Three easy cakes without an oven to save electricity


Cold cooking is little practiced, but in the case of confectionery it is experiencing a huge boom thanks to the explosion of cheesecake recipes in its two versions, the oven and the fridge. Also, in these times when the usage given to each kilowatt is monitored, the refrigerator is a fixed cost, so it may become a more acceptable alternative.

With these three desserts, it’s shown that there are possibilities beyond cheesecake. In addition, the little ones in the house can start making their own cakes to surprise grandparents and friends.

The lemon pie is one of the freshest. And instead of this citrus fruit, you can use any other fruit. DTM


Biscuit and lemon pie

This is another of the classics, like cheese. It is fresh and tasty, indicated to end a meal. And the ingredients, easy to find in the pantry or in the store under the house.

Ingredients

  • 200g Maria biscuits

  • 100 grams of butter

  • 400ml condensed milk

  • 4 sheets of gelatin

  • 4 lemons

  • Mint leaves

Elaboration

The first step is to crush the cookies until they are as small as possible. Meanwhile, the butter melts. In a bowl, mix the crushed biscuits and the butter until you obtain a homogeneous paste. Cover the bottom of a mold with this paste and, after having pressed it well, leave to rest in the refrigerator for half an hour.

Put the four sheets of gelatin in a container with cold water to hydrate them. With well-washed and dried lemons, grate one of them very finely (only the yolk, the white below is bitter) and the other two are squeezed. Part of this juice is slightly heated and the well-drained gelatin sheets are immersed in it. Stir until well dissolved. In a bowl, pour the condensed milk, the rest of the lemon juice, the zest and the diluted gelatin. Mix well.

Take the mold out of the fridge if half an hour has passed and pour the lemon cream inside. Put the mold back in the fridge and wait at least 4 hours for everything to stabilize.

To decorate, cut the fourth lemon into half slices and cover the surface of the cake with it, which you can alternate with the mint leaves. Where it says lemon, you can use orange, pineapple, pear, grape, apple…

Chocolate is an ingredient that no dessert lacks. DTM


Three Chocolates Cake

For chocolate makers who can’t decide on just one type of chocolate.

Ingredients

  • 150 grams of dark chocolate

  • 150 g of milk chocolate

  • 150 grams of white chocolate

  • 150 grams of sugar

  • 750ml whipped cream

  • 750ml milk

  • 3 envelopes of curd

  • 1 packet of Maria cookies

  • 100g butter or margarine

Elaboration

Crush the biscuits and mix the result with the butter which must be at least at room temperature or slightly melted. The resulting mass, very homogeneous, is placed in the well-pressed mold. Let rest and cool in the refrigerator.

In a saucepan, boil 250 ml of cream, with 250 ml of milk and 50 g of sugar. Add dark chocolate, better if chopped, and stir until well melted and combined. Add one of the curd casings and stir again until it begins to boil. The mixture is poured into the mold over the cookie dough.

The process is repeated with the milk chocolate. When placing the new mixture on the dark chocolate, make a few lines with a fork on it so that it settles better. Back to the fridge. The same steps are followed with white chocolate. In the end, the cake is left in the refrigerator for a whole day, 24 hours.

It can be decorated with dark chocolate shavings or chopped and toasted almonds.

A nougat cake is a good solution to get rid of Christmas leftovers. DTM


Nougat cake

It is an option for

Ingredients for 4 persons

  • 20 Maria cookies

  • 40 grams of butter

  • Half a glass of milk

  • 300 g soft nougat

  • 300ml milk

  • 200ml whipped cream

  • 60 grams of sugar

  • 4 sheets of gelatin

Elaboration

For the base of the cake, crush the biscuits, and mix them with the melted butter and with the half glass of milk so that it is firm but juicy. Cover the bottom of the mold with parchment paper and pour the batter, hiding it well, hard. Leave to rest in the refrigerator.

Put the gelatin sheets in a container with cold water to hydrate them. Chop the nougat and put it in a saucepan with the milk over medium heat. Stir with a silicone tongue until the nougat dissolves. Add the cream and sugar, and continue to stir until a homogeneous mixture is obtained. Remove from the heat, add the well-drained gelatine leaves and stir until well combined.

Pour the mixture into the mold, cover it with transparent film and leave it for at least 6 hours in the refrigerator.

After unmolding it, it can be decorated with slivered or chopped almonds.

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