🍰 No-Bake Creamy Dried Fruit & Biscuit Cake

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🍰 No-Bake Creamy Dried Fruit & Biscuit Cake

A rich, fudge-like dessert filled with tangy apricots, sweet raisins, and crunchy biscuits.

Prep time: 20 mins | Chill time: 6 hours (or overnight) | Servings: 8-10

🛒 Ingredients

  • Dried Fruit:

    • 100 g (3.5 oz) Prunes, chopped

    • 100 g (3.5 oz) Raisins

    • 100 g (3.5 oz) Dried Apricots, chopped

  • The Crunch: * 300g (approx. 10 oz) Butter biscuits or tea cookies (broken into small pieces)

    • 1/2 cup Walnuts or roasted peanuts (optional, for extra texture)

  • The Cream Base:

    • 400 g (14 oz) Sour Cream (full fat is best for setting)

    • 300 g (10.5 oz) Sweetened Condensed Milk

    • 15 g (1 packet) Gelatin (dissolved in 50 ml warm water) OR 100 g softened butter for a thicker, fudge-like texture.

🥣 Instructions

  1. Prepare Fruit: Rinse the prunes, raisins, and apricots with warm water. Pat them dry with a paper towel. Chop the prunes and apricots into small, bite-sized pieces.

  2. Break Biscuits: In a large bowl, break the biscuits into small chunks (don’t crush them into powder; you want texture).

  3. Mix the Cream: In a separate bowl, whisk together the sour cream and sweetened condensed milk until smooth. If using gelatin, stir the dissolved gelatin into this mixture now.

  4. Combine: Add the dried fruit and broken biscuits into the cream mixture. Fold gently with a spatula until every piece is well-coated.

  5. Mold: Line a deep bowl or a springform cake tin with plastic wrap (this makes it easy to pop out later). Pour the mixture into the tin and press down firmly to remove air bubbles.

  6. Set: Cover and refrigerate for at least 6 hours, though overnight is best to allow the biscuits to soften slightly into a cake-like texture.

  7. Serve: Invert the cake onto a plate, remove the plastic wrap, and slice into wedges.

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