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No-bake caramel cake
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No-bake caramel cake

240 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Make homemade caramel for the cake, slightly thinner than the standard boiled caramel. Add a bit more cream—250, or even 300 milliliters of cream for 200 grams of sugar. There's an easier option: if you don't want to make caramel from scratch, buy ready-made boiled condensed milk ("iriska") and use it as a base for the cake. This version will take even less time. Serve the finished dessert.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    We make caramel. Put sugar into a large heavy-bottomed pot (or a saucepan).

  3. 3

    Step 3

    Step 3

    Over medium heat, heat the sugar without stirring. Gradually, the sugar begins to melt and turn brown.

  4. 4

    Step 4

    Step 4

    Bring the cream to a boil. When the sugar has completely dissolved, pour the boiling cream into the saucepan with the sugar. The mixture will start to bubble vigorously and increase in volume by 3-4 times. Mix the cream and sugar thoroughly.

  5. 5

    Step 5

    Step 5

    Continue stirring until the caramel becomes smooth.

  6. 6

    Step 6

    Step 6

    We add butter and salt once the caramel has cooled slightly. Then, mix everything thoroughly. The caramel is used in three parts. One portion is set aside to drizzle over the finished cake. The second portion is used to soak the bottom layer made of flakes, raisins, and sunflower seeds. The third, main portion, remains in the saucepan and is used for preparing the cottage cheese layer.

  7. 7

    Step 7

    Step 7

    Into a silicone mold, add raisins and sunflower seeds previously rinsed with boiling water.

  8. 8

    Step 8

    Step 8

    Add cornflakes and a little warm caramel. Mix well.

  9. 9

    Step 9

    Step 9

    Next, spread the mixture over the bottom and level it, pressing down slightly.

  10. 10

    Step 10

    Step 10

    Prepare the cottage cheese layer. Add cottage cheese and sour cream to a saucepan with warm caramel.

  11. 11

    Step 11

    Step 11

    Soak the gelatin in warm water and leave for 5 minutes. Then, heat the gelatin with water to 60-70 degrees, stirring continuously. Add the gelatin to the cottage cheese mixture and blend everything together with a blender.

  12. 12

    Step 12

    Step 12

    Pour the cottage cheese-caramel mixture into the mold as the second layer and refrigerate for at least 3 hours. You can also leave it overnight.

  13. 13

    Step 13

    Step 13

    Transfer the set cake to a flat plate.

  14. 14

    Step 14

    Step 14

    Pour the remaining caramel over the cake and sprinkle with seeds.

  15. 15

    Step 15

    Step 15

    The caramel cake is ready.