Cake Mania – No-Bake Bonanza I

Here is a couple of easy recipes' for delicious desserts that require no baking. You can easily make variations of these recipes to use other fruits.

Mousse

1 cup lemon juice

1 cup water

10 gelatins leafs

3 table spoons white wine

1 cup whipping cream

7/8 cup sugar

Soak the gelatin in the wine. In a separate bowl, mix the sugar and lemon juice. Melt the gelatin on the low heat and add to the lemon juice - sugar mixture. When everything melts add whipped cream and stir gently.

grated zest of one lemon (organic is the best, if you use regular lemon wash it well)

3 table spoons lemon juice

5 table spoons sugar

1 cup whipping cream

Grate the lemon coarsely and mix with sugar and lemon juice in the small pot. Stir on a low heat until the sugar melts and let it cool. Whip the cream and combine with the lemon-sugar syrup, mixing it gently.

Use the mold in any shape, here I used a bunt cake mold, oil it slightly and pour in the lemon mousse. Leave it in fridge over night (minimum for 6 hours). Before serving, turn the mold over and pour the glaze over the mouse. To decorate you can fill the middle part of the mouse with some wiped cream and lemon curls, which you get by cutting the lemon with vegetable peeler.

Base

2 cups milk

1/8 cup confectioners' sugar

1 packet of instant milk-rice with vanilla

1 cup butter

5/8 cup ground almonds

1 teaspoon vanilla

2 egg yolks

grated zest of one lemon (organic if possible)

cherry sherry

2 egg withes

3.5 oz chocolate

Place the milk in the sauce pan; add the sugar and lemon zest and place on the medium heat until the milk boils. In the boiling milk add the rice and cook until the rice softens. Check the packet for instructions. When the rice cools down add vanilla, one egg yolk, cherry sherry, butter and almonds; and mix well. Split the mixture and in one half add the melted chocolate. In a separate bowl whip the egg whites with a small pinch of salt until you get the hard show. Divide the egg whites and stir them in the both rice batters. When stirring in the egg withes, fold the cream over them so you wouldn't destroy their consistency.

Raspberry sauce

7 oz raspberries

1 cup sugar

1 cup red wine

1 cup water

juice from one lemon

Blend the raspberries in the food processor, until all the lumps disappeared. Sugar, water, red wine and lemon juice mix together in the sauce pan and cook until they boil. When they start to boil add the raspberries and cook all for about 5 minutes until you get the nice syrup.

You can make this cake in any mold; just cover any surface of the mold with plastic wrap. First pour in the white rice cram and than the chocolate batter; and leave them to set in the fridge for 3 hours. When set, turn the cake over and par over it raspberry sauce. You can decorate the cake with some sliced almonds.