From my own experience, I can say for sure that homemade cakes are much more expensive than store-bought ones, because we take the best products, and we do not spare money for the implementation of creative ideas. But the end result usually justifies the cost. I have been baking cakes myself for a long time, but there was a time when there was neither time, nor strength, nor skills for this, but I wanted to please the child on his birthday with something unusual and “not like everyone else”. Here are some ideas for quick cakes that are made with imagination and love and look just as good as store-bought ones.

Idea 1: cake from ready-made cakes

A few ready-made biscuit cakes can be a wonderful basis for a beautiful and tasty cake. If there is no trust in store-bought cakes, ask someone you know to bake them - for the pros it will not be difficult. During the period of “inability to bake”, I asked my grandmother, and I created it myself from the cakes made by her. The highlight of the cake can be its shape, for example, a dinosaur, a fish, a butterfly, etc. To do this, you just need to properly cut and compose the cakes, and then cover them with cream or icing. Making the cream is simple: whisk 1-2 packets of heavy cream (fat content of at least 20%, otherwise they won’t whip), a little sugar or fructose and, if necessary, a dye (beetroot, carrot, spinach juice).

Another option is to leave the cakes in their round shape, but make an unusual “decor” from small sweets, chocolate and marmalade figurines, marshmallows and other similar products. You can even upload pictures, names and numbers from them.

If the option with store-bought sweets is undesirable, then they can be replaced with healthy fruits and berries, for example, halves of black and white grapes, strawberries, etc.

Idea 2: cookie cake

This cake will have to be completely made by hand, but nothing needs to be baked again. Take 2-3 packs of biscuits (can be baby or crackers). The first way is to crush the biscuits with butter and put layers of biscuits and layers of sour cream / cream mixed with a bag of dissolved gelatin in a mold alternately. Sour cream can be tinted with natural dyes. Put the form in the refrigerator, and when it hardens, decorate with fruit. The second recipe is to build a “gingerbread house” from cookies, for example, this one:

The walls of the house are fastened with melted chocolate, windows and decorations are drawn with it, and the towers of the castle are two inverted wafer cups. Inside you can put sweets or other surprise. There is practically nothing in such a cake, but it causes great delight in kids.

Idea 3: cupcake cake

A great idea, besides, it is very inexpensive, fast and convenient for guests and the hostess, because you don’t even have to cut this cake. Buy the required number of ready-made cupcakes in paper molds, lay out the planned figure on a tray, decorate with a pastry syringe with cream whipped with sugar and natural dye, and an unusual cake is ready!

Idea 4: figure cake

Again, we take ready-made cakes and sculpt numbers from them (the age of the child), decorate with cream or mastic, colored sprinkles, etc. Tip for making numbers:

Idea 5: surprise cake

You will need 4 cakes of the same shape (or more if the cakes are thin). In two cakes, make a hole in the center and lay them, spreading with cream, as follows: a whole cake, then two cakes with a hole, then a whole cake again. Before laying the top cake, pour colored sweets or marmalade into the resulting “well”. After you decorate the cake with cream, it will turn into a regular cake, but when you start cutting it, little guests will be in for a surprise!

Idea 6: for the laziest but creative mothers

I didn’t try it myself, but my mothers I knew did this: they bought a good store cake without unnecessary frills (for example, sour cream or honey cake, in our city a local bakery makes such cakes - outwardly plain, but natural and very tasty), carefully removed from the top and sides sprinkled and decorated as they like! You can do the same with the “bird's milk” cake, only you don’t need to remove anything from it at all - you can decorate right away!

I hope my tips will inspire you to experiment creatively and create unique cakes for little birthdays. And finally, a few more cute ideas:

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Delicate curd soufflé, very similar to ice cream, with a layer of berries combined with a crispy base.

Ingredients:

• 10 g of gelatin;
• 50 ml of water;
• 100 g dark chocolate;
• 70 g butter;
• 100 g corn flakes;
• 200 g of cottage cheese;
• 1 tablespoon of sugar;
• ½ teaspoon vanilla sugar;
• 100 ml of milk;
• 100 g of white chocolate;
• 200 ml of heavy cream;
• 200 g strawberries.

Cooking

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt dark chocolate with butter in a water bath or microwave. Pour over the flakes with liquid chocolate and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform pan on it. Line the inside of the sides with parchment paper as well. To make it stick better, grease the sides with vegetable oil.

Put the flakes in the form, level and lightly tamp. It is convenient to do this with a potato masher. Remove for half an hour in the refrigerator.

