An easy-to-prepare dessert without the use of an oven with a delicious pudding mass, fruit jelly, cocoa biscuits and an extremely tasty coating on powdered milk. The top of the cake with biscuits resembles beautiful ice mountains. A wonderful cake perfect as an effective dessert for your guests and your family, who will surely enjoy this wonderful mixture of flavors 🙂
2 packages of forest fruit jelly
300-400 g of a mixture of frozen forest fruits (such as blackberries, blueberries, raspberries, black currants and blueberries)
700 ml of water
Boil the water and take it off the heat. Add the jelly and mix thoroughly. Add the frozen fruit to the hot jelly, stir and let it cool down until the jelly starts to solidify (the jelly shouldn’t be watery, but it shouldn’t be too stiff either).
800 ml of milk
6 tablespoons of sugar
2 packets of cream pudding
1 packet of vanilla sugar (16 g)
1 tablespoon of wheat flour
a cube (200 g) of soft butter
Mix 200 ml of milk with sugars, pudding, flour and egg yolks to a homogeneous mass so that no lumps are formed. Boil the remaining milk in a pot. Add the pudding mixture to the boiling milk and simmer the pudding on a slow fire. Remove from heat and allow to cool. Blend the soft butter into a cream. Add a tablespoon of the pudding, mixing constantly until a cream is obtained. You can store the cream in the refrigerator.
Assembling the dessert:
a pack of sponge biscuits cut in half
a packet of chocolate biscuits (250-300 g should be enough)
Line the 24×28 cm mold with baking paper or parchment paper. At the bottom, place the first layer of the chocolate biscuits close together. On this layer, evenly distribute half of the custard cream. Over the cream, make a biscuit layer again. Then spread the fruit jelly evenly, and layer another biscuits on the jelly. Spread the rest of the cream evenly over the biscuits and decorate with the sponge biscuits to make a hill. Put the cake in the fridge for a few hours to make the cream and jelly become tougher.
200 g of butter
100 ml of boiled water
4 tablespoons of sugar
2 cups of powdered milk
1 tablespoon of cocoa
Put butter, sugar and water into the pot. Heat and stir until sugar and butter are dissolved. Remove from heat and let cool. Add the powdered milk in batches and mix thoroughly so that there are no lumps. Transfer the ⅓ of the toppings to the second bowl and add the cocoa, mix thoroughly. If the topping is too thick, you can add a tablespoon of hot water. Using a spoon, drizzle the glaze without cocoa on top of the cake so that the sponge biscuits are covered. Use the cocoa glaze to decorate the zebra-style cake. Put it in the fridge to make the glaze stiff 🙂