Light summer cake recipes

2023. 07. 03.

Summer cooling cakes

Summer is raging. There is not a single cloud in the sky. The sun's rays are warm. The heat is sweltering. You are sitting on your terrace, in the shade. Although there is a small, pleasant breeze, you still feel the heat. You sip ice-cold lemonade to quench your thirst, but something is still missing.

Something really refreshing, cooling and light snack.

Something light, fruity, sweet or perhaps tart.

A light summer cake!

Summer cakes without baking

In the heat, it is not necessarily a good idea to turn on the oven, so that it can also heat the apartment. No-bake cakes were invented just for this case!

Desserts in glasses, for example, are simple and great solutions. They can be varied in countless ways, are easy to cool and of course delicious! Biscuits, cottage cheese, fruit, jam, pudding, foam, yogurt, ice cream can be included - the range of possibilities is endless. You can even caramelize the ingredients with a kitchen torch.

Chestnut puree is the king of desserts. It can be prepared in seconds and the taste speaks for itself! If you also want to handle the serving in style, you can also use a glass such as the Fingerfood cup square made of decomposing sugarcane.

Cottage cheese summer cake: peach and cottage cheese pie

Cottage cheese can also be very tasty in the summer heat. And what better way to combine cottage cheese than with heavenly, seasonal fruits? What else could be tastier than a peach curd pie - either cold or warm...?

Ingredients

For the dough of the pie, you will only need 30 dkg of flour, 25-30 dkg of butter (it is a great choice to use shaped homemade butter), and some water.

And for the filling, 5-6 peaches (you can use peaches, apricots or even nectarines if you like), 2 eggs, 25 dkg of cottage cheese, 10 dkg of yogurt, 1 lemon, 1 pinch of vanilla and 1-2 tablespoons of powdered sugar.

Preparation

Grease the pie pan with butter, flour it and put it in the fridge! Mix 30 dkg of flour with 25 dkg of cubed cold butter and a pinch of salt with quick movements, then add 6 tablespoons of cold water and knead until smooth! Wrap it in plastic wrap and put it in the fridge to rest!

20 minutes later, take out the dough and the pie pan! Roll out the dough on a floured board or a silicon pastry mat and place it in the mold! Prick it with a fork, then put it in the freezer for 2 minutes!

Place the cold dough in the oven preheated to 220 degrees. Bake until light brown, then set aside while you prepare the filling!

Core the peaches and separate the eggs! Whip the egg whites into a foam! Mix the cottage cheese with the yogurt, add some grated lemon peel, egg yolks, vanilla and powdered sugar. Then very carefully fold in the egg white foam.

Pour the resulting cream into the cooled pie dish, and place the sliced ​​peach on top! Put the pie in the preheated oven for another 20-30 minutes, and the mouth-watering peach and cottage cheese pie is ready!

Fruity summer cake: currant dream

But peaches are not the only fruit that can be used to make divine summer cakes.

How about currants, for example? Its unmistakable taste makes the experience unforgettable!

Ingredients

The currant dream consists of dough and cream, with some decorations on top.

For the dough, you need 8 eggs, 8 tablespoons of sugar and 8 tablespoons of flour, as well as 1 teaspoon of baking powder and 1 teaspoon of baking soda.

For the cream, 1 liter of milk, 8 tablespoons of semolina, 20 dkg of margarine, 20 dkg of powdered sugar and approx. You will need 50-60 dkg of currants.

Preparation

Making the currant dream dough begins with separating the eggs. You have to mix the egg yolks with sugar until foamy. And beat the protein into a stiff foam!

Mix the baking powder and baking soda into the flour. Pour the sugary egg yolk into the hard foam and mix carefully! Sift in the flour mixture and continue mixing carefully.

Pour the mixture into a pan lined with baking paper (approx. 15-20 cm x 30-40 cm) and smooth it evenly. Bake in a preheated oven at 180 degrees for 20-25 minutes.

While the dough is baking, you can prepare the cream. Start by making a traditional milk begriz from milk and semolina - but without sugar! Then let the semolina cool. Meanwhile, mix the room temperature margarine with the powdered sugar and pour it into the completely cooled milkshake. Mix everything while adding the washed currants.

After the dough is baked, let it cool and carefully peel off the baking paper. Cut in half horizontally. Apply the cream evenly on the bottom part, then put the top part back on! Cool and rest the whole thing in the fridge for a few more hours. Finally, as a decoration sprinkle with powdered sugar, and place a few currants on top!

We hope we were able to give you a few ideas about what kind of light summer cakes would be good in the heat! And if you still need some tools to make them, take a look at our online store: you'll definitely find what you need here!