Turn fruit remnants into delicious no‑bake glacier cake

There are several recipes for glacier cake. I usually prepare this dessert during cherry season because there are often a lot of fruit remnants left in the juicer. These remnants become the base of my cake. Be sure to check out this recipe.

If you haven't heard of glacier cake yet, it's time to change that. It's a very simple dessert, almost like a cheesecake. Moreover, this dessert does not require baking and is full of fruity flavour. It also perfectly fits the principles of a zero-waste kitchen. It works great in the summer when cold cakes are all the rage.

Many people wonder what to do with the fruit remnants in the juicer. It's a shame to throw them away, but on the other hand, a lot of flavour and aroma has gone along with the juice. If you are facing such a dilemma, check out the glacier cake recipe. You will never get rid of the remnants from the juicer again.

As I mentioned, glacier cake is almost like a cheesecake. On the one hand, it does require cheese, which can be the one from a tub, but there are so many different layers in this dessert that the cheese takes a back seat. The cake's name refers to nothing but ice cream—a well-chilled glacier cake tastes similar.

Ingredients:

          
• 1 package of round ladyfingers,
• 325 grams of tub cheese,
• 4 lemon jellos,
• 1 pear jello,
• 200 grams of cherries after juicing (or slightly less fresh),
• 3 tablespoons of sugar.

Preparation:

                
1. Dissolve the lemon jellos in 250 millilitres of boiling water. Then set the mixture aside to cool.
2. Beat the cooled jello with a mixer until it forms a foam. Gradually add the cheese to the foam while continuing to mix.
3. Line the bottom of a baking sheet/springform pan with parchment paper. Then arrange the ladyfingers tightly.
4. Pour the prepared mixture onto the sheet and then put it in the refrigerator to set.
5. Press the cherry remnants through a strainer. If you are using fresh cherries, pit them and you can cut them into smaller pieces. Fresh cherries will have a lot of juice in them, so you can use slightly less.
6. Mix the cherries with sugar. If you are using remnants, you can heat them so the sugar dissolves well.
7. Dissolve the next two lemon jellos in 250 millilitres of hot water. Then add the pressed cherries to them. Cool the mixture (if you are using whole cherries, arrange them on the set cheese mixture).
8. Pour the cooled cherry mixture over the set cheese mixture. Put everything back in the refrigerator.
9. Dissolve the pear jello in 425 millilitres of water and set it aside to cool. When it starts to set, pour it over the cherry layer. Put it back in the refrigerator to set completely.