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Desserts, Recipes: No-Bake Fruit Cake – Fresh and Easy
· 8 servings
Whip the cream with sugar
Whip the cream until stiff. Sweeten it with a little sugar, but go easy on it so the dessert doesn't end up too sweet.
Line the tin with sponge fingers
Prepare a springform tin and line it with plastic wrap. Arrange the sponge fingers side by side to cover the base.
Fold in the sour cream and mascarpone
Add the sour cream and mascarpone to the whipped cream, then mix on low speed just until combined. Don't overmix or work it too long, or the cream may turn lumpy.
Layer it up
Spread about half the cream mixture over the sponge fingers in the tin, covering them evenly. Add another layer of sponge fingers, top with fruit, then spread over the remaining cream. You can also divide it into three layers if you like.
First decoration
Top the cake with fruit or crushed biscuits. I'd recommend the biscuits – they're irresistible!
Chill the cake
Chill the finished dessert in the fridge, ideally for a full 24 hours, so it sets beautifully and slices cleanly.
Second decoration
Put some of the fruit you used in the cake into a pot with a little sugar and cook until softened, then pass it through a fine sieve. Warm a few more pieces of fruit through in this juice, then pour it over the cake.