Easy cold cake with sour cherries, no-bake and perfect in every season. You can also serve it as a semifreddo by storing it in the freezer. I used a 20 cm (this ONE) mold, if you use a larger mold, double the dose. I used lactose-free condensed milk, which is why it has an amber color. I recommend it even if you are not lactose intolerant because it has a caramel flavor and, in my opinion, it is much tastier than the traditional one. Now let’s see how to make the cold cake with syruped sour cherries, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: No-bake
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the cold cake with sour cherries

to taste Pavesini
1 cup cup heavy whipping cream
3.5 oz oz condensed milk (I used lactose-free condensed milk)
to taste syruped sour cherries
to taste milk

Tools

Electric Beaters
Bake Pans

How to prepare the cold cake with sour cherries

Let’s start preparing the Cold Cake with Sour Cherries, pour the cream into a high-sided bowl and whip it with the electric beaters,
add the condensed milk
and incorporate it with a spatula with movements from top to bottom to avoid deflating the cream.
line the mold with cling film, leaving plenty on the sides so you can fold it over to close it.
dip the Pavesini in cold milk and line the base and sides of the mold.
add the freshly prepared cream,
add the sour cherry syrup
slightly marbled the cream
and add the sour cherries, slightly pressing them into the cream, and also add a little more syrup.
cover the cream with more Pavesini, again dipped in milk, filling any gaps with broken Pavesini.
Cover with cling film and place in the refrigerator for 8 hours or in the freezer.
When serving, remove the cling film from the top, flip it onto a serving plate, cut it into slices, and add a few tablespoons of sour cherry syrup