RECIPES
Basia
no-bake name day cake
Although I don't celebrate my name day, because nobody celebrates them in Germany (which doesn't bother me one bit), I still decided to make something sweet for the occasion.
I got this recipe from a family we know. Apparently Mrs. Ewa Wachowiak served it at some point.
I didn't have any fudge cream, so I melted krówki (Polish milk fudge candies) with 4 tbsp of cream. The mixture set so firmly, though, that it was hard to cut the cake nicely afterward, as you can see in the photo. I also don't know how much this changed the flavor of the whole cake, because I've never tried the real fudge cream. Something else to try.
Overall, it's a mega calorie bomb, but the tasty kind, and with a crunchy base, too. The sweetness of the fudge is "toned down" here by the salty crackers and the tart currant preserves. It tastes even better the next day.
no-bake name day cake
Ingredients:
- About 4 packages of tea cookies (depending on the size of your pan)
- 1 vanilla pudding mix
- 1 block of butter (250 g)
- 1 jar of currant preserves
- fudge cream (I used 400 g of melted krówki with 4 tbsp of cream). You can also use a chocolate spread
- 1 large package of crackers (half the amount of the tea cookies)
- 0.5 l heavy cream, 30%
- vanilla sugar
- 100 g coconut flakes or sliced almonds
These amounts are for a 20×40 cm pan. I also lined mine with parchment paper so the cake would be easier to lift out.
Cook the pudding according to the package directions and let it cool. Toast the almonds.
Cover the bottom of the pan with tea cookies. Beat the cooled pudding with the butter into a cream, then spread it all over the cookies. Spread the preserves over the pudding layer and top with another layer of cookies. Next, spread the fudge cream over the cookies and cover that layer with crackers. Whip the cream with the vanilla sugar and spread it over the crackers. Finally, sprinkle everything with the toasted almonds. Chill for about an hour and serve.
