No-Bake Dessert: Freeze Cake

Here's an old favorite dessert.

To some not too familiar with the Freeze Cake, it's commonly called "Float", as in Mango Float, Peach Float, while others may refer to this as "Creme Cake", some may see this cake as a "Trifle".  But more on those cakes on future posts.

I haven't made this cake in years and I only remembered about it when my childhood best friend said she's coming over to visit and I thought I'd treat her with dessert that we loved preparing (and eating!) in our 20's.

It was also the perfect timing since I received quite a number of Fruit Cocktails and All Purpose Creams as gifts.(Thank you, my dear neighbors!)

So I was able to rustle up the few ingredients I needed:

Broas or Lady Fingers, 1 big can
All Purpose Cream, 2 packs whipped with
Powdered Sugar, 1/2 cup
Fruit Cocktail, 1 can drained

Just like making a trifle, all ingredients are carefully layered starting with a little cream at the bottom, then a layer of Broas.  Normally, I would use a rectangular or square pyrex dish, but I wanted to make a good presentation and serve the cake in one of my cake stands, thus out come my 9-inch spring form pan. :-)

While I was doing my Freeze Cake, probably the only thought running inside my head was this:  For the love of me, I couldn't recall which comes next after the first layer of Broas, was it cream first or fruit?

Oh well, I just winged it.  hehheehheeh...

For 1 layer, I spread a big dollop of cream then laid out the fruits.  For the next, fruit first then cream! And just like making a Lasagna, every layer mattered.  Sandwiched in between layers of the broas, were thick whipped cream and an even distribution of fruits giving the former a sweet, tangy flavor encompassed by the lightly sweetened cream.

And the best part is, no wastage here for the crumbs are used to top the cake as decorations and also serves as barrier between the cream and the plastic.

The whole cake is then covered in plastic wrap before I put it in the freezer.

And then I wait.

Wait for it.

For atleast 24 hours.

During that time, the juices of the fruit combined with the cream would slowly seep into the broas turning the once crusty pastry to a soft sponge-like cake.

And voila!  Here it is served during dinner.

* update as of 1/11/16 : broas, then fruit, then cream. :-)