Beat the cottage cheese with regular and vanilla sugar with a blender. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, mix. Then add melted white chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into the mold on the base, put in the freezer for 10 minutes. Put a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a confectionery ring, rub it a little. It will heat up and “release” the cake easily.

2. Napoleon

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Households will guess for a long time what such thin tasty cakes are made of.

Ingredients:

• 1 egg;
• 100 g of sugar;
• 1 tablespoon cornstarch;
• 5 g vanilla sugar;
• ½ lemon;
• 250 ml of milk;
• 70 g butter;
• 2 thin pita bread;
• 100 g walnuts.

Cooking

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on a slow fire until thickened. Add butter to hot cream.

Cut the pita bread into layers about 15 × 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last cream layer, generously sprinkle the cake with nuts, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

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Incredibly crunchy and super easy to make. Instead of cookies - dry balls for breakfast.

Ingredients:

• 250 g of condensed milk;
• 180 g butter (80-85% fat);
• 250 g of chocolate balls;
• 100 g roasted peanuts.

Cooking

Beat the softened butter with a mixer. Continuing to beat, pour into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.

Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely set. Remove the cake from the ring and decorate as you wish.

4. No Bake Chocolate Banana Cake

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Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.

Ingredients:

• 200 g of sugar;
• 10 g vanilla sugar;
• 4 eggs;
• 50 g flour;
• 600 ml of milk;
• 50 g butter;
• 500 g of chocolate cookies;
• 3-4 large bananas;
• ½ bar of dark chocolate;
• 1 tablespoon of sunflower oil.

Cooking

Separate the yolks from the proteins and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.

Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.

Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.

Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.

Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.

5. Smetannik

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7. Nut Cake No Bake

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Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

• 2 eggs;
• 150 g of sugar;
• 10 g vanilla sugar;
• 2 tablespoons of corn starch;
• 500 ml of milk;
• 90 g butter;
• 160 g breadcrumbs;
• 160 g walnuts;
• 3 tablespoons of condensed milk.

Cooking

Prepare custard: mix eggs with regular and vanilla sugar, add starch (you can use potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In a still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of walnut mass about a centimeter thick on the bottom of the mold. Tamp, grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for several hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

• 2 eggs;
• 270 g of sugar;
• 10 g vanilla sugar;
• 1 liter of milk;
• 200 g flour;
• 1½ tablespoons of starch;
• 250 ml cream with a fat content of 30-35%;
• 1 kg of ready-made puffs or strudel with cherries;
• 50 g dark chocolate.

Cooking

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to the egg-sugar mixture. Do this in batches so that it mixes better.

Heat up the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and simmer until cream thickens.

Cool the custard completely. Pour chilled heavy cream into it. Pour in gradually, stirring each serving.

Lay out several puffs on a dish and generously grease them with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the pastries used are made from or shortbread dough, otherwise it will not soak.

Top the cake with grated chocolate or decorate as you like. Send to the refrigerator overnight.

9. Broken glass

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A beautiful creamy cake for marmalade lovers.

Ingredients:

• 100 g of multi-colored jelly in the form of a powder;
• 20 g of gelatin;
• 100 ml of water;
• 3 kiwis;
• 400 g sour cream with a fat content of 10–15%;
• 100 g of sugar;
• vanilla sachet.

Cooking

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until completely solidified. If you don't have colored jelly ready, color regular gelatin with fruit juices or food coloring.

When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, like broken glass. Peel and cut into large cubes kiwi.

Beat chilled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but do not boil). In a thin stream, continuing to beat, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so that the pieces of jelly do not peek out. Put in the refrigerator until completely solidified.

10. Cake without baking with boiled condensed milk

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A great combination of butter cream with nuts and dates.

Ingredients:

• 100 g walnuts;
• 150 g dates;
• 1 tablespoon of butter;
• 80 g dark chocolate;
• 50 g corn flakes;
• 15 g of gelatin;
• 80 ml of water;
• 200 g of sour cream with a fat content of 20%;
• 200 g;
• 400 ml ryazhenka.

Cooking

In a food processor or blender, chop the dates (can be replaced with prunes) and nuts with butter.

Place the springform or pastry ring on a flat plate. Line the inside of the mold with a strip of parchment. Put the walnut-date mixture inside, smooth and tamp. Place in refrigerator for 10-20 minutes.

Mix melted chocolate with corn flakes. Stir until all the flakes are dipped into the chocolate. Lay them out on the parchment paper and spread them out so that they barely touch. Remove to freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream on the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until completely set. This will take about four hours.

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To impress acquaintances and friends with your culinary skills and enjoy a delicious dessert, it is not necessary to knead the dough for a long time and stand at the stove.

