 ml of very fat cream.

1. Cookies turned into small crumbs, softened butter and cocoa powder are combined in a deep bowl.
2. This mass is laid out at the bottom of the mold and crushed well. Korzh moves to the refrigerator.
3. Cream cheese is whipped for the filling. In the process, powder is gradually introduced to it.
4. Chocolate melts and moves to the cheese.
5. In a separate bowl, until creamy, whip the cream and combine with the chocolate mass. The ingredients are carefully mixed with a wide spatula.
6. The resulting cream is poured onto the hardened cake.

It remains to return the cake to cool for 4-5 hours and then decorate it to your liking.

Gingerbread dessert

Ingredients: 820 g of sour cream, 620 g of chocolate gingerbread, 130 g of coconut and the same amount of powdered sugar, 60 g of chocolate, 3 ripe bananas.

1. For cream, sour cream is whipped with powdered sugar.
2. A round bowl (with a volume of 1.5-2 liters) is covered with cling film. A portion of the cream and the guest of the coarsely cut gingerbread are laid out at its bottom.
3. Then there are circles of bananas, sprinkled with coconut.
4. Layers are repeated until the products run out. The last should be the dried halves of the gingerbread cookies - it is on them that the cake will stand.
5. First, the dessert should be infused for 3-4 hours at room temperature, and then a couple more hours in the refrigerator.

The finished cake without baking from gingerbread is turned onto a flat dish and sprinkled with grated chocolate.

Unusual marshmallow cake without baking

Ingredients: half a kilo of ordinary white marshmallows and shortbread cookies, 390 ml of very fat cream, 180 g of soft cottage cheese, 140 g of granulated sugar, a pinch of vanillin, 3 bananas, 90 ml of milk, a handful of walnut kernels.

1. Marshmallows are cut in half.
2. For cream, whip cream with cottage cheese, vanilla and sand. The mass should become thick and uniform. Ready cream is briefly cleaned in the refrigerator.
3. Bananas are cut into thin circles.
4. Milk is poured into a wide plate. You need to dip cookies in it before putting it on a flat dish.
5. The cookies are smeared with butter cream and covered in halves of marshmallows.
6. Next come the fruit circles.
7. Layers are repeated until the products run out. The last is distributed marshmallows.

From the nuts and the remaining cookies, crumbs are made. She decorates the finished marshmallow cake. The delicacy should be thoroughly soaked in the refrigerator, after which it can be tasted.

Whiskey cheesecake

Ingredients: 320 g of friable cookies, 4 large tablespoons of lemon juice, 160 g of butter, 320 g of cream cheese, 410 ml of whipping cream, 120 ml of white dry wine, 210 g of granulated sugar, 3 large tablespoons of gelatin, 90 g of vanilla sugar, 1 tbsp. l grated lemon peel.

1. Cookies are crushed in a blender to a state of fine crumbs, and then combined with liquid butter. Half the vanilla sugar is added here.
2. The mass is rammed into a demountable form and sent to the cold.
3. For cream, gelatin is diluted in white wine and left for half an hour.
4. The remaining vanillin is poured into a separate bowl, cheese, juice and citrus zest, 60 g of sand are added. The ingredients are whipped with a mixer.
5. Gelatin with wine goes to the fire. 90 g of sugar is poured into the mixture. The mass is heated until the grains are completely dissolved and brought to a boil, after which it is immediately removed from the fire.
6. Chilled cream is whipped with the rest of the sand to a firm foam.
7. The mixtures from the fourth and fifth steps are combined and cream is added to them. With light movements of the wide shoulder blade, the ingredients are mixed.
8. The cream is poured onto a hardened base in the cold.

The future dessert goes cool again for 3-4 hours.

Cake from the "fish" cracker

Ingredients: 340-360 g of unsalted "fish", a glass with a slice of sugar, a pinch of vanillin, a pound of thick sour cream.

