Delicious No-Bake Layered Cake with Condensed Milk Cream
Discover an effortless and delightful cake recipe perfect for all skill levels. This no-bake layered cake combines ready-made sponge layers with a luscious condensed milk and cottage cheese cream, accented by fresh fruits and nuts. Ideal for busy bakers craving a sweet treat without the fuss.
Quick, tasty, and simple enough for even children to make! This layered cake made from ready-to-use sponge bases with a creamy condensed milk filling is perfect for anyone who loves sweets but has limited time. It’s also a great choice for beginner bakers who want to avoid complicated baking.
Step-by-Step Preparation
Total preparation time: 2 hours 30 minutes
Step 1:
Gather your ingredients. Remove the butter from the fridge ahead of time to soften. Use high-quality, natural butter free from vegetable fats. Wash fruits thoroughly; pit cherries if needed. Let frozen berries thaw, then drain the juice by placing them in a colander over a bowl for easy draining.
Step 2:
If your nuts are pre-shelled, rinse and pat them dry with a towel. Lightly toast them in a dry skillet to enhance flavor. Chop the nuts into medium-sized pieces—using a knife is quick and effective. If children are helping, they can break the nuts by hand.
Step 3:
Prepare the cream. In a deep bowl, blend cottage cheese with a pinch of vanilla extract until smooth using a hand blender. If the cottage cheese is dry, add a bit of condensed milk. Aim for a soft, creamy, lump-free texture. Opt for 5% or 9% fat cottage cheese, or try fresh farm-style or creamy cottage cheese for best results.
Step 4:
In a separate bowl, beat softened butter on low speed until light and fluffy, about one minute. Gradually add condensed milk while continuing to beat until the mixture is smooth, which takes a couple of minutes.
Step 5:
Combine the cottage cheese mixture with the condensed milk and butter blend. Mix thoroughly using either a mixer on low speed or a spatula until fully incorporated.
Step 6:
Taste the cream. If it feels too sweet, add thick sour cream with at least 20% fat content and blend again until smooth.
Step 7:
The finished cream should resemble thick sour cream, with a smooth and pliable consistency. Its sweetness balances perfectly with the tartness of the fruit filling. This cream soaks well into the sponge layers, eliminating the need for additional soaking. Use it to coat the cake’s top and sides if you plan to decorate with crumbs, nuts, chocolate, or coconut flakes. Avoid using it for detailed decoration as it’s a bit too soft.
Step 8:
Assemble the cake by placing a small dollop of cream on a large serving plate to anchor the first sponge layer, preventing it from sliding. Spread an even layer of cream over the sponge.
Step 9:
Slice nectarines into 0.4–0.5 cm thick wedges and arrange evenly over the cream layer. Fill in empty spaces with cherries. Spread a thin layer of cream over the fruit and smooth it out gently.
Step 10:
Cover with the second sponge layer, spread cream on top, and repeat the fruit layer. Place the third sponge layer as the top. Coat the entire cake, including sides, with the remaining cream. This quantity is ideal for a 22 cm diameter cake.
Step 11:
Sprinkle chopped nuts over the cake’s top and sides. Let the cake sit at room temperature for 30 minutes to absorb flavors, then refrigerate for at least two hours or overnight for enhanced texture and cooling.
Step 12:
Decorate the cake as you wish or to match the occasion’s theme before serving. The result is a tender, flavorful cake where the sponge layers perfectly complement the fruity filling and creamy sweetness. The buttery aftertaste blends harmoniously with the fruit’s bright tang. Enjoy your delicious homemade treat!
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