No bake apple and cream cake

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Autumn is just round the corner, and this makes it an ideal time for apple-based desserts. This is why today we'll prepare a no bake apple and cream cake.


The cake may not look like much, but the flavour is to die for. Light cream layer is fluffy and pleasantly vanilla, sponge cakes bring a bit of structure, while the combination of tart apples and sweet jelly will make you reach for the next slice.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (28 x 18 cm tin)

Apple layer

  • 1.5 kg tart apples (before peeling) / 1.3 kg tart apples (after chopping)
  • 200 ml water
  • 2 powdered peach jellies

Cream layer

  • 1 tsp (6 g) powdered gelatine
  • 60 ml water
  • 400 ml whipping cream
  • 50 g icing sugar
  • 1 tsp vanilla paste

Also

  • ~200 g sponge cakes
  • 1 square (10 g) dark chocolate

Method

  1. Rinse and peel six large tart apples. Grate them on a coarse grater. Put grated apples into a large pot and pour in 200 ml water. Cook the contents of the pot over medium heat for 15-20 minutes, until apples become soft and release juices, but don't disintegrate yet. Stir apples from time to time so they don't burn.
  2. Take apples off heat after 20 minutes and transfer them into a separate dish. Add two peach jellies and stir them in until dissolved. Set apples aside until jelly starts to set. If your baking tin is watertight it's enough to only wait until the apples cool down a bit.
  3. Arrange a layer of sponge cakes in the bottom of a baking tin (18 x 28 cm) lined with baking paper. Put apples onto the sponge cakes and spread them in an even layer. Arrange a second sponge cake layer on top of apples. Put the cake into a fridge for the apple layer to set completely.
  4. Once this happens, prepare cream layer. Pour 60 ml hot water into a small bowl and add 6 g gelatine. Stir the contents of the bowl until gelatine dissolves completely and set it aside for 10 minutes to cool slightly.
  5. Pour 400 ml cold whipping cream into a separate large owl. Add 50 g icing sugar and 1 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until fluffy and almost stiff. Don't beat cream all the way to stiff peaks.
  6. Add 1 tbsp whipped cream to gelatine solution and stir it until uniform liquid forms. Trickle gelatine into whipped cream while mixing it with an electric mixer at low speed, only until just combined.
  7. Transfer cream onto cake immediately and spread it in an even layer. Grate one square of dark chocolate on top. Put the cake into a fridge for a few hours until cream layer sets.
  8. Enjoy!

Approximate nutritional value

100 g

  • 179 kcal
  • Carbs: 24 g 
  • Fat: 9 g
  • Protein: 3 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 233 kcal
  • Carbs: 31 g 
  • Fat: 11 g
  • Protein: 3 g
  • Fibre: 1 g

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