Your guests will love these cakes! website I'm sure that you won't be able to spoil them, even if you try very hard.

Chocolate Banana Cake

You will need:

For the base:

• 100–200 g biscuits
• 50–100 g butter

For filling:

• 2-3 bananas
• 400 ml sour cream or natural yoghurt
• 100 ml milk
• 6 art. l. granulated sugar
• 3 art. l. cocoa or 80–100 g dark chocolate
• 10 g gelatin

Cooking:

Gelatin pour 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place in a blender or food processor. Crush it into crumbs.

Melt butter, add to cookie crumbs and mix well. Put the mass on the bottom of a detachable form, smooth and tamp well. Place in refrigerator for 30 minutes.

Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa. Heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from stove.

Add sour cream or natural yogurt. Mix.
Peel bananas, cut in half and arrange on the base. Gently, slowly pour over the top of the chocolate mass.
Place in refrigerator for at least 3 hours to set.

Fruit and berry cake

You will need:

• 300 g biscuit
• 0.5 l. sour cream
• 1 cup of sugar
• 3 art. l. gelatin
• berries and fruits (strawberries, bananas, kiwi, etc.)

Cooking:

Break the cake into pieces, set aside.
Gelatin pour 1/2 cup of cold water and leave for half an hour. Then heat the water so that the gelatin is completely dissolved.

At this time, beat sour cream and sugar and, stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Lay out in layers: fruits / berries, then pieces of biscuit, again a layer of berries / fruits, etc.

Then pour everything with the sour cream-gelatin mixture prepared earlier. Put the fruit cake in the refrigerator for 3-4 hours. Invert carefully onto a large plate and serve.

Cheesecake

You will need:

• 500 g cottage cheese
• 1 can of condensed milk
• 10 g instant gelatin
• 2/3 cup water (or milk)
• 250 g shortbread cookies
• 100 g butter
• berry sauce for serving

Cooking:

Grind cookies with a blender into crumbs. Melt the butter, mix with cookies, grind until a homogeneous crumb. Line the bottom of a 21 cm baking dish with parchment paper. Lay out the cheesecake base, firmly pressing the cookie crumbs along the bottom and sides of the mold.

Dilute gelatin in 2/3 cup of water, leave for 10 minutes. Then put a cup of gelatin in hot water and, stirring constantly, completely dissolve the gelatin. Mix cottage cheese with condensed milk. Pour gelatin into the resulting curd mass and beat everything together thoroughly.

Put the curd mass on the base of cookies, smooth. Cover the cheesecake with cling film and refrigerate for 3 hours to set. When serving, drizzle with berry sauce or jam.

Strawberry Cracker Cake

You will need:

• 2 kg fresh or frozen strawberries
• 500 g heavy cream
• 500 g crackers, preferably square
• 1 cup of sugar
• 50 g dark chocolate for decoration
• 1 sachet of vanilla sugar

Cooking:

Separate the strawberries from the petioles, sort them out, rinse well with running water and leave in a colander to drain excess water. Then set aside a few berries to decorate the cake, and cut the rest of the berries into thin slices.

Whip the cream with sugar and vanilla sugar into a thick cream. Divide the crackers into 4 equal parts or into several parts according to the size of the dish in which the cake will be prepared.

Place the first layer of crackers in a strawberry cake dish, top with whipped cream and top with strawberry slices. So repeat with all layers. Decorate the top layer of cream with strawberry slices and the remaining strawberries for decoration.

Break the chocolate and melt in the microwave. Be careful not to boil the chocolate. Then gently drizzle the finished strawberry cracker cake with melted chocolate.

Milk jelly with chocolate

You will need:

• 750 g milk
• 150 g chocolate
• 100 g granulated sugar
• 30 g gelatin
• vanillin to taste

Cooking:

Soak gelatin in cold boiled water in a ratio of 1:8 and leave to swell for 30–40 minutes.

Grate chocolate and dissolve with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.

To impress acquaintances and friends with your culinary skills and enjoy a delicious dessert, it is not necessary to knead the dough for a long time and stand at the stove.
Your guests will be delighted with these cakes: you won’t be able to spoil them, even if you try very hard.

Cake with strawberries and mascarpone

You will need:
30 cookies
2 tbsp. l. butter
4 tbsp. l. Sahara
12 strawberries
1/2 cup mascarpone
1/2 cup thick yogurt
1/4 cup powdered sugar
Cooking:
Grind the cookies in a food processor or by hand in a plastic bag. Add melted butter and 2 tablespoons of sugar to the cookies. To stir thoroughly. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. After an hour, chop the strawberries, put them in a bowl, sprinkle with sugar and let it stand for at least 15 minutes. In another bowl, mix mascarpone, yogurt and powdered sugar. Spread half of the mascarpone mixture over the crust, then top with half of the strawberries. Next, the remaining parts of the mixture with mascarpone and strawberries. Place the cake in the refrigerator for 4 hours.

