August is coming to an end but it is saying goodbye in a big way, with maximum temperatures that even break records in various parts of Spain. Soon we hope that the panorama will change, but we will still have summer for a while and nobody wants to be too hot in the kitchen. Let’s celebrate these last weeks of summer with festive cakes, but no oven and very refreshing.
We have chosen five of our favorite summer cakes that do not need to turn on the oven at any time, just a touch of microwave or bain-marie to melt an ingredient, and some patience to let them cool in the fridge. They are very simple, some of them with very few ingredients, great for share or do with children and prepare for the end of the holidays.
With chocolate, lemon, yogurt and cheese, pineapple or milk shake, the five tarts look so appetizing that it will be difficult to choose just one to try at home.
Meringue milk mousse cake
Ingredients. 150 g of Neapolitan-type cinnamon biscuits, 60 g of butter, 12 g of neutral powdered gelatin, 150 ml of whole milk, 1 cinnamon stick, 1 lemon peel, 350 ml of very cold whipping cream, 50 g of icing sugar, 180 ml of condensed milk, 3 egg whites pasteurized at room temperature, ground cinnamon.
Elaboration. Crush the cookies with the melted butter. Line the bottom of a 20 cm detachable mold with this mixture. We reserve in the fridge. We hydrate the gelatin in a bowl with a little milk. We put the rest in a small saucepan together with the cinnamon stick and the skin of half a lemon. Bring to a boil and immediately turn off the heat. Remove the cinnamon and lemon. Add the hydrated gelatin to the milk and stir with a whisk to integrate. Then we also add the condensed milk, cover and let it warm slightly. We beat the very cold cream with some rods. When it is semi-assembled, add the sugar and beat again until it is firm. We reserve in the fridge. Whip the whites with a whisk until they are firm. Add the ground cinnamon and stir to integrate. Mix with the milk mixture, stirring carefully with soft and enveloping movements. Add this mixture to the whipped cream, mixing gently as well. Fill the mold and smooth the surface. We keep in the freezer about 12 hours to solidify. Remove the contour of the mold and let it thaw in the fridge.
Complete recipe | Meringue milk mousse cake
Two chocolate cake without oven
Ingredients. 400 g of dark chocolate, 200 g of milk chocolate, 600 ml of liquid whipping cream, 600 ml of whole milk, 3 sachets of curd powder, cocoa powder, fruit and mint leaves to decorate.
Elaboration. Divide the dark chocolate into two parts and chop it. Place one part in a saucepan over the heat together with 200 ml of milk, 200 ml of liquid cream and the contents of one of the curd envelopes. Heat while stirring constantly, until the mixture thickens. Pour into a 20-22 cm removable mold. We clean and dry the saucepan and place the chopped milk chocolate with 200 ml of milk, 200 ml of liquid cream and the content of another of the curd envelopes. Heat while stirring until the mixture thickens. Pour over the layer of first chocolate carefully and letting the mixture fall on a spoon so that the base layer does not deform. We extend well. We repeat the previous operation with what remains of dark chocolate, milk, cream and curd. Let the cake cool to room temperature before putting it in the fridge, a minimum of four hours. When the time comes to consume the cake, we remove it from the fridge and unmold it. Cover with cocoa powder and decorate.
Complete recipe | Two chocolate cake without oven
Quid Sweet Gray Removable Round Mold Painted Steel 22cm Black
lemon mousse cake
Ingredients. 150 g of Maria biscuits, 75 g of melted butter, 5 ml of anise liqueur, 200 g of lemon juice, 180 g of sugar, 5 sheets of gelatin, 120 g of Greek yoghurt, 350 g of heavy whipping cream cold, icing sugar to taste.
Elaboration. Crush the cookies with the melted butter and the aniseed. We cover with it the base of a removable mold lined with parchment paper. Soak the gelatin leaves in a bowl with plenty of cold water for five minutes. Heat the juice and sugar in a saucepan. When the sugar dissolves, remove it and add the hydrated and drained gelatin. We remove to incorporate. Add the yogurt and stir again until smooth. Transfer the mixture to a bowl so that it tempers faster. Whip the very cold cream together with the icing sugar. To prevent lumps of gelatin from coming out, add a couple of tablespoons of whipped cream to the bowl with the lemon juice. We remove to integrate and repeat the operation. Then add the contents of the bowl with the lemon to the bowl with the cream little by little, stirring well after each addition with enveloping movements. Fill the mold with the mixture obtained and store in the fridge overnight. When ready to serve, remove it from the mold and decorate as desired.
Complete recipe | lemon mousse cake
Cheesecake with yogurt and honey
Ingredients. 200 g oat digestive biscuits, 60 g melted butter, 340 g very thick Greek yoghurt, 400 g cream cheese, 40 g icing sugar, 1 teaspoon lemon zest, 150 g white chocolate, fresh thyme or dry and honey.
Elaboration. Crush and mix the biscuits with the melted butter and a tablespoon of fresh thyme or a little less dry thyme. We place baking paper at the base of a tart mold and, on it, the biscuit. We keep it in the fridge. In a large bowl with the help of a hand mixer, mix the Greek yogurt (discard all the whey), cream cheese, icing sugar, and a teaspoon of lemon zest. Melt the white chocolate in a bain-marie and add it to the rest of the mixture. Stir well, spread everything on the biscuit base and refrigerate it for at least two hours. After this time, we unmold and crown the cake with a little honey to taste and some fresh thyme leaves.
Complete recipe | Cheesecake with yogurt and honey
Pineapple and coconut mousse cake
Ingredients. 300 g of digestive type biscuits, 80 g of melted butter, 500 g of very cold whipping cream, 800 g of natural pineapple or in its juice, 80 g of sugar, 2 sachets of pineapple-flavored powdered gelatin, 50 g of coconut grated.
Elaboration. Crush the biscuits and mix with the melted butter, lining the base of a removable 22-24 cm cake pan lined with baking paper on the bottom. We reserve in the fridge. Whip the cream and store it in the fridge. Crush the pineapple in its juice (reserving 1 or 2 slices to decorate), the sugar and the gelatin. We put the mixture in a saucepan and heat it without letting it boil, stirring so that it does not stick, then we let it cool but without letting it curdle. Gradually add the pineapple mixture to the cream and mix with enveloping movements. Pour over the biscuit base and let cool for about 4 hours, better if it is all night. Sprinkle with the grated coconut, decorate with the reserved pineapple slices, remove the ring from the mold and serve.
Complete recipe | Pineapple and coconut mousse cake
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