Strawberry and Kiwi Cake

Name: Strawberry and Kiwi Cake - Vicentia N.
Ingredients: 1 package of ladyfingers; 500 g sweet cow cheese; 8 tablespoons powdered sugar; 50 g butter; 2 vials of vanilla essence; 500 g strawberries; 1 packet of vanilla cake cream; 400 ml sweet milk; 1 packet of gelatin for cake; decoration: strawberries and kiwi

Dessert - Strawberry and Kiwi Cake by Vicentia N. - Recipia

Whenever I need to quickly prepare a no-bake cake, I turn to the combination of sweet cheese, fresh fruits, and ladyfingers. You can use any fruits you have on hand, but strawberries and kiwi are among the most suitable for texture and taste. It's the kind of recipe you can make even if you don't have much time; the important thing is to have everything ready before you start. Quick Info Total Time: approximately 4-5 hours (includes chilling time) Preparation Time: 40 minutes Cooking/Baking Time: none required Servings: 10-12 slices Difficulty: medium Recipe Type: fruit cake, no-bake, suitable for summer days or birthdays Ingredients 1 pack of ladyfingers 500 g sweet cottage cheese 8 tablespoons powdered sugar 50 g butter (softened) 2 vials vanilla essence 500 g strawberries 1 packet vanilla pudding mix 400 ml sweet milk 1 packet gelatin for cake (colorless) For decoration: slices of strawberries and kiwi Preparation Method 1. Wash and clean the strawberries. Set aside a few for decoration, and put the rest in a blender or mash them with a fork, along with 3 tablespoons of powdered sugar. Blend until you achieve a smooth sauce without large chunks. 2. Take a springform pan. Arrange the ladyfingers on the bottom of the pan, side by side, breaking some as needed to fill all the space. 3. Over each ladyfinger, add a tablespoon of strawberry sauce. The sauce should slightly moisten the ladyfingers but not soak them completely to avoid them falling apart. 4. In a large bowl, mix the sweet cottage cheese with the softened butter and the remaining powdered sugar (5 tablespoons). Mix until you achieve a creamy and fluffy mixture. Add one vial of vanilla essence and the remaining strawberry sauce, mixing well to combine. 5. On the edge of the pan, arrange thin slices of strawberries, sticking them to the sides of the ring. These will remain visible when you remove the cake from the pan. 6. Pour the cheese and strawberry cream over the first layer of ladyfingers, leveling it gently with a spatula. 7. Place the second layer of ladyfingers over the cheese cream, just like the first. 8. Prepare the vanilla pudding according to the instructions on the packet, using 400 ml of sweet milk. Usually, the powder is mixed with cold milk and beaten with a mixer until it becomes a firm foam. 9. Spread the vanilla cream over the second layer of ladyfingers as evenly as possible. 10. Cut the remaining strawberries and kiwi into slices. Arrange them on top of the cake as you like. 11. Prepare the gelatin for the cake according to the instructions on the packet (generally, the powder is dissolved in water or juice, then brought close to a boil and allowed to cool slightly). Pour the gelatin over the arranged fruits, ensuring it covers everything. 12. Cover the pan with plastic wrap and refrigerate the cake for at least 3-4 hours, ideally overnight. The gelatin needs to set, and the layers should settle well. Why I Make This Recipe Often It’s one of those quick no-bake cakes that you can adapt based on what you have in the fridge. The creamy texture and fresh fruit taste remain even after a day or two in the fridge. It’s not overly sweet and is easy to digest. Tips and Variations Tips - Use a fine sweet cottage cheese without whey. If it’s too grainy, you can mash it beforehand. - For ladyfingers, it’s best not to soak them beforehand; the strawberry sauce is enough. - The strawberry slices placed on the edge of the pan should not be too thick, so they stick well. - If you don’t have a springform pan, you can also use a glass dish, but the cake won’t come out as nicely. Substitutions - Instead of vanilla pudding, you can use simple vanilla custard, but follow the package instructions for consistency. - Cottage cheese can be replaced with ricotta or, for a richer taste, with mascarpone, but the texture will be different. - If you don’t have gelatin for cake, you can omit the top layer, but the fruits will oxidize and won’t look as good. Variations - You can replace kiwi with other tart fruits: thin slices of orange, tangerine, or currants. - For a more intense flavor, you can add a few tablespoons of raspberry or currant syrup to the fruit sauce. Serving Ideas - Serve the cake chilled, cut into slices, directly from the pan. - It also goes well with a thin layer of whipped cream if you want it to be even more festive. - For an extra touch of freshness, add mint leaves for decoration. Frequently Asked Questions Can I make the cake a day in advance? Yes, it keeps very well in the fridge, even for two days. The gelatin and fruits hold up. What if the cottage cheese is too wet? Let it drain in a sieve for a few hours before use. If it’s still watery, don’t add all the strawberry sauce at once to avoid thinning the cream too much. Can I use other fruits? Yes, you can use raspberries, blueberries, or peaches, but keep in mind that very soft or juicy fruits can affect the cake's texture. How thick should the fruit slices for decoration be? The slices should be thin enough to stick easily to the edges and not be difficult to cut when serving. Can I use homemade ladyfingers? Yes, but make sure they are firm enough, not soft, so they don’t fall apart during assembly. Nutritional Values (estimates) One slice (out of 12) has approximately: Calories: 250-300 kcal Protein: 7-9 g Carbohydrates: 40-45 g Fats: 8-10 g These values are approximate and depend on the cheese used, the type of ladyfingers, and how much sugar you actually add. The cake is not very fatty but contains carbohydrates due to the ladyfingers and fruits. Storage and Reheating The cake is best stored in the fridge, covered, for 2-3 days. Freezing is not recommended, and reheating is not suitable for this recipe. It is served cold, directly from the fridge. If you have fruits on top that start to release juice, you can remove them when serving.

Strawberry and Kiwi Cake

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