Independence Day No Bake Cake

We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States;

The Declaration of Independence July 4, 1776

Recipes in this PostIndependence Day No-Bake Cake

Last year, I made a big to-do about 4th of July, barbecued London Broil with Rosemary and Mushrooms, and I made a Balsamic Strawberry and Blueberry Trifle with Lemon Cream. They were both very good, but this year, with the move, and the hot weather, not so much.

This morning, when I was out looking for what to make for dinner, I was at the local Armenian store and came across Wafel torte, my favorite start to making a no-bake cake. Not only was it no-bake, it was rectangular and there were boxes of strawberries and blueberries on the counter. I was excited to be making a cake for the 4th after all.

I put condensed milk and Nutella in the layers of the cake, made a sour cream buttercream to top it, and Spane helped me decorate it. He also helped take the pictures, and contributed his necklace that hums the Star Spangled Banner – it’s very annoying.

Spane wearing his "singing" necklace

Spane wearing his “singing” necklace


Recipe: Independence Day No Bake Cake

Ingredients

  • 1 Wafel Torte package (5 tortes)
  • 1 can sweetened condensed milk
  • 1/2 cup Nutella
  • Sour Cream Buttercream Frosting
  • Strawberries
  • Blueberries
  • 1 teaspoon Balsamic Vinegar
  • 2 teaspoons cane sugar

Instructions

  1. Cut the strawberries into quarters. You should then have enough to make the red stripes. Add to the bowl of strawberries the vinegar and sugar. Mix carefully, and refrigerate.
  2. Using a spatula, spread some of the sweetened condensed milk on a torte. Make sure you cover the whole thing, You should use about a quarter of the can.
  3. Put another torte on top of that one, and put down evenly with your hands so the layers are stuck together.
  4. Put some of the sweetened condensed milk on this layer as well.
  5. Put the third layer, and again, press down evenly.
  6. On the third layer, spread the Nutella all over.
  7. Put the fourth layer, and again, press down evenly.
  8. Cover this layer with more of the sweetened condensed milk. You should still have some left over that you can make Thai Iced Coffee or Thai Iced Tea.
  9. Put the last layer, and cover this with plastic wrap or wax paper. Get something large, like a cookie sheet, and carefully put that on top of the plastic. Weigh that down as well with a heavy pot or sugar/flour canister. Let it sit for a few hours.
  10. If you can, put it in the refrigerator and let it set over night.
  11. When it is set, prepare the Sour Cream Buttercream Frosting.
  12. Remove the covering from the cake, and spread the frosting on top. Be generous.
  13. Use a chop stick or a clean pencil top to draw 12 evenly spaced line on the cake. Those will form the 13 stripes.
  14. Mark off a rectangular region in the upper left hand quadrant. This will be for the stars.
  15. Carefully place the strawberries in every other area between the lines, starting at the bottom, and also at the top. You should have 7 red lines, and 6 white ones. Do not put strawberries in the area designated for the stars.
  16. When you have completed the stars, count out and place the 50 blueberries in the designated blueberry area.
  17. Refrigerate the cake until ready to serve.
  18. When you serve it, you will want to use scissors, as a plain knife will not cut through this. It’s kind of like a really, really big wafer cookie.

Quick notes

When you serve this cake, you will want to use scissors, as a plain knife will not cut through it. It’s kind of like a really, really big wafer cookie.

Variations

You can use other fillings, and other toppings. Have fun! See more wafel torte cake recipes.

Preparation time: 4 hour(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Sour Cream Buttercream Frosting

Summary: This is a good frosting as it is not overly sweet

Ingredients

  • 1 stick unsalted butter
  • 1/2 cup real sour cream
  • 1 box powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a standing mixer, put the butter, and beat until it is creamy.
  2. Add half of the sour cream.
  3. Start adding the powdered sugar, about half of the box, and mixing as you go along.
  4. Stop the mixer and wipe down the sides of the bowl.
  5. Add the vanilla and mix. Stop the mixer and wipe the sides of the bowl.
  6. Add the rest of the sugar, and mix. Use your judgment to determine how much of the sour cream you need to add to get a good consistency. This will depend on how humid it is in your kitchen, and how liquid your sour cream is.

Quick notes

Please use real, whole sour cream. Don’t get low-fat or fat-free. Look at the ingredients – if it says anything other than cultured cream, don’t buy it.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.


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5 Responses to Independence Day No Bake Cake

  1. Madeleine Longe says:

    I am so happy I found your site. I really found you by mistake, while I was browsing on Yahoo for something else. Anyways I am here now and would just like to say thank you for a great post and an all round inspiring blog. (I also enjoy the theme/design), I don’t have time to read through it all at the minute, but I have added your website to my favorites, so when I have time I will be back to read more. Please do keep up the awesome job!

    • Adrienne Boswell says:

      Well, thanks for the kind words, Madeleine. I hope you come back soon and see what’s in store. Back to School is coming up, plans for Halloween, and Spane’s 10th birthday are all in the works!

  2. Wenona Blomstrand says:

    I am so glad I stumbled upon your site. I really found you by mistake, while I was browsing on Bing for something else. Anyways I am here now and would just like to say thank you for a tremendous post and an all round inspiring blog. (I also love the theme/design), I don’t have time to read through it all at the moment, but I have added your website to my favorites, so when I have time I will be back to read more. Please do keep up the awesome job!

  3. Julia says:

    That looks really tasty! I’m going to see if I can find those in my neighborhood. I noticed there really ARE 50 blueberries.

  4. Georgia says:

    How many blueberries? Are there really 50?