No-Bake Fruit Cake

Name: No-Bake Fruit Cake
Prep time: 70 min
Cook time: 15 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 27-10-2021

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.