Glacier cake: Zero-waste dessert bursting with fruit flavors

If you haven't heard of 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 flavor. It also perfectly fits the principles of a zero-waste kitchen. It works great in the summer when cold cakes are all the rage.

Many people wonder what to do with the fruit remnants left in the juicer. It's a shame to throw them away, but on the other hand, a lot of flavor and aroma has gone along with the juice. If you also face such a dilemma, be sure to check out the glacier cake recipe. You will never get rid of the remnants from the juicer again.

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

Ingredients:

                      
• 1 package of round ladyfingers
• 11 oz of tub cheese
• 4 lemon jellos
• 1 pear jello
• 7 oz cherries after juicing (or slightly less fresh)
• 3 tablespoons of sugar

Preparation:

                                  
1. Dissolve the lemon jellos in 1 cup of boiling water. Set the mixture aside to cool.
2. Beat the cooled jello 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. Arrange the ladyfingers tightly.
4. Pour the prepared mixture onto the sheet and refrigerate to set.
5. Press the cherry remnants through a strainer. If using fresh cherries, pit them and cut them into smaller pieces. Fresh cherries will have a lot of juice, so you can use slightly less.
6. Mix the cherries with sugar. If using remnants, heat them so the sugar dissolves well.
7. Dissolve the next two lemon jellos in 1 cup of hot water. Add the pressed cherries to them. Cool the mixture (if using whole cherries, arrange them on the set cheese mixture).
8. Pour the cooled cherry mixture over the set cheese mixture. Refrigerate.
9. Dissolve the pear jello in 1.7 cups of water and set it aside to cool. When it starts to set, pour it over the cherry layer. Refrigerate until completely set.