Cranberry Cake

You will need:
100 gr crackers
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
100 gr butter
360 ml heavy cream
340 gr cream cheese
1/4 cup sugar
400 gr cranberry sauce
1 tsp vanilla
zest of 1 orange
frozen cranberries
Cooking:
Crush the cracker with your hands. Mix it with melted butter, brown sugar, cinnamon, ginger and salt. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. Whip cream with a mixer. In another bowl, beat sugar and cream cheese. Add zest and cranberry sauce. Combine with whipped cream. Spread the mixture onto the crust. Place in refrigerator for at least 6 hours. Garnish with cranberries and orange zest.

Cake with Ferrero Rocher

You will need:
30 chocolate chip cookies
3.5 st. l. butter
3/4 cup chocolate paste
1 cup whipped cream
1 cup cream cheese
1/4 cup sugar
100 gr dark chocolate
10 Ferrero Rocher chocolates
Cooking:
Grind the cookies in a food processor or by hand in a plastic bag. Grate chocolate. Cut candy into small pieces. Melt butter and mix with cookies. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. Using a blender, beat cream cheese, dark chocolate, sugar and school paste well. In a separate bowl, mix together whipped cream and candy pieces. Take the cake out of the fridge and spread the cream cheese mixture over it. Place in refrigerator for 20 minutes. Then cover the cake with a cream of whipped cream and sweets.

Peanut Butter Cake

You will need:
30 chocolate chip cookies
3/4 cup sugar
6 art. l. butter
1/2 cup cinnamon
100 gr cream cheese
1/3 cup peanut butter
1 cup whipped cream
Cooking:
Grind the cookies in a food processor or by hand in a plastic bag. Mix cookies, melted butter, 1/2 cup sugar and cinnamon. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. (You can pre-bake for 7 minutes in the oven). Whisk together peanut butter, 1/4 cup sugar, cream cheese and cream. Take the cake out of the fridge and spread the mixture over it. Put in the refrigerator for 2-3 hours. Decorate the cake with chopped chocolates or nuts.

Cheesecake with white chocolate and berries

You will need:
30 cookies
5 st. l. butter
a pinch of salt
1/4 cup macadamia nuts or other
1 cup cream cheese
200 gr white chocolate
1-2 tbsp. l. bourbon
2 cups berries
2 tbsp. l. honey or maple syrup
whipped cream
Cooking:
Grind the cookies in a food processor or by hand in a plastic bag. Mix cookies, melted butter, salt and crushed nuts. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. (You can pre-bake for 7 minutes in the oven). In a bowl, beat cream cheese with melted white chocolate. Add bourbon and powdered sugar to taste. Gently spread the mixture over the crust and refrigerate for 3 hours or overnight. Drizzle the finished cake with maple syrup or honey and garnish with whipped cream and berries.

lime cake

You will need:
100 gr crackers
1/3 cup powdered sugar
100 gr butter
400 gr condensed milk
1/2 cup lime juice
zest of 2 limes
250 ml whipped cream
Cooking:
Crush the cracker with your hands. Mix together with melted butter and powdered sugar. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. (You can pre-bake for 10 minutes in the oven). Mix condensed milk with lime juice and half the zest. Add cream and beat well. Pour the mixture over the cake, sprinkle the remaining zest on top. Place in refrigerator for at least 2 hours.

Marshmallow cake

You will need:
100 gr crackers
100 gr butter
150 gr cream cheese
1 can of condensed milk
1/2 cup peanut butter
1/4 cup powdered sugar
1/2 cup marshmallow
1 cup whipped cream
1/4 peanut butter
Cooking:
Crush the cracker with your hands. Mix it with melted butter. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. In a large bowl, combine cream cheese, condensed milk, peanut butter and powdered sugar. Beat well. Add whipped cream and mix thoroughly. Pour the mixture over the crust and refrigerate for 3 hours or overnight. Before serving, drizzle the cake with melted peanut butter and garnish with marshmallows.

orange cake

You will need:
100 gr crackers
1.25 cups sugar
a pinch of ground cinnamon
100 gr butter
3.5 st. l. cornstarch
1 cup sour cream
1 st. l. orange peel
1/2 cup freshly squeezed orange juice
3 egg yolks
1 glass of milk
1 cup whipped cream
Cooking:
Crush the cracker with your hands. Mix it with melted butter and 1/4 cup sugar. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. (You can pre-bake for 10 minutes in the oven). Combine the remaining sugar, cornstarch, orange juice, zest, egg yolks and milk in a saucepan. Put on fire, wait until it thickens, stirring constantly. Remove from fire, let cool. Add sour cream. Pour the mixture over the crust and refrigerate for 3 hours. Decorate the finished cake with whipped cream.

