Dried Fruit and Nut Layered Cake with Sour Cream and Condensed Milk

1. Prepare the Dried Fruit and Nuts:
Start by rinsing the prunes, raisins, and dried apricots in warm water. This will help soften the dried fruits and make them easier to work with.
Once rinsed, pat the dried fruits dry with a paper towel. Chop the prunes and dried apricots into small pieces. Leave the raisins whole.
Roughly chop the walnuts and slightly crush the roasted peanuts if they are whole. Set the fruit and nuts aside in separate bowls.
2. Prepare the Creamy Filling:
In a medium mixing bowl, combine the room-temperature sour cream and condensed milk. Whisk them together until the mixture is smooth and creamy. The sour cream adds a slightly tangy taste that balances the sweetness of the condensed milk, making the filling perfectly rich but not overly sweet.
Set the filling aside for layering.
3. Crush the Crackers:
Take the fine crackers and crush them into crumbs. You can do this by placing the crackers in a resealable plastic bag and using a rolling pin to crush them until fine, or pulse them in a food processor.
The cracker crumbs will serve as the cake’s base and layers, providing a texture similar to cake or biscuit layers once assembled.
4. Assemble the Cake:
Start by spreading a thin layer of the sour cream-condensed milk mixture onto the bottom of your serving dish or cake pan. This will help the first layer of crackers stick.
Sprinkle a layer of crushed crackers over the cream, covering the entire surface evenly.
Spread a generous layer of the cream mixture over the cracker layer, followed by a scattering of the chopped dried fruits and nuts (prunes, raisins, apricots, peanuts, and walnuts).
Continue layering the cake by alternating layers of crushed crackers, cream mixture, and dried fruits and nuts. Repeat the process until all the ingredients are used, finishing with a layer of cream on top.
5. Let the Cake Set:
Once the cake is fully assembled, cover it with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight. This chilling time allows the cracker layers to absorb the moisture from the cream, creating a soft, cake-like texture.
Before serving, you can garnish the top of the cake with extra chopped nuts or a few pieces of dried fruit for decoration.
Cooking Tips:
Room-Temperature Ingredients: Make sure the sour cream and condensed milk are at room temperature before mixing. This ensures that the filling will combine smoothly without any lumps.
Cracker Texture: The finer the cracker crumbs, the more they will resemble a soft cake layer once they’ve absorbed the cream. If you prefer a bit more texture, you can leave the cracker crumbs slightly larger.
Fruit and Nut Variations: Feel free to customize the dried fruit and nuts in this recipe based on your preferences or what you have on hand. You can substitute almonds, cashews, or pecans for the peanuts or walnuts, and you can use other dried fruits like cranberries or dates.
Assembly Tip: When spreading the cream mixture, be gentle to avoid moving the crackers underneath. Use a spoon or spatula to spread the cream evenly over each layer.
Storage:
Refrigeration: This cake is best stored in the refrigerator due to the creamy filling. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
Freezing: While this cake can be frozen, the texture of the cream may change slightly. If you choose to freeze it, wrap the cake in plastic wrap and store it in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before serving.
Nutritional Facts (per serving, based on 10 servings):
Calories: 320 kcal
Protein: 7 g
Fat: 15 g
Carbohydrates: 42 g
Fiber: 3 g
Sugar: 22 g
Sodium: 100 mg
Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.

FAQs
1. Can I use a different type of crackers?
Yes, you can use any type of fine crackers or biscuits for this recipe. If you prefer a slightly sweeter base, you can use graham crackers or digestive biscuits instead of plain crackers.

2. Can I make this cake ahead of time?
Absolutely! In fact, this cake is best when made a day ahead. Allowing the cake to sit overnight in the refrigerator helps the cracker layers soften and absorb the creamy filling, creating the perfect texture.

3. What other dried fruits can I use?
You can swap the prunes, raisins, and apricots with other dried fruits like cranberries, dates, or figs. Just be sure to rinse them and chop them into small pieces for even distribution in the cake.

4. Can I use a different type of cream for the filling?
Sour cream is used in this recipe for its tangy flavor, but you can also use Greek yogurt or crème fraîche as a substitute. The texture will remain creamy, but the flavor may be slightly different.

5. How do I prevent the cake from becoming soggy?
The key is to make sure you don’t overload the layers with too much filling. The crackers need enough moisture to soften, but too much cream can result in a soggy texture. Follow the layering instructions carefully for the best results.

Conclusion
This Dried Fruit and Nut Layered Cake with Sour Cream and Condensed Milk is a delightful no-bake dessert that’s perfect for any occasion. The combination of dried fruits, nuts, and creamy filling creates a harmonious balance of textures and flavors, while the crushed crackers absorb the cream to form soft, cake-like layers.

Whether you’re making this cake for a family gathering or just as a treat for yourself, it’s sure to impress with its rich taste and simplicity. Plus, it’s versatile enough to be customized with different fruits, nuts, or even types of cream. Make this cake ahead of time, let it chill, and enjoy the sweet, creamy goodness!