Preparing a cake in a few minutes sounds way too convenient to be true, but don’t fool yourself! Fridge cakes are fantastic alternatives to traditional oven-baked cakes.
Besides, having the option to put together a favorite dessert in such a short time could come in handy.
We all like having visitors and house parties every now and then, so why not learn how to make them a quick cake while you can?
Though this one here is a no-bake cake. It goes without saying that removing the “baking” part will do a lot to shorten the process.
That doesn’t make it any less of a cake, though!
In fact, no-bake cakes are popular choices for gatherings, visits, and everything in between. At the end of the day, people just like cake. Most of us don’t care how it’s made!
This recipe comes from Ricette Dolci, who has a lot more tasty, mouth-watering recipes on their home page!
Freezing is the key method here, so get ready to follow along if you’re direly craving to make one of these.
For this one, it’ll be a puff pastry cake. That means creaminess all around. First things first: ingredients!
Being a puff pastry cake, you’ll need a roll of puff pastry. About 230g should do it! Now onto the all-too-important second part, that being the cream, you’ll need the following :
-1 egg, as per usual when making cream
-About 60g of sugar
-10 grams of flour
-Vanillin, which you can substitute with vanilla extract if you need to
-200 ml of milk
-30 grams of butter
-200ml of whipped cream
-Some sliced almonds just to make it look pretty
Take out a parchment and pastry sheet, and prepare a pizza cutter. With some quick measuring, use a pizza cutter to cut the pastry sheet up into strips, each about an inch wide.
Preheat the oven and place them inside for 10 minutes at 200 degrees celsius.
For the all-important cream filling, grab a saucepan and prepare to mix. The eggs and sugar, plus the flour and vanillin (or vanilla extract), all go into the saucepan. Mix them up until you can tell they’ve all blended and mixed properly.
Keep mixing while adding some milk, then you can move on to the next step – and you’re going to need the stove for this next bit.
With a low flame, stir the mixture in the saucepan until the consistency gets thicker. You want to look out for that truly thick, creamy feel.
Once it reaches that state, pull out some cling film and cover the saucepan with it. Put the mixture in the fridge and wait for it to cool.
Remember the whipped cream you had to get ready from a while ago?
This is finally where it comes in! Pour it into a bowl, and beat it with an electric beater. Add 2 tablespoons at a time of the custard with it, and keep beating the contents until they’re mixed well enough.
You’ll need another parchment paper here. Lay the sheet out, and spread the cream you made in the saucepan with a spatula.
Here’s an important note: You’ll want to start spreading it from the bottom corners and work your way up.
Take the sticks made from the puff pastry and, with a pattern of 6 at a time, place them down evenly next to each other.
Put the cream mixture on top of the pastry sticks layer again, like you’re placing a blanket. Then put more of the pastry sticks on top of the cream layer, and add cream again.
Sounds simple enough, right? Just keep repeating the pattern.
Roll up the parchment paper until the cake is covered up all around, and make sure to check that the sides are secure. Take the cake-to-be and place it in the refrigerator for 6 hours.
When those 6 hours are up, you can remove the parchment and take a nice, well-deserved bite out of the cake. Those almonds from earlier can be lined up around it as a garnish. Now you get to treat yourself to some creamy, delicious fridge cake!
You can watch the recipe in the video right below here, and don’t forget to share this article as well!
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