Almond Mint Cake

You will need:
1.25 cups almond flour
5 st. l. cocoa powder
5.5 st. l. Sahara
100 gr butter
2.5 cups cream
1/2 cup fresh mint leaves
3 art. l. water
2 tsp gelatin
1/2 tsp mint extract
4 egg yolks
Cooking:
Mix almond flour, cocoa powder, 5 tablespoons sugar and melted butter. Pour this mixture into a mold, spread it evenly over the surface and put it in the refrigerator for an hour. In 1.5 cups of cream, add finely chopped mint. Bring to a boil over medium heat. Remove from heat, cover and leave for 30 minutes. Strain to remove mint leaves.
Whisk water and gelatin in a saucepan. Let stand 1 minute, then add the mint cream mixture and mint extract. Place over medium heat and cook until the gelatin is completely dissolved.
In a separate bowl, beat the egg yolks and sugar. Pour the beaten egg yolks into the hot cream. Whisk until the mixture thickens. Let cool completely, whisking every 10 minutes.
Whip the remaining cream. Add to cooled mixture. Put on cakes, put in the refrigerator for 3 hours.

If guests unexpectedly raided the house, then a variety of options for cakes without baking will help the hostess to please them with a delicious dessert. Today they are known very much. Quickly and without much effort, you can cook "Bird's milk", and "Anthill", and many other options.

Ingredients: a pound of simple cheap cookies, 130 g of butter, a pound of cottage cheese, a full glass of milk, 160 g of granulated sugar, 2 tbsp. l. cocoa powder.

1. Cottage cheese is kneaded with a fork, mixed with cocoa, softened butter and sand. Next, the mass is whipped until smooth with a mixer or a special blender nozzle. You will get a thick cream that will not spread much.
2. Milk is poured into a wide plate.
3. A flat dish is placed on the table, on which the cake will be laid out.
4. Cookies are dipped in milk for 1-2 seconds and placed on a dish. For one layer, 6-8 pieces are enough. Each of them is generously smeared with cottage cheese cream and again covered with cookies.
5. The process continues until the products run out.

The top of the biscuit and cottage cheese cake is sprinkled with cocoa or powdered sugar. The finished treat is kept cool for a while.

banana treat

Ingredients: 320 g of sugar cookies, 2 softer bananas, 280 g of very fatty sour cream, 2-3 large spoons of cocoa, 80 ml of strong brewed black tea.

1. The rectangular shape is covered with cling film.
2. Cookies for each of the cakes discussed below can be taken the simplest and cheapest. It should be dipped in warm tea and distributed in the prepared form.
3. The first layer is smeared with sour cream. Sugar can be added to taste. Lay banana slices on top in an even layer.
4. According to this principle, layers are laid out until the products run out. The last is a cookie with sour cream, but without fruit, and sprinkled with cocoa.

Before trying a banana cake, you need to let it stand in a cool place for 3-4 hours, then transfer it to a flat plate.

Delicious biscuit cake with condensed milk

Ingredients: 730 g of shortbread cookies, half a glass of fat sour cream, half a glass of white sugar, a can of your favorite condensed milk, 90 g of butter, a large spoonful of cocoa powder.

1. To prepare the cream, the butter must be made soft. To do this, just leave it for an hour just in the kitchen. Then it is whipped with condensed milk to the consistency of a fluffy airy cream.
2. Cookies will need to be turned into small crumbs. The easiest way to do this is with a special blender nozzle. But you can get by with an ordinary rolling pin, “walking” it over a bag of cookies.
3. The resulting crumb is mixed with cream.
4. A round dense cake is formed from the mass.
5. The remaining components are mixed and simmered for 6-7 minutes.

The finished biscuit cake with condensed milk is still covered with warm icing. Let the treat soak a little and you can serve it with tea.

With gelatin and fruit

Ingredients: 360 g of sour cream, 280 g of fat cottage cheese, a glass of water, 260 g of granulated sugar, 25 g of gelatin, a bag of vanillin, 2 sweet soft kiwi, tangerine, orange. How to cook a delicious cake with gelatin and fruits is described below.

