Glacier cake revolution: Turning juicer remnants into dessert delight

There are several recipes for glacier cake. I usually prepare this dessert during cherry season, as many fruit remnants are left in the juicer. These remnants form the base of my cake. Be sure to check out this recipe.

If you haven't heard of the glacier cake yet, it's time to change that. It's a very simple cake, almost like a cheesecake. Moreover, this dessert does not require baking and is full of fruity flavour. It also aligns perfectly with the principles of a zero-waste kitchen. It works wonderfully in the summer when cold cakes are all the rage.

Many people wonder what to do with the fruit remnants in the juicer. It's a shame to throw them away, but they also extract a lot of flavour and aroma along with the juice. If you face such a dilemma, check out the glacier cake recipe. You will never discard the remnants from the juicer again.

As I mentioned, glacier cake is almost like a cheesecake. On the one hand, it does require cheese, which can be the type from a tub, but there are so many different layers in this dessert that the cheese takes a back seat. The cake's name refers to nothing other than ice cream, as a well-chilled glacier cake tastes similar.

Ingredients:

• 1 package of round sponge fingers,
• 300 grams of tub cheese,
• 4 lemon jellies,
• 1 pear jelly,
• 200 grams of cherries after juicing (or slightly less fresh),
• 3 tablespoons of sugar.

Preparation:

1. Dissolve the lemon jellies in 235 millilitres of boiling water. Then, set the mixture aside to cool.
2. Beat the cooled jelly with a mixer until it forms a foam. Gradually add the cheese to the foam while continuing to mix.
3. Line the bottom of a baking sheet or springform pan with parchment paper. Then, arrange the sponge fingers tightly.
4. Pour the prepared mixture onto the sheet and then set it in the refrigerator.
5. Press the cherry remnants through a strainer. If you are using fresh cherries, pit them and cut them into smaller pieces. Fresh cherries will have a lot of juice so that you can use slightly less.
6. Mix the cherries with the sugar. You can heat remnants so the sugar dissolves well.
7. Dissolve the next two lemon jellies in 235 millilitres of hot water. Then add the pressed cherries. Cool the mixture (if you use whole cherries, arrange them on the set cheese mixture).
8. Pour the cooled cherry mixture over the set cheese mixture. Put everything back in the refrigerator.
9. Dissolve the pear jelly in 400 millilitres of water and set it aside to cool. When it starts to set, pour it over the cherry layer. Put it back in the refrigerator to set it completely.