No-Bake Ladyfinger Cake: Layers of Sponge Fingers and Whipped Cream That Set Overnight, No Oven

This no bake ladyfinger cake brings the holiday mood straight to the plate: sweet sponge fingers layered with a light whipped cream that holds its shape, finished with a chocolate drizzle.

You need only a handful of ingredients and very little time. The sponge fingers soften in the cream overnight until the cake is sliceable and tender, and you can adapt it with your own ideas. It also takes up very little space on the table.

Ingredients

Instructions

1. Prepare the gelatin: Dissolve the lemon gelatin mix in 3/4 cup plus 1 tablespoon (200 ml) hot water. Stir until completely dissolved, then let it cool.
2. Make the cream: Whip the cold heavy cream with the powdered sugar until stiff. Add the cooled gelatin and whip briefly, just until combined.
3. Assemble the cake: Line a springform pan (about 9 inches / 23 cm) with parchment paper and arrange a layer of cocoa sponge fingers on the bottom.
4. Spread part of the cream over the sponge fingers in an even layer.
5. Add a layer of plain sponge fingers and top with more cream.
6. Repeat with another layer of cocoa sponge fingers, cream and plain sponge fingers, smoothing each layer.
7. Spread the remaining cream over the last layer of sponge fingers.
8. Make the glaze: In a small bowl, combine the milk chocolate and heavy cream. Warm gently, stirring, until smooth.
9. Finish: Drizzle the chocolate glaze over the top with a spoon to make irregular streaks.
10. Chill the cake in the refrigerator overnight until set.
11. Serve: The next day, cut the cake into slices and serve.

Video Recipe

Tips for Perfect No Bake Ladyfinger Cake

• Use good ingredients. Quality sponge fingers and cold, fresh heavy cream make the cake fluffy and delicate.
• Give it time. Let the cake rest in the refrigerator for at least several hours, preferably overnight, so the flavors come together.
• Serve with a topping. Fresh fruit or grated chocolate add extra flavor.

Frequently Asked Questions (FAQ)

• Why is gelatin added to the cream? The gelatin mix stabilizes the whipped cream so the layers set firmly and the cake can be sliced cleanly.
• Can I make this cake ahead for Christmas? Yes, it must be made ahead. Chill it overnight and serve it the next day.
• How should I store it? Keep the cake covered in the refrigerator and serve it chilled. It is best within about 3 days.
• What if I cannot find cocoa sponge fingers? Use plain ladyfingers for all the layers (about 17.6 oz / 500 g in total). The cake will be lighter in color; the chocolate drizzle still adds a cocoa note.
• What size pan do I need? A 9-inch (23 cm) springform pan is a good fit. Parchment paper on the bottom makes it easy to lift out.

This no-bake cake is a simple choice for a holiday table, and the gentle flavor pleases everyone.

The recipe is based on a version by Sprint Cooking, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.