1. The first step is to rub the cottage cheese through the smallest sieve. This is a mandatory step that will make the structure of the cake more tender, without obvious grains.
2. Vanillin and ordinary sugar are poured into the curd mass, sour cream intervenes. After mixing, the mass is left for 8-9 minutes so that the sugar dissolves a little.
3. Gelatin in a glass bowl is diluted in cold boiled water and left for 17-20 minutes.
4. The mass with cottage cheese and sour cream is whipped with a blender.
5. Fruits are cut into circles and placed on the bottom of a deep bowl covered with cling film.
6. The gelatin warms up. When it is completely dissolved, the liquid cools and is poured into the mixture from the fourth step. Then she whips up again.
7. The future base for the cake is poured into a bowl of fruit. The surface is also covered with circles or semi-circles of oranges and kiwi.

Until completely solidified, the fruit cake will be cool for 3-4 hours. Then he turns over on a plate and gets rid of the film.

Cake pigeon's milk"

Ingredients: 3 raw proteins, 1 large spoonful of lemon juice, a can of condensed milk, 210 g butter, 110 ml purified water, 35 g gelatin, 120 g dark chocolate, 220 g pitted prunes, 90 g shortbread cookies.

1. Prunes are poured with hot water and left for 12-15 minutes. Then it is dried, cut into pieces and ground together with shortbread cookies in a blender.
2. From the resulting mass, the bottom of the form is compacted with a cake, which must be sent to the refrigerator.
3. For the filling, gelatin is diluted in water according to the instructions. Proteins are whipped to a state of thick foam along with lemon juice.
4. Condensed milk with melted butter (150 g) is whipped separately. The result should be a homogeneous cream.
5. All the masses from the third and fourth steps are carefully combined and laid out on top of the cake.
6. Almost ready cake "Bird's milk" is sent to the cool for 1.5 hours.

It remains only to pour the treat with a glaze made from melted chocolate and the remaining butter.

"Anthill" in haste

Ingredients: 420 g of simple sugar cookies, 210 g of butter, 420 g of boiled condensed milk, 60 g of any nuts (you can take assorted), 40 g of dark chocolate.

1. Cookies with a blender are crushed into large crumbs. An ice-crushing bowl will do. It is enough to scroll the cookies in it only 3-4 times. If you overdo it and turn the product into crumbs, then after adding the cream it will turn into porridge.
2. The cookies are poured into a deep bowl, where they are combined with nuts chopped with a knife.
3. For cream, softened butter is whipped with condensed milk.
4. The resulting mixture is combined with cookies and all the ingredients are gently mixed with a spoon.
5. An "anthill" is formed on a flat plate.

The cake is sprinkled with grated chocolate and sent to the refrigerator for 1.5-2 hours.

Cookie cake without baking - with sour cream

Ingredients: 330 g of fat sour cream and shortbread cookies, 110 g of granulated sugar and 9 g of vanilla, 60 g of peeled nuts.

1. For the cream, sour cream is whipped with two types of sugar.
2. The first layer of cookies is laid out on a flat square or rectangular plate. From above it is generously smeared with the resulting sour cream.
3. Next, the layers are repeated in the same way until all products are finished. A couple of cookies should be left to decorate the future cake. They are ground into crumbs along with selected nuts.
4. The formed cake is sprinkled with the resulting dry mixture and sent to a cool place.

After 4-5 hours, dessert can be served with tea.

Yogurt cake with strawberries

Ingredients: 220 g of simple shortbread cookies, 6 large spoons of granulated sugar, 25 g of gelatin, 160 g of butter, a full glass of very heavy cream, half a liter of yogurt (no additives or strawberry), 140 ml of purified water, 6-7 tablespoons . tablespoons of fat milk.

1. Cookies in any convenient way turns into small crumbs. Butter melted in a microwave or in a water bath is poured into this mass and 2 tablespoons of sand are added. The ingredients mix well.
2. The resulting mixture will become the basis for future treats. It is laid out in a form covered with cling film and compacted. You should get fairly high sides.
3. The finished base is sent to the refrigerator.
4. Gelatin is soaked in cold water (70 ml) until swelling. Then half of it is diluted in hot milk.
5. The cream is whipped to a thick foam, mixed with 2 tbsp. l. sand and yogurt. The cooled milk with gelatin is also poured here in a thin stream. The ingredients are mixed with a whisk.
6. The mass from the previous step is poured onto the cookie base. The future cake is put back in the refrigerator.
7. Syrup is made from the remaining water and sugar. The second half of the soaked gelatin is poured into it and berries are added. The mixture is interrupted by a blender.
8. The cooled berry puree is poured onto the already hardened yogurt layer.

The cake is refrigerated for another couple of hours.

