No-Bake Sour Cherry Cream Cake
(A refreshing, creamy dessert layered with ladyfingers and a tangy cherry topping — no oven needed!)
Ingredients
- 300 grams sour cherries (fresh or frozen)
- 100 grams sugar
- Juice of half a lemon
- 1 heaping tablespoon cornstarch
- 60 milliliters (¼ cup) cold water
- 250 grams cream cheese
- 1 tablespoon vanilla extract
- 300 milliliters whipping cream
- 3 tablespoons sugar (adjust to taste)
- 1 pack of ladyfingers (or substitute with plain biscuits)
- Milk or orange juice (for soaking)
For the cherry topping:
For the cream filling:
For the base:
Instructions
- Prepare the sour cherry topping:
- In a saucepan, add the sour cherries, sugar, and lemon juice.
- Heat over medium until the sugar has dissolved.
- In a small bowl, mix cornstarch with cold water until smooth.
- Pour the cornstarch mixture into the hot cherries, stirring constantly.
- Simmer for ~2 minutes until thickened, then remove from heat.
- Transfer the cherry mixture to a bowl, cover with plastic wrap, and let cool completely.
- Make the cream filling:
- In a large bowl, combine the cream cheese and vanilla extract. Mix until smooth.
- In a separate bowl, whip the cream with sugar just until the sugar dissolves and the cream thickens slightly (don’t overwhip).
- Fold the whipped cream into the cream cheese mixture gently, starting with a spatula, then mix briefly with a mixer until smooth and creamy.
- Transfer the cream to a piping bag or leave it in the bowl for easy spreading.
- Assemble the cake:
- Use a 20 cm (8-inch) round pan.
- Layer the bottom with ladyfingers. Soak them lightly in milk (or orange juice).
- Spread all of the cream mixture evenly on top.
- Refrigerate for about 30 minutes to set.
- Top and serve:
- After chilling, pour the cooled sour cherry topping over the cream layer.
- Spread evenly.
- Optionally refrigerate another 30 minutes for best slicing.
- Serve cold and enjoy!