No-Bake Valentine's Cake
No-bake Valentine’s Day jello cake is easy and semi-homemade. All you need is store-bought Savoiardi cookies (aka ladyfingers), whipped cream, fresh fruits, and a package of strawberry jello.
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Equipment
Ingredients
- 12-14 Savoiardi lady fingers, or more if a bigger mold is used
- 2 bags strawberry jello
- 2 bananas, sliced into 1/4 inch slices
- 200 grams strawberries, sliced
Whipped Cream
- 1 cup whipping cream, cold
- 2 tablespoons icing sugar
- 1 teaspoon vanilla
- 1 tablespoon orange zest
Instructions
- Prepare the mold. Spray or wipe the cake mold with non-flavored oil. Lay some fruits over the bottom of the non-stick cake mold.
- Make the whipped cream. Add the whipping cream to the bowl of a stand mixer. Beat first at low speed for 1 minute. Add the vanilla and the orange zest, and then increase the speed to medium. Add the sugar one tablespoon at a time. Stop the mixer when soft peaks form. Chill in the fridge until you are ready to assemble the cake.
- Prepare the jello. Get the jello ready according to the package instructions, keep it in a clean container, and let it sit on the counter until you are ready to assemble the cake.
- Assemble the cake. Quickly dip the ladyfingers in the liquid jello container (remove it before it falls apart in the jello) and arrange it carefully in the bottom of the mold, trying not to leave any big gaps in between. Trim the cookies to fit in the mold and to fill the gaps. Add a thick layer of whipped cream on top of the ladyfingers. Even out the cream layer, and arrange the fruits on top in two layers so all the cream is covered with fruits. Slowly add the liquid jello until it reaches the rim of the mold. (watch the video)
- Chill the cake in the fridge. Keep the cake in the fridge, preferably overnight.
- Unmold the cake. Run a knife around the edges to separate the cake from the walls of the mold. Unfasten the mold ring or detach the base to de-mold the cake. If you are using a glass dish, no demolding is required; just serve it directly from the pan.
- Garnish the cake with pipped cream roses, orange rind curls, and/or red fruits, and serve cold.
Nermine's Notes
- To whip up the cream faster and easier, keep the container and the balloon whisk in the freezer so they are chilled enough when you whip the cream.
- For beautiful and more defined pipped roses, add a spoonful of skimmed powder milk to the whipping cream to stabilize it.
- Spare the stress of unmolding the cake and assemble it in a glass square dish 8”x 8″.