Cooking with oatmeal cookies

Ingredients: 280 g frozen cherries, 630 g oatmeal cookies, 270 ml water, 1 tbsp. l. instant coffee, 680 g of medium-fat sour cream, 190 g of granulated sugar, a pinch of vanillin, half a glass of walnut kernels.

1. In a deep plate, a frozen berry, 70 g of sugar and 20 ml of water are combined. On a minimum fire, the cherry is cooked for 12-14 minutes with frequent stirring. Next, the berries recline on a sieve and cool.
2. The remaining water is brought to a boil and coffee is brewed in it.
3. For the cream, sour cream, the rest of the sugar and vanillin are combined. The components are whipped until smooth.
4. The detachable form is covered with cling film. Oatmeal cookies are laid in it in one layer. Previously, each cookie is immersed in warm strong coffee.
5. Next, part of the cream with sour cream is poured and the berries are distributed.
6. Then again comes a layer of cookies and cream.
7. The top of the cake is sprinkled with dried in a pan and chopped nuts.
8. The treat is covered with a film and left for 4-5 hours at room temperature.
9. Then it will mix in the coolness for the whole night.

Before serving the no-bake oatmeal cookie cake with tea, it must be transferred to a flat plate.

Chocolate cake

Ingredients: 330 g shortbread cookies, 160 g butter, 4-5 tbsp. tablespoons of cocoa, 260 g of cream cheese, 90 g of powdered sugar, 2 chocolate bars, 90 ml of very heavy cream.

1. In a deep bowl, combine biscuits, turned into small crumbs, softened butter and cocoa powder.
2. This mass is laid out on the bottom of the form and is well crushed. The cake moves to the refrigerator.
3. Cream cheese is whipped for the filling. In the process, powder is gradually introduced to it.
4. The chocolate melts and moves to the cheese.
5. In a separate bowl, whip the cream until light and combine with the chocolate mass. The ingredients are carefully mixed with a wide spatula.
6. The resulting cream is poured onto the hardened cake.

It remains to return the cake to coolness for 4-5 hours and then decorate it to your liking.

Instant Gingerbread Dessert

Ingredients: 820 g sour cream, 620 g chocolate gingerbread, 130 g coconut and the same amount of powdered sugar, 60 g chocolate, 3 ripe bananas.

1. For cream, sour cream is whipped with powdered sugar.
2. A round bowl (volume 1.5-2 liters) is covered with cling film. A part of the cream and a guest of coarsely chopped gingerbread are laid out on its bottom.
3. Then there are banana slices sprinkled with coconut flakes.
4. Layers are repeated until the products run out. The last should be the dry halves of the gingerbread - it is on them that the cake will stand.
5. First, the dessert should be infused for 3-4 hours at room temperature, and then a couple more hours in the refrigerator.

The finished gingerbread cake without baking is turned over onto a flat dish and sprinkled with grated chocolate.

Unusual marshmallow cake without baking

Ingredients: half a kilo of ordinary white marshmallows and shortbread cookies, 390 ml of very fat cream, 180 g of soft cottage cheese, 140 g of granulated sugar, a pinch of vanilla, 3 bananas, 90 ml of milk, a handful of walnut kernels.

1. Zephyr is cut into halves.
2. For the cream, cream is whipped with cottage cheese, vanilla and sand. The mass should become thick and homogeneous. Ready cream is briefly removed in the refrigerator.
3. Bananas are cut into thin circles.
4. Milk is poured into a wide plate. You need to dip the cookies in it before laying them on a flat dish.
5. Cookies are smeared with butter cream and covered with marshmallow halves.
6. Next up are the fruit slices.
7. Layers are repeated until the product runs out. Marshmallows are distributed last.

Crumbs are made from nuts and leftover biscuits. She decorates the finished marshmallow cake. The treat should be well soaked in the refrigerator, after which it can be tasted.

Quick Cheesecake

Ingredients: 320 g of crumbly cookies, 4 large spoons of lemon juice, 160 g of butter, 320 g of cream cheese, 410 ml of whipping cream, 120 ml of dry white wine, 210 g of granulated sugar, 3 large spoons of gelatin, 90 g of vanilla sugar, 1 st. l. grated lemon zest.

