No-Bake Cakes
For the base:
For the apple filling:
For the whipped cream topping:
A refreshing no-bake cake with layers of delicate sponge fingers, a fruity apple filling and fluffy whipped cream. Gellwe Green Apple Flavour Jelly adds a deliciously tangy twist, while pineapple juice brings a subtle tropical note. Light, creamy and full of fruity flavour, this easy dessert is perfect for family gatherings, summer celebrations or a sweet afternoon treat.
Pour 350 ml of pineapple juice into a saucepan and bring to the boil. Empty the Gellwe Green Apple Flavour Jelly sachets into a bowl, pour over the hot pineapple juice and stir thoroughly until completely dissolved. Set aside to cool.
Line a 25 × 25 cm baking tin with baking parchment. Arrange a layer of sponge fingers across the base and moisten them evenly with approximately 100 ml of pineapple juice.
Gradually add the cooled jelly mixture to the cooked apples in two batches, mixing thoroughly with a spatula after each addition until well combined.
Refrigerate the apple mixture for approximately 25 minutes, checking its consistency regularly. Once it begins to set slightly, spread it evenly over the sponge finger base. Return to the refrigerator for another 20–30 minutes.
Whip the chilled cream with the icing sugar, Gellwe Vanilla Sugar and Gellwe Śmietanex Whipped Cream Stabiliser until stiff peaks form.
Spread the whipped cream evenly over the apple layer and smooth the surface. Refrigerate the finished cake for at least 4–5 hours, preferably overnight, until fully set.
Serve chilled.
