Fruit Cake (No Bake)

To prepare this delicious fruit cake recipe, we start by focusing on the essential ingredients. The raisins, which will add a natural sweetness, are carefully selected, with quality and freshness being important. After choosing them, we wash them thoroughly in several waters, ensuring they are clean and free of impurities. Then, we dry them with a clean towel and place them in a jar where we add rum essence, giving them a subtle and rich aroma.

The walnut kernel is next on our list. We carefully select it, removing any impurities or unsuitable pieces. We wash it in warm water, then let it drain well and dry on a wooden board to preserve its aroma. Once dried, we grind it to obtain a fine mix that will add a crunchy texture to our cake.

Now we turn our attention to the fruits that will enrich the dish. The strawberries are washed under cold running water, then cleaned of their stems and cut into cubes of about 0.5 cm. The cherries, in turn, are washed, stemmed, and pitted, then cut into quarters. The peaches, with their sweet and juicy flavor, are also cut into cubes of 0.5 cm.

In a large bowl, we mix the wheat flakes with the corn flakes, then add the raisins and the chopped fruits. The ground walnut integrates perfectly into this colorful and tasty mix. Over this mixture, we pour the syrup from the compote, mixing carefully not to crush the fruits. We cover the bowl with plastic wrap and let the composition chill in the refrigerator for a few hours, so the flavors blend harmoniously.

While the composition cools, we take care of the buttercream. The cold butter is pressed against the wall of a bowl with a wooden spoon to remove excess water. Then, it is creamed together with sugar until it becomes a fine and fluffy cream that will double in volume. The lemon, washed and cut, is blended with its peel to bring an extra flavor and freshness. This paste is incorporated into the buttercream, and the ground walnut completes the texture and taste.

For assembling the cake, we sprinkle ground walnut on the platter, creating a base that will facilitate the removal of slices. The composition for the layers is divided into two. From the first half, we form an even layer on the platter, which we gently press. On top, we spread half of the buttercream, and then add the second half of the composition for the layers. The cake is covered with the remaining cream, and the final decoration can be made with fresh fruits arranged carefully to bring a pleasing aesthetic. The cake is ready to be enjoyed, with each slice promising an explosion of flavors and aromas!

 Ingredients: For the layers: 100 g wheat flakes, 100 g cornflakes, 150 g raisins, 200 g ground walnuts, 100 g strawberries, 100 g cherries, 2 peaches (from compote), 300 ml compote syrup, 1 vial of rum essence. For the cream: 1 pack of butter (80% fat), 1 packet of powdered sugar with vanilla flavor (sugar can be replaced with honey, but it must be pure so it doesn't curdle when mixed with butter), 150 g ground walnuts, 1/4 lemon. For decoration: fresh fruits.

 Tags:  unt sugar fruits lemon honey cherries nut strawberries vegetarian recipes cake recipes for children