No-Bake Fruit Cake

Alejandra Cota
If your favorite cakes are the traditional ones with a variety of fruits, we leave you this delicious No-Bake Fruit Cake recipe, made with crepes and cream cheese and lemon filling. Since this cake is a no-bake dessert recipe, you should refrigerate the frosting very well before smoothing it, so that when you use it, it will be easy to achieve a perfect finish. You can decorate this cake with seasonal fruits.
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Ingredients
10
Servings
  • 2 cups cow's milk, for the crepes
  • 1 1/2 cups flour, for the crepes
  • 2 eggs, for the crepes
  • 1/8 cups sugar, for the crepes
  • 1 teaspoon vanilla essence, for the crepes
  • cooking spray, for the crepes
  • 4 cups cream cheese, for the filling
  • 1 cup condensed milk, for the filling
  • 1/2 cups lime juice, for the filling
  • 1/4 cups evaporated milk, for the filling
  • 1 1/2 cups mandarin orange, in syrup, cut into supremes
  • 1 1/2 cups raspberries
  • 1 1/2 cups grapefruit, cut into supremes
  • 1 1/2 cups mango, sliced
  • 1 1/2 cups banana, sliced
  • 1 1/2 cups blueberries
  • 1 1/2 cups canned peaches, sliced
  • 1 1/2 cups strawberries, sliced
  • 1 1/2 cups kiwi, sliced
  • 3 cups cream cheese, for the topping
  • 1 cup icing sugar, for the topping
  • 1/2 cups whipping cream, for the topping
  • 5 tablespoons lemon zest, for the topping
  • fruit, mixed, cut for decoration
  • apricot jam, or apricot shine
Preparation
55 mins
15 mins
Low
  • For the crepes, in a bowl using a whisk, mix the milk with the flour, egg, sugar, and vanilla essence until combined.
  • Heat a skillet over medium heat, spray with cooking oil, and pour a little of the previous mixture, spreading it to form a crepe and cook on both sides until done. Repeat until you have several crepes.
  • For the filling, beat the cream cheese with both milks and the lemon juice until you achieve a smooth mixture.
  • On a plate or board, place a crepe as the base, cover with a bit of the filling, and arrange the fruit to your liking, either interspersed or one type of fruit per layer. Repeat until you have several layers. Refrigerate.
  • For the topping, beat the cream cheese with the whipping cream until it doubles in volume, add the powdered sugar and lemon zest.
  • Cover the cake with the previous mixture. Using a piping bag, decorate the edge of the cake with the remaining topping and garnish with the rest of the fruit, a peach rose in the center and glaze with apricot jam or shine. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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