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Growing up, one of my fondest memories is of my mother preparing this delightful No-Bake Fresh Fruit Cake with Ashta. It’s a simple yet elegant dessert that brings together the natural sweetness of fresh fruits and the rich creaminess of homemade Ashta. Perfect for gatherings or as a refreshing treat, this no-bake cake is both visually stunning and incredibly delicious.
What I love about no-bake cakes is they feel less daunting to make. They come together so quickly and smoothly. This particular no-bake fresh fruit cake has an extra unique quality to it: the fresh fruits. I make it using the fruits my mom always used when making it, but you can swap them out for your favorite fruits. A few other no-bake dessert favorites of mine include No-Bake Nescafe Cake, No-Bake Strawberry Parfaits, and my delicious and popular No-Bake Pumpkin Lasagna.
Recipe Overview
Flavor Profile: A harmonious blend of sweet, tangy fruits complemented by the rich, floral notes of Ashta cream
Method: No-bake, simple assembly
Skill Level: Beginner-friendly
Unique Touches: Incorporates traditional Middle Eastern Ashta cream, offering a unique twist to the classic fruit cake.
Bonus: Packed with fresh fruits, providing essential vitamins and nutrients
Ingredients
For the Fruit Cake:
- Bananas
- Kiwis
- Strawberries
- Mango
- Ground pistachios (for garnish, optional)
- Edible flowers (optional)
- Honey or simple syrup (for drizzling, optional)
For the Homemade Ashta Cream:
- Ricotta cheese
- Cold full-fat milk or heavy cream
- Rose water
- Cornstarch
- Cane sugar (or xylitol)
Ingredient Tip
When making homemade Ashta, using rose water (or a mix of rose water and orange blossom water) gives it that authentic Middle Eastern flavor. But be sure to measure carefully—too much can overpower the cream. Start with the recommended amount and taste as you go. For best results, use pure rose water rather than synthetic or overly perfumed versions, which can give a soapy taste.
How to Make No-Bake Fresh Fruit Cake
Prepare the Fruit:
- Bananas: Peel and slice into ½-inch rounds.
- Kiwis: Peel and slice into ½-inch rounds.
- Strawberries: Wash, remove stems, and slice.
- Mango: Peel, remove the seed, and dice the flesh into small cubes.
Assemble the Cake:
- Layer the Fruits: On a rectangular serving platter, arrange a ring of banana slices around the outer edge. Continue layering the remaining fruits inside the banana ring, evenly distributing them for a colorful display.
Prepare the Ashta Cream:
- Mix Ingredients: In a medium saucepan (off the heat), whisk together the milk and cornstarch until fully dissolved. Add the sugar and rose water, stirring to combine.
- Cook the Mixture: Turn the stove to medium-high heat and place the pot on the burner. Whisk continuously until the mixture thickens to a creamy consistency.
- Combine with Ricotta: Remove the pot from heat. Add the ricotta cheese and whisk until fully combined and smooth.
- Cool the Ashta: Let the Ashta cool for 15 minutes. Use immediately for a soft texture, or cover and refrigerate for a firmer consistency.
Add the Ashta:
- Top the Fruits: Spoon the Ashta cream generously over the arranged fruits, covering them completely.
Garnish and Serve:
- Garnish: Sprinkle with ground pistachios and add edible flowers if desired.
- Chill (Optional): Refrigerate for at least 2 hours for a firmer texture and enhanced flavors.
- Serve: Drizzle with honey or simple syrup before serving for added sweetness.
Recipe Tips
Fresh Fruits: Choose the freshest fruits for heightened flavor. This also helps the fruits maintain color longer and to not get soggy too quick in this cake.
Uniform Slicing: Slice fruits uniformly for an even and aesthetically pleasing presentation.
Chill Time: Allowing the assembled cake to chill enhances the flavors and makes slicing easier.
Serving: Use a sharp knife to cut through the layers neatly when serving.
Substitution and Variations
Fruits: Feel free to use any seasonal fruits you prefer, such as berries, peaches, or grapes.
Sweeteners: Substitute honey with agave syrup or maple syrup if desired.
Ashta Flavoring: Add a hint of orange blossom water for a different aromatic twist.
How to Serve No-Bake Fresh Fruit Cake
This No-Bake Fresh Fruit Cake with ashta is perfect for festive occasions, afternoon teas, or as a light dessert after meals.
Serve it chilled, sliced into squares or rectangles, allowing the vibrant layers of fruit and cream to shine.
Make a pot of tea or coffee to serve guests to cut through the sweetness of the cake. You can also serve with your favorite iced drinks.
Storage Tips
Refrigerate immediately: Once assembled, cover the fruit cake loosely with plastic wrap or store in an airtight container and keep it in the fridge.
Best within 1–2 days: The fresh fruit will start to release juices and soften, so it’s ideal to enjoy it within 24–48 hours.
Avoid freezing: This dessert does not freeze well—both the fruit and the ashta will change texture once thawed.
Ashta storage: Homemade ashta can be stored separately in an airtight container in the fridge for up to 3 days. Give it a stir before using if it thickens.
Frequently Asked Questions
Yes! You can prep the fruit and ashta cream a few hours in advance. Assemble the cake and refrigerate it for at least 2 hours for the best texture and presentation
If you don’t have time to make Ashta, a sweetened whipped cream, ricotta cheese or mascarpone with added rose water and sugar can work as a shortcut—but the flavor and authenticity might be different.
It’s best to drizzle honey or syrup just before serving to avoid the fruit getting soggy or watery.
Other Delicious No Bake Desserts to Try
No-Bake Fresh Fruit Cake
Ingredients
- 3 Bananas
- 2 Kiwis
- 12 oz Strawberries
- 1 Mango
- 32 oz Ashta cream, see recipe below
- Ground pistachios , (for garnish, optional)
- Edible flowers , (optional)
- Honey or simple syrup , (for drizzling, optional)
Ashta Recipe
- 30 oz Ricotta cheese
- 2 cups Whole Milk
- 5 tablespoons Corn starch
- ¼ cup Rosewater
Instructions
Prepare Fruit
- Peel and slice bananas and kiwis into ½-inch rounds.
- Wash strawberries, remove stems, and slice.
- Peel mango, remove the seed, and dice the flesh into small cubes.
Assemble the Cake
- On a rectangular serving platter, arrange a ring of banana slices around the outer edge.
- Continue layering the remaining fruits inside the banana ring, evenly distributing them for a colorful display.
Prepare the Ashta
- In a medium saucepan (off the heat), whisk together the milk and cornstarch until fully dissolved. Add the sugar and rose water, stirring to combine.
- Turn the stove to medium-high heat and place the pot on the burner. Whisk continuously until the mixture thickens to a creamy consistency.
- Remove the pot from heat. Add the ricotta cheese and whisk until fully combined and smooth.
- Let the Ashta cool for 15 minutes. Use immediately for a soft texture, or cover and refrigerate for a firmer consistency.
Add Ashta, Garnish, and Serve
- Spoon the Ashta creamgenerously over the arranged fruits, covering them completely.
- Sprinkle with ground pistachios and add edible flowers if desired.
- Optional: Refrigerate for at least 2 hours for a firmer texture and enhanced flavors.
- Drizzle with honey or simple syrup before serving for added sweetness.
