REFRIGERATOR PIES AND NO-BAKE CAKES ARE GROWING IN POPULARITY
Cakes and tarts without baking are very popular. Not just on hot summer days when you don't feel like turning on the oven, but also when you need something quick and easy.
The preparation is usually simple and uncomplicated. The base is often made of a biscuit and butter mixture. It doesn't matter at all what kind of cookies are used. Most recipes are with ladyfingers. If you don't have this to hand, you can also use the butter biscuit, also in the whole grain version. After all, it's a matter of taste.
The exact mixing ratio of biscuit and butter is then found in the recipe, sometimes with the addition of sugar. The biscuits are crumbled by putting them in a freezer bag and hitting them with a rolling pin or something similar.
Another way to make a base is, for example, from cornflakes and liquid chocolate. And here, too, you don't necessarily have to take the chocolate out of the recipe, you can use the leftovers from Christmas, Easter or various birthdays.
Both the butter and the chocolate serve to bind the crumbly biscuits or cornflakes, so both must be liquid.
Either a quark mixture or whipped cream is then placed on the cake or cake base. The ingredients also vary. The quark mixture can consist of quark, cream cheese, whipped cream, or if you prefer something richer, mascarpone and ricotta.
Lemon is often added to the whole thing, which gives everything a fresh and light touch. If the quark mixture usually gets firmness from gelatine, you can do without it completely with whipped cream. You can add sugar, vanilla sugar or syrup to both.
The combination of whipped cream and elderflower syrup is interesting, for example. The quark mixture would also be exciting food coloring to colorize Whether for Halloween in an orange-green-purple scary version or for a child's birthday party in soft pink or light blue.
Seasonal fruits can then serve as a topic. It doesn't matter whether it's strawberries, blackberries, raspberries or gooseberries if you like it a little tart. Apples, kiwi, bananas and oranges seem less suitable. With nectarines and peaches, it would be a case of trying.
It could be particularly exotic with mango and passion fruit. In winter, when fresh fruit can only be bought from overseas, you can also fall back on frozen products. These are top quality and cheap.
You either mix them directly into the quark mixture or bind them with cornstarch, puree them with a hand blender and add them to the hardened quark mixture as a fruit layer. In the variant quark with fruit, the lemon is of course omitted in the quark.
Off to the fridge
The most important thing, however, is that care is taken to let the cake cool in the refrigerator between each new layer. So first prepare the base, then chill while preparing the quark mixture or whipping the cream. Then take out the bottom and spread the often white mass on it and put it back in the fridge.
If the fruit is not yet in the quark or in the cream, then place it on top at the end and put it back in the fridge until ready to eat. The cakes are rounded off with biscuit crumbs, chocolate flakes or mint leaves. If you like it more colourful, you can do as you like food coloring add.
Springform pans lined with baking paper with a diameter of 24cm or 26cm are ideal for fridge cakes.
If you want to get ideas and suggestions, you only have to search for recipes on various websites and you will find them there with over hundreds of offers.
Sometimes recipe suggestions can also be found in relevant magazines, often in the spring and summer months.
So grab the bowl and the blender and just do it. There are no limits to your own creativity. Try and do! And if it doesn't work out, for example because the gelatine isn't thickened - no problem - it's all about the taste and it will definitely work next time.