A nonbake cake for JUNE!

If you like to bake like I do, the thought of baking in June isn’t exactly appealing–it’s hot enough outside without turning on the oven.

But while watching Youtube the other day, I discovered a cake recipe that doesn’t require baking . . . so if you can make pancakes, you can make this. And to give proper credit, here’s a link to the video.

Here’s my translation of the recipe:

Cherry and cream cake 

For Pancakes: 

3 eggs 

a pinch of salt 

3-4 tablespoons of sugar 

200 grams of flour 

3 tablespoons cocoa added in parts 

400 ml milk, added in portions 

Mix above ingredients thoroughly so that there are no lumps. Then add  

3 tablespoons vegetable oil 

And 200 ml boiling water 

Cover with plastic wrap and let it rest for 20-30 minutes.  

Next, fry the pancakes: Brush the pan with some vegetable oil, then fry the pancakes on both sides. Don’t remove from heat until the pancake is firmly set. 

Make the filling: 

600 ml cold heavy cream (33-36%) 

100-120 g powdered sugar 

300 grams of cream cheese b

Beat with a mixer. The cream will be liquid at first, but will thicken as you beat it.  When it can hold peaks, you’re good. 

Now you will need 450 grams of pitted cherries, fresh or frozen. If using frozen, let them thaw and drain. 

Now—take a pancake and cover it with a nice layer of cream, all the way to the edges. Now line up a row of cherries on one side and roll the pancake into a roll. Place the rolled pancake against the inner edge of a springform pan lined with parchment paper.  

Repeat with the other pancakes (reserving one or two), lining the inside of the pan until you reach the center. As the pan fills, fit in the pancake rolls as best you can.   

Cover these pancakes with the remaining cream, then take the reserved one (or two) pancakes and place on top of the cake. If there’s any overhang, tuck the edges inside the springform pan. 

Cover with cling film and refrigerate overnight. 

Now, the final touch. Make ganache: 

85 g dark chocolate + 

80 g heavy cream 

Mix together in a saucepan and heat until the chocolate melts. Stir until smooth, then cover the entire cake with chocolate ganache. Place in the fridge for at least 10 minutes to set, then keep it chilled until ready to serve. 

Isn’t it beautiful? Mine isn’t nearly as tidy as the one in the video, but I took it to the Oneg (after service food and fellowship) at my synagogue, and everyone loved it. A hit! Definitely one I will make again.