1. In a deep container, sour cream is combined with sugar and vanilla. The mass is whipped until the sweet grains are completely dissolved.
2. A cracker is poured into the resulting sour cream mixture. After stirring, it is left for 20 minutes before swelling. Any fruit can be added to this mass to taste. For example, finely chopped bananas are perfect here.
3. The mixture is placed in a bowl, covered with cling film, and well compacted.

After 3-4 hours in the cold, the cake is turned on a flat plate and decorated to taste. For example, grated chocolate.

Dessert "Raffaello"

Ingredients: 90 g butter, 330 g shortbread cookies, 120 g boiled condensed milk and coconut flakes, 260 ml whipping cream, 360 ml fat milk, 1.5 tbsp. l sifted flour, 2 tbsp. l powdered sugar and potato starch, half a glass of granulated sugar.

1. The stewpan combines milk, sand, flour and starch. The mixture is cooked over medium heat until thickened. It must be stirred occasionally.
2. The resulting cream is transferred to a glass bowl and softened oil is added to it. The ingredients mix well.
3. The cream is whipped until stable, then powdered sugar is poured to them and the whipping is repeated.
4. A little milk cream is laid out in a round bowl and distributed along the bottom. Large pieces of cookies are laid out on top.
5. Next comes a layer of cream and again pieces of biscuit. Products alternate until they run out.
6. The last two layers of cookies are smeared with condensed milk.

The dessert is decorated with coconut and sent for 3-4 hours in the cold. Then it can be turned on a flat plate, cut into slices and served with tea or coffee.

Delicate treat with yogurt and peaches

Ingredients: 780 ml of yogurt (without additives or peach), 170-190 g of sugar cookies, a can of canned peaches, 120 g of butter, 110 g of granulated sugar, 25 g of gelatin.

1. Cookies are crushed in any convenient way. You can use a blender or a regular rolling pin for this. Butter is melted to a liquid state, slightly cooled and poured to the liver.
2. The components are thoroughly rubbed to a homogeneous mass directly with your hands. Next, it is rammed to the bottom of the split mold.
3. The basis for the future goodies goes to the cold for 40-50 minutes.
4. Gelatin is poured into half a glass of canned peach syrup. The ingredients will swell for about half an hour.
5. Peaches from a jar are cut into large pieces.
6. The swollen gelatin warms up until it is completely dissolved. Do not boil the mixture!
7. It then combines with yogurt and granulated sugar.
8. On the basis are laid out pieces of canned fruit. The yogurt-gelatin mixture is poured on top.

The treat is cleaned in the cold. It is best to leave it in the refrigerator all night.

Condensed Milk Stick Cake

Ingredients: 140 g of corn sticks, 90 g of butter, half a can of boiled condensed milk.

1. The oil should soften at room temperature.
2. Next, all boiled condensed milk is added to it immediately.
3. The ingredients are whipped with a mixer or a suitable blender nozzle until a uniform thick cream is obtained.
4. Prepared corn sticks are added in small portions to the resulting mixture. They can be safely broken and crushed, and some can be left intact.
5. After each new batch of sticks, the ingredients mix well.
6. The resulting mass is transferred to a bowl, covered with a film.

The future cake is cleaned for an hour in the freezer. Then it is flipped onto a plate, gets rid of the film and cut into pieces.

Cooking from waffle cakes and boiled condensed milk

Ingredients: a can of boiled condensed milk, a standard package of wafer cakes, 80 g of butter, 40 g of walnut kernels.

1. Oil and condensed milk should be used at room temperature. Softened ingredients are mixed with a spoon. To simplify your task, you can use a mixer or a blender.
2. The first wafer cake is laid on a flat plate and spread with cream. Then all the others are located in a similar manner.Cream-cake layers must be pressed lightly against each other.
3. The top layer is left dry. A board with weighting is installed on it. In this form, the dessert should stand for about an hour.
4. Next, the treat surface is smeared with the remaining cream and sprinkled with chopped nuts. Previously, they can be lightly browned in a pan.

A cake becomes especially tasty after a couple of hours spent in the refrigerator.