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Fish cake with condensed milk

No-Bake Fish-Cracker Cake with Condensed Milk

A wonderful, delicious, delicate little cake you can make in mere minutes. A cake like this is a real lifesaver for any occasion! What's great is that it's made from simple ingredients, with fruit, nuts, and chocolate added as you like. It tastes a lot like a sponge cake. Your kids will be thrilled!

nasstin

Recipe author

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Composition / ingredients

Servings:

Cookies (unsalted fish-shaped crackers)

400

Sour cream

500

Dulce de leche (1 can, or 100 g powdered sugar)

370

Kiwi

200

Bananas

200

Walnuts

100

Shredded coconut (optional)

Chocolate (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 30 % 16 g

Carbohydrates 60 % 32 g

301 kcal

GI: 3 / 59 / 38

Cooking method

Step 1:

You'll need: unsalted crackers, one banana, two kiwis, nuts, chocolate, and shredded coconut if you like. You can buy dulce de leche ready-made or make it yourself. To make it, submerge a can of sweetened condensed milk (remove the paper label first) in a pot of boiling water. It's important that the water fully covers the can, or the can may burst. Simmer for about 3 hours over low heat. Carefully remove the can and let it cool to room temperature.
Step 2:

In a bowl, mix the sour cream (20–30% fat) with the dulce de leche. You can swap the dulce de leche for 100 grams of powdered sugar, and the sour cream for heavy cream or mascarpone. If you like, add vanilla sugar (about 1 tbsp) or vanillin (a knife's tip). Be sure to read the package directions — if you add more vanillin than needed, the cake will taste bitter.
Step 3:

Beat with a mixer until smooth and fluffy. The cream is ready.
Step 4:

Wash the banana and kiwi and pat them dry with paper towels. Set one kiwi aside for decoration and cut the rest of the fruit into small pieces.
Step 5:

Put the crackers in a bowl. Add the cream.
Step 6:

Add the chopped fruit.
Step 7:

Microwave the shelled walnuts for 3–4 minutes, or toast them in a dry skillet, then chop them with a knife or in a blender and add them to the rest of the ingredients.
Step 8:

Mix the whole mixture together well.
Step 9:

Line a springform pan (7–8 inches across) with plastic wrap so the mixture doesn't leak out. You can also use an enameled bowl or a silicone or plastic mold.
Step 10:

Put the mixture into the pan, level the surface, and pack it down well. Cover the top with plastic wrap and refrigerate for at least 2 hours, or longer (4–8 hours). The longer the cake soaks, the tastier it will be.
Step 11:

After the time is up, carefully turn the cake out onto a flat plate and remove the wrap.
Step 12:

Decorate however you like. For example, grate dark chocolate over the top and arrange a flower of walnuts in the center.
Step 13:

Thinly slice the kiwi you set aside and arrange the slices around the edge of the cake. You can also decorate with shredded coconut (mine is colored — it looks really pretty).
Step 14:

Serve with tea or coffee. Enjoy!

Along with the crackers, you can add dried berries (cherries, raspberries) or chocolate pieces to the cake.
You can swap the crackers for any shortbread cookies. Oatmeal cookies, plain square cookies with a baked-milk flavor, or sugar cookies all work. You'll need to break such cookies into small pieces first.