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

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!