Ingredients

For the Base

• Biscuits (plain or graham crackers) – 300 g
• Milk – 200 ml
• Bananas – 3, sliced
• Sour cream – 500 g
• Powdered sugar – 100 g
• Vanilla essence – 1 teaspoon

For Decoration

• Kiwi – 2, peeled and sliced
• Oranges – 2, peeled and sliced
• Bananas – 2, sliced
• Soaked gelatin – 20 ml (for the fruit glaze)

Instructions

Step 1: Prepare the Biscuit Base

1. Soften the biscuits: In a large mixing bowl, pour the milk over the biscuits. Let them sit for a few minutes until they become slightly soft but still maintain some texture.
2. Layer the biscuits: In a 9-inch springform pan or cake pan, arrange a layer of softened biscuits. This will form the base of your cake.

Step 2: Make the Cream Filling

1. Mix the sour cream filling: In a separate bowl, combine the sour cream, powdered sugar, and vanilla essence. Stir until smooth and well blended.
2. Layer with bananas: Pour a portion of the sour cream mixture over the biscuit base, spreading it evenly. Add a layer of banana slices on top.
3. Repeat layers: Continue layering with biscuits, sour cream mixture, and bananas until you run out of ingredients, ending with a final layer of sour cream mixture on top.

Step 3: Decorate with Fresh Fruits

1. Arrange the fruit: Place the kiwi, oranges, and extra banana slices decoratively on top of the final layer of sour cream. This is where you can get creative, forming patterns or simply scattering the fruit evenly.
2. Prepare the glaze: Dissolve the soaked gelatin in a bit of warm water as per package instructions until smooth. Brush or drizzle this over the fruits to create a glossy finish and help keep them fresh.

Step 4: Chill the Cake

1. Refrigerate: Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set.

Step 5: Serve

1. Unmold and slice: Carefully remove the cake from the springform pan, slice, and serve chilled. The creamy, fruity layers will be beautifully visible and delicious.

Nutrition Facts (approximate per serving)

• Calories: 280
• Protein: 5g
• Fat: 12g
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 25g
• Sodium: 150mg

Note: Nutritional values are approximate and can vary based on ingredient choices.

FAQ

1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great alternative and offers a similar creamy texture with a slightly tangier flavor.

2. Can I add other fruits?
Absolutely! Berries, such as strawberries or blueberries, work well as additional toppings and add a burst of color.

3. How long does this cake last?
This cake can be stored in the refrigerator for up to 3 days. The fruit glaze helps keep the topping fresh, but it’s best enjoyed within the first two days.

4. What if I don’t have a springform pan?
A regular cake pan or a deep dish works as well, but the springform pan makes unmolding easier. If using a regular pan, line it with parchment paper for easy removal.

5. Is this cake very sweet?
The cake has a mild sweetness that comes from the powdered sugar and natural fruit flavors. You can adjust the sweetness by reducing or adding more powdered sugar to the sour cream mixture.

Tips for Making the Best No-Bake Banana and Fruit Delight Cake

1. Choose ripe bananas: Ripe bananas are sweeter and provide the best flavor for the cake. Avoid overripe bananas, as they may become too mushy in the layers.
2. Layer evenly: When layering the biscuits, sour cream, and bananas, try to distribute them as evenly as possible for a balanced texture and appearance in each slice.
3. Keep the fruit glaze simple: The gelatin glaze on top keeps the fruits from drying out. You can also use a store-bought glaze if desired.
4. Experiment with flavors: Add a teaspoon of lemon or orange zest to the sour cream mixture for an extra citrusy note that complements the fresh fruits.
5. Serve chilled: This cake tastes best when well-chilled, as it helps the flavors set and the layers stay intact when sliced.

Storage Tips

• Refrigerator: Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
• Freezing: Although this cake is best enjoyed fresh, you can freeze individual slices. Wrap each slice in plastic wrap, place in an airtight container, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Serving Tip: For a clean slice, dip a knife in warm water and wipe it dry between cuts.

Conclusion

This No-Bake Banana and Fruit Delight Cake is a wonderfully fresh and creamy dessert option. The layers of soft biscuits, creamy sour cream, and sweet bananas make it indulgent, while the fruit toppings add a refreshing and colorful finish. Ideal for summer celebrations, casual dinners, or as a light yet satisfying dessert, this cake brings both simplicity and elegance to the table. Whether you’re a novice or a seasoned baker, this recipe is straightforward and doesn’t require advanced skills. The end result is a treat that everyone will love, proving that you don’t need an oven to create something memorable and delicious! Enjoy every creamy, fruity bite.