Tag Archives: no bake

Madarica Kolac – Croatian No-Bake Layer Cake Recipe

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Loaded with chocolate, made in bite-sized pieces, and even better – no baking! If you love all of the above, you’re going to be drooling over “Madarica”, a traditional Croatian dessert that is simple to make, yet tastes VERY delicious. Plus, it looks super impressive which makes it the perfect dessert to prepare for a holiday coffee get-together or an after dinner dessert. 

Madarica has thin layers of chocolate and store-bought crust which make this delicious cake a year-round favorite dessert! This cake is easy to make if you are in luck and can buy the store bought crust by Podravka like the one seen here. This cake is called no-bake because you can purchase the already made layers. If you can’t buy the crust anywhere, no worries – we have included the recipe below! 

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!   

Madarica Cake Recipe

 
A traditional Croatian chocolate cake with thin layers of chocolate and crust.
 
Ingredients:
 
For Cake Crust
 
* If you can’t buy Podravka Madarica Cake Crust, then use this recipe
 
  1. 5 ½ cups all purpose flour
  2. 2 egg whites
  3. 180g sour cream
  4. 1 tsp baking powder
  5. 1 ¼ cup granulated sugar
  6. ¾ cup unsalted butter, softened
For Cake Filling
 
  1. 4 cups milk
  2. 5 tbsp all-purpose flour
  3. 5 tbsp cocoa powder
  4. 1 tsp vanilla extract or vanilla sugar
  5. 1.5 cups sugar
  6. 50g dark chocolate
  7. ¾ cup unsalted butter, softened
  8. 1 tbsp rum
For Cake Glaze
 
  1. 100g dark chocolate
  2. 3 tbsp vegetable oil
  3. 4 tbsp unsalted butter

Instructions:

To Make Cake Layers

  1. In a mixing bowl using an electric mixer, beat together the butter, sugar, egg whites, and sour cream until light and fluffy. Gradually add in flour and baking powder and knead to form a dough.
  2. Preheat oven to 356 F. Separate dough into 6 equal parts and roll out as thin as possible into rectangles on a piece of parchment paper. Transfer to a baking sheet and place another piece of parchment paper on top (to avoid burning the top) of each layer and bake each layer for 8 minutes. The layers must not turn golden, they must stay pale!
 
To Make Cake Filling
 
  • On medium heat, bring milk, sugar, and vanilla to a boil. Separate one part of the milk and whisk in cocoa and flour. Add the mixture into the boiling milk and add in the dark chocolate, always stirring until thickened. Remove from heat and stir in butter and rum. Cover with tin foil until cooled.
To Make Cake Glaze
 
  • In a pot over medium heat, melt chocolate with butter and oil and whisk together until combined.
To Assemble
 
  • Place the first cake layer onto a baking tray and evenly spread one part of filling. Cover with second layer and repeat until finished, making sure the last layer is a dough layer. Pour the hot glaze over the whole cake and transfer cake to fridge to chill overnight. The next day, cut cake into small rectangles and serve!

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*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!   

Whipped Cream Raspberry Pancake Cake

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whipped cream raspberry pancake layer cake recipe easy summer crepe cake better baking bible blog refresing fruit strawberriesPANCAKES WITH WHIPPED CREAM AND RASPBERRIES / CHARLOTTA WASTESON / CC BY

What a fun summer dessert the whole family can make! This cake is made from stacked thin pancakes also known as crepes and smothered with whipped cream and raspberry jam. It’s a no-bake cake that’s so simple to make yet it’s delicious and a wonderful spin on regular cake. If you don’t have raspberries on hand, you can always use strawberries and strawberry jam. Love chocolate? Sneak a few Nutella smothered pancake layers inside!

Whipped Cream Raspberry Pancake Cake

 
Easy summer dessert using pancakes, whipping cream, and jam!
 
Ingredients:
 
For Crepes
 
  1. 2.5 cups white flour (or 1 cup whole wheat flour, + 1.5 cups white flour)
  2. 2 cups milk
  3. 2 eggs
  4. ½ cup water
  5. 1 tbsp oil
For Filling
 
  1. Whipped Cream
  2. Raspberry Jam
  3. Fresh Raspberries to decorate

Directions:

To Make Crepes
 
  1. In a mixing bowl, beat eggs and milk. Slowly mix in flour, water, then oil.
  2. Heat a crepe pan on medium heat and add ½ tbsp. of oil. Pour in ½ cup of crepe batter, tilt pan to swirl around batter and make sure the crepes are thin!
  3. Let each crepe cook for a minute, flip over and cook for 30 seconds.
  4. Remove and stack on a plate.
To Assemble Cake
 

Slather raspberry jam on first layer, stack with second crepe and slather on whipping cream. Repeat until you run out of crepes. Frost the top layer with whipping cream and decorate with fresh raspberries.

Notes

I like to spice up my crepes so I add a dash of cinnamon and ground flax seed!

No Bake Chocolate Salami

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Even though it’s not an actual salami, this desert sure looks like one. It’s an super easy recipe that is “no bake” so you can prepare it ahead of time, let it sit, and voila your ready to entertain guests and family with this chocolatey favorite. 

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*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!   

 
No Bake Chocolate Salami
 
A simple and delicious desert to wow your family and guests.
 
Ingredients:
 
  • 7.05 oz (200 g) dark chocolate
  • 3.5 oz (100 g) butter
  • 2 egg yolks
  • 1 tbsp cocoa powder
  • 1 tbsp sugar
  • 2 tbsp dark rum
  • 1.4 oz (40 g) almonds
  • 2.1 oz (60 g) arrow root or baby cookies
  • pinch of salt
  • powdered sugar
Instructions:
 
  • On low heat, melt butter with chocolate. Add egg yolks to the mixture, stir for 1 minute.
  • Add sugar, cocoa powder, salt and rum. In the end, add crushed cookies and crushed (or roughly chopped) almonds. Stir to combine. Let cool slightly.
  • Using parchment paper, roll it and shape a log. Wrap in plastic wrap and let cool in the fridge.
  • When the mixture is cooled, roll it into powdered sugar and cut slices. Serve.

Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.