Non-baked fruit cake
Ingredience:
400g (2 cups) white yogurt
200g (1 cup) creme fraiche (can be replaced by classic sour cream)
200g (1 cup) sour cream
icing sugar (to taste)
strawberries (or your favorite fruit)
spring mold with a diameter of 20cm
package of round sponge biscuits
Method:
Mix yogurt, cream and sugar in a bowl, cut strawberries as needed. Wipe the mold with butter, place a layer of sponge biscuits on the bottom so that the bottom does not shine through.
Pour a part of the cream on the sponge biscuits so that all are covered, load the strawberries and again a little cream, then a layer of sponge biscuits and strawberries and cover with the cream. The last layer should be sponge biscuits and at least a little cream so as not to stay hard.
Let it cool in the fridge, best overnight, but if you in hurry you could cut it after 2 hours.
It is good to use a folding baking tin for this cake, the cake is better removed and the sides of the tin can be lined with confectionery foil, which will guarantee you the perfect look of the cake.
ENJOY!!!
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