No-bake apple cake with whipped cream is a simple biscuit cake that you can prepare without an oven. This apple cake is moist, the apples are soft and juicy and the whole thing tastes delicious. To prepare a no-bake apple cake, I start by peeling, grating and frying the apples. I add jelly powder to the fried apples, cool them down and then pour them onto the sponge biscuits soaked in milk. I put the cake in the fridge to let the apples harden, then decorate it with whipped cream and sprinkle with finely grated chocolate. This apple cake is perfect served as a dessert, prepared for any special occasion or without any occasion. I encourage you to try the recipe for no-bake apple cake below and I hope you enjoy it.
Ingredients for no-bake apple cake.
- 14 ladyfinger biscuits
- 1,2 kg apples
- 2 lemon jellies in powder (77 g each)
- 150 ml water
- 100 ml milk
- 300 ml cold whipping cream (36%)
- 30 g powdered sugar
- 40 ml boiling water
- 10 g powdered gelatine
- milk chocolate for decoration
How to make no-bake apple cake.
Grate the peeled apples on a large-hole grater, put them in a pot, pour in water and from the moment they start boiling, simmer them for 15 minutes over a low heat, stirring from time to time. Next, add the lemon jelly power to the soft apples, stir for a while so that it dissolves well, then set the apples aside to cool them down.
Line a baking tray with cling film, which will make it easier to remove the cake from the tray at a later stage. Soak each sponge biscuit in milk, place them next to one another in a baking tray. After that, spread the cold, slightly thickening apples with jelly on the biscuits, level them and leave in the fridge for an hour.
Pour boiling water into a bowl, add gelatine and stir for a while until the gelatine dissolves. Pour the cold whipping cream into a bowl and whisk until almost stiff. In the last seconds of whisking, add powdered sugar and finally pour in the cool but liquid gelatine and whisk for a few more seconds. Remove the cake from the fridge, cover it with whipped cream and sprinkle it with grated chocolate. Place the finished cake in the refrigerator for at least 2 hours before serving.
Good to know when making no-bake apple cake.
I used a metal cake tray measuring 24 by 24 centimetres.
Apple cake can be prepared from one specific variety of apples or from a selection of several varieties.
The weight of apples given in the list of ingredients is after peeling and grating.
The amount of water in which the gelatine is dissolved is quite small, so the gelatine begins to thicken quickly. It is best to prepare it a moment before whipping the cream.
If the sponge biscuits do not fit in the cake tray side by side, gently rub their shorter ends on a grater.
Do you like apple cakes? If so, try our recipe for Apple pie on shortcrust-yeast pastry.