Unbaked peach cake
Last Updated on
ingredients
1 packet round biscuits light 1 packet round biscuits dark 1 packet round biscuits dark 1 can of canned peaches 5 crucibles sour cream 2 packets whipping cream stiffener 3 tbsp powdered sugar 3 tbsp granco a little chocolate rice
progress
Delicious no-bake goodness…
1.
We need a packet of light and a packet of dark round biscuits, 5 cups of sour cream, a can of boiled peaches, whipped cream thickener, powdered sugar, granco and chocolate rice for decoration.
2.
Place the sour cream in a bowl.
3.
Add the whipping cream thickener and powdered sugar.
4.
Mix until thick and creamy.
5.
Place the dark sponge cakes in the bottom of the cake pan and lightly drizzle with the peach compote juice.
6.
Place a third of the cream on the biscuits.
7.
Spread the cream evenly.
8.
Place the dark and light biscuits on top of the first layer of cream.
9.
Place the thinly sliced cooked peaches on top of the second layer of biscuits.
10.
Place the second third of the cream on top of the peaches.
11.
Spread the cream evenly.
12.
Place the thinly sliced cooked peaches on top of the second layer of cream.
13.
Place the biscuits, flat side up, on top of the peaches.
14.
Add 3 tablespoons of granola to the remaining cream.
15.
And mix well.
16.
Place the dark cream on top of the last layer of biscuits.
17.
And spread evenly.
18.
Decorate the top of the cake with two-tone chocolate rice cake.
19.
Cover with foil and refrigerate for half a day.
20.
Good taste!
21.
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