Decadent No-Bake Layered Fruit and Vanilla Cream Cake with Rozen Crusts – A Refreshing and Easy Dessert

This no-bake layered fruit and vanilla cream cake is a delightful and refreshing dessert that combines the lightness of fruit filling with the richness of vanilla cream. Using pre-made Rozen crusts, this cake is easy to assemble and doesn’t require any baking, making it a perfect dessert for warm days or when you’re short on time. The layers of fruit filling, made from a mix of berries, and the creamy vanilla pudding are balanced perfectly, creating a deliciously sweet and tangy flavor profile. Topped with whipped cream, this cake is not only beautiful but also incredibly satisfying.

Why You’ll Love This:
You’ll love this cake for its simplicity and the combination of flavors and textures. The fruity layers add a fresh, tangy contrast to the sweet, creamy vanilla pudding, while the Rozen crusts provide a delicate crunch. This no-bake dessert is quick to prepare, yet it looks and tastes like a complex, bakery-quality cake. It’s a great option for when you need a dessert that can be made ahead of time, and it’s perfect for both casual family meals and more formal gatherings. The versatility of this cake means you can use your favorite fruits, making it a customizable treat that everyone will enjoy.

Perfect Occasion:
This cake is perfect for summer parties, family gatherings, or as a dessert to serve at a special occasion like a birthday or holiday. Its no-bake nature makes it ideal for warm weather when you don’t want to heat up the kitchen, and the light, fruity flavors are sure to be a hit with guests of all ages. It’s also a great choice for making in advance, as the flavors develop even more when the cake is allowed to rest overnight.

Decoration Tips:
For a polished finish, top the cake with a generous layer of whipped cream, spreading it evenly over the top and sides. You can garnish the top with fresh berries or fruit slices that match the fruit filling inside, creating a visually appealing and thematic presentation. A light dusting of powdered sugar or a few mint leaves can add a touch of elegance. If you want to take it a step further, use a piping bag to create decorative swirls of whipped cream around the edges, or sprinkle some grated white chocolate on top for an added layer of sweetness.

Ingredients:

For the Cake:

• 1 package Rozen crusts
• 1.5 liters milk
• 5 packets vanilla pudding mix
• 180g powdered sugar
• 100g white chocolate
• 250g butter or margarine

For the Fruit Filling:

• 400g fruit (forest fruits are recommended)
• 300ml water
• 4 tablespoons sugar
• 1 packet vanilla pudding mix
• 1 heaping tablespoon cornstarch

For Decoration:

• Whipped cream

Instructions:

1. Prepare the Vanilla Cream:
   • Dissolve the pudding mix in a small amount of the milk, while bringing the remaining milk to a boil in a large pot.
   • Once the milk is boiling, add the dissolved pudding mixture and cook while stirring constantly until the pudding thickens.
   • Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and allow it to cool completely.
   • In a separate bowl, beat the butter with the powdered sugar until fluffy, then gradually add it to the cooled pudding, mixing until smooth.
   • Melt the white chocolate and stir it into the pudding mixture until fully combined.
2. Prepare the Fruit Filling:
   • In a saucepan, cook the fruit with the sugar over medium heat until it breaks down into a thick sauce. If needed, blend the mixture with a hand blender or in a regular blender until smooth.
   • In a separate bowl, dissolve the vanilla pudding mix and cornstarch in the 300ml of water.
   • Add the pudding-cornstarch mixture to the fruit sauce and cook for a few minutes until it thickens. Use this filling while it’s still hot.
3. Assemble the Cake:
   • Start by placing one Rozen crust on a flat surface. Spread a layer of the vanilla cream mixture evenly over the crust.
   • Place another Rozen crust on top and spread another layer of vanilla cream.
   • For the third crust, spread the hot fruit filling evenly. Repeat this process, layering the vanilla cream on some layers and the fruit filling on others. The fruit filling should be spread over at least three layers.
   • On the penultimate layer, spread a layer of vanilla cream, followed by a layer of the fruit filling.
4. Finish and Decorate:
   • Cover the entire cake with the remaining vanilla cream, smoothing it out over the top and sides.
   • Allow the cake to set in the refrigerator overnight to let the flavors meld and the cake to firm up.
   • Before serving, decorate the cake with whipped cream, either by spreading it over the top or piping it decoratively. Garnish with fresh fruit, grated white chocolate, or other toppings of your choice.

Enjoy!