1. The cookies are crushed in a blender to a state of small crumbs, after which they are combined with liquid butter. Half of the vanilla sugar is also added here.
2. The mass is compacted into a detachable form and sent to the cold.
3. For cream, gelatin is diluted in white wine and left for half an hour.
4. The remaining vanillin is poured into a separate bowl, cheese, juice and citrus zest, 60 g of sand are added. The ingredients are whipped with a mixer.
5. Gelatin with wine is sent to the fire. 90 g of sugar is poured into the mixture. The mass is heated until the grains are completely dissolved and brought to a boil, after which it is immediately removed from the heat.
6. Chilled cream is whipped with the rest of the sand until a strong foam.
7. The mixtures from the fourth and fifth steps are combined and cream is added to them. With light movements of a wide spatula, the ingredients are mixed.
8. The cream is poured onto a base hardened in the cold.

The future dessert is again sent to the cool for 3-4 hours.

Fish Cracker Cake

Ingredients: 340-360 g of unsalted "fish", a glass with a slide of sugar, a pinch of vanillin, a pound of thick sour cream.

1. In a deep container, sour cream is combined with sugar and vanilla. The mass is whipped until the sweet grains are completely dissolved.
2. A cracker is poured into the resulting sour cream mixture. After mixing, it is left for 20 minutes to swell. You can add any fruit to this mass to taste. For example, finely chopped bananas are perfect here.
3. The mixture is placed in a bowl lined with cling film and compacted well.

After 3-4 hours in the cold, the cake is turned over onto a flat plate and decorated to taste. For example, grated chocolate.

Dessert "Raffaello"

Ingredients: 90 g butter, 330 g shortbread cookies, 120 g boiled condensed milk and coconut flakes, 260 ml whipping cream, 360 ml full fat milk, 1.5 tbsp. l. sifted flour, 2 tbsp. l. powdered sugar and potato starch, half a glass of granulated sugar.

1. Milk, sand, flour and starch are combined in a saucepan. The mixture is cooked over medium heat until thickened. It must be stirred periodically.
2. The resulting cream is transferred to a glass bowl and softened butter is added to it. The ingredients mix well.
3. The cream is whipped until stable, then powdered sugar is poured onto them and the whipping is repeated.
4. A little milk cream is laid out in a round bowl and distributed along the bottom. Large pieces of cookies are laid out on top.
5. Next comes a layer of buttercream and again pieces of cookies. Products alternate until they run out.
6. The last two layers of cookies are smeared with condensed milk.

The dessert is decorated with coconut flakes and sent for 3-4 hours in the cold. Then it can be turned over on a flat plate, cut into pieces and served with tea or coffee.

Delicate treat with yogurt and peaches

Ingredients: 780 ml of yogurt (no additives or peach), 170-190 g of sugar cookies, a can of canned peaches, 120 g of butter, 110 g of granulated sugar, 25 g of gelatin.

1. Cookies are crushed in any convenient way. You can use a blender or a regular rolling pin for this. The butter is melted to a liquid state, cooled slightly and poured into the liver.
2. The components are thoroughly rubbed to a homogeneous mass directly with your hands. Next, it is tamped to the bottom of a detachable form.
3. The basis for the future delicacy is sent to the cold for 40-50 minutes.
4. Gelatin is poured with half a glass of syrup from canned peaches. The ingredients will swell for about half an hour.
5. Peaches from a jar are cut into large pieces.
6. Swollen gelatin warms up until it is completely dissolved. Do not boil the mixture!
7. Then it combines with yogurt and granulated sugar.
8. Pieces of canned fruit are laid out on the base. The yoghurt-gelatin mixture is poured on top.

The delicacy is removed in the cold. It is best to leave it in the refrigerator overnight.

Cake made from corn sticks with condensed milk

Ingredients: 140 g corn sticks, 90 g butter, half a can of boiled condensed milk.

1. The butter should soften at room temperature.
2. Then all boiled condensed milk is added to it at once.
3. The ingredients are whipped with a mixer or a suitable blender attachment until a homogeneous thick cream is obtained.
4. Prepared corn sticks are added to the resulting mixture in small portions. They can be safely broken and crumbled, and some can be left whole.
5. After each new batch of sticks, the ingredients are well mixed.
6. The resulting mass is transferred to a bowl covered with cling film.

The future cake is put in the freezer for an hour. Then it is turned over on a plate, gets rid of the film and cut into pieces.

Cooking from waffle cakes and boiled condensed milk

1. Butter and condensed milk should be used at room temperature. The softened ingredients are mixed with a spoon. To simplify your task, you can use a mixer or blender.
2. The first waffle cake is placed on a flat plate and smeared with cream. Then all the others are similarly located. Cream-treated cakes should be lightly pressed against each other.
3. The top layer is left dry. A weighted board is installed on it. In this form, the dessert should stand for about an hour.
4. Next, the surface of the treat is smeared with the remaining cream and sprinkled with chopped nuts. They can be lightly browned in a frying pan first.