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A cold fruit cake sounds absolutely delightful for a summer dessert! It’s a fantastic way to utilize fresh, seasonal fruits and create a refreshing treat without turning on the oven. Here’s how you can create a vibrant and delicious cold fruit cake:
No-Bake Base:
This is usually a crumb base, similar to a cheesecake, made with crushed biscuits or graham crackers and melted butter.
You can also use a sponge cake base, if you have one pre-made.
Creamy Filling:
A light and airy filling is essential. Options include:
Whipped cream mixed with cream cheese or mascarpone.
Yogurt or Greek yogurt for a lighter option.
A light custard or pudding.
Gelatin or agar-agar is often used to help the filling set.
Fresh Fruit:
Use a variety of colorful and seasonal fruits. Berries, peaches, mangoes, kiwis, and citrus fruits are excellent choices.
Arrange the fruit in layers or patterns for visual appeal.
Glaze (Optional):
A clear glaze, like a fruit jelly or a simple syrup with gelatin, can add shine and prevent the fruit from drying out.
General Recipe Outline:
Prepare the Base:
Crush biscuits or graham crackers into fine crumbs.
Mix with melted butter and press into the bottom of a springform pan.
Chill in the refrigerator.
Make the Filling:
Whip cream until soft peaks form.
In a separate bowl, combine cream cheese, mascarpone, yogurt, or custard with sugar and any flavorings (like vanilla or citrus zest).
Gently fold the whipped cream into the cream cheese mixture.
If using gelatin, bloom the gelatin in cold water, melt it, and then add it to the cream mixture.
Assemble the Cake:
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