No-Bake Raspberry Cake

This No-Bake Raspberry Cake is a refreshing treat, perfect for hot summer days. Resembling the flavor of ice cream, this dessert is sure to impress with its creamy texture and tangy raspberry topping. It’s a delightful and visually appealing summer cake.

Why You’ll Love This:

• No Oven Needed: Ideal for summer when you want to avoid heating the kitchen.
• Raspberry Freshness: The tangy raspberries offer a refreshing zing.
• Creamy Delight: Mascarpone or cream cheese provides a smooth, creamy base.

Perfect Occasion: This cake is perfect for summer gatherings, picnics, or as a cool dessert after a barbecue. It’s also great for impressing guests at garden parties.

Ingredients:

• For the Base:
  • 3 packets of ladyfinger biscuits (40-45 pieces)
  • 1 cup milk (for soaking the biscuits)
  • 1/2 cup desiccated coconut
• For the Cream:
  • 2 packets of whipping cream
  • 2 packets of cream stiffener
  • 400g mascarpone or cream cheese
  • 1/2 cup powdered sugar
  • 1 bowl of raspberries (200g)
• For the Topping:
  • 1 bowl of raspberries (or 3-4 tbsp of Rotegrütze)
  • 1 tbsp cornstarch
  • 1 cup powdered sugar
  • 1 cup water

Instructions:

1. Prepare the Cream:
   • Whip the cream and cream stiffener until stiff.
   • Mix in mascarpone or cream cheese and powdered sugar, then refrigerate to firm up.
2. Prepare the Base:
   • Cut ladyfinger biscuits to fit the mold (as shown in the video).
   • Dip each piece first in milk, then in desiccated coconut, and arrange them around the mold’s edges.
   • Place the smaller biscuit pieces at the mold’s bottom.
3. Assemble the Cake:
   • Break 4-5 biscuits into small pieces and mix gently with raspberries and prepared cream.
   • Pour this mixture into the mold, smooth the top, cover with cling film, and refrigerate for at least 5-6 hours.
4. Prepare the Topping:
   • Cook remaining raspberries, powdered sugar, and dissolved cornstarch in water until thickened.
   • Cool slightly.
5. Unmold and Serve:
   • Invert the cake onto a serving plate, remove the mold, and pour the cooled raspberry sauce over the top.

Notes:

• This cake is best served chilled, making it a refreshing end to any meal.
• The contrast between the creamy base and the tangy raspberry topping makes it a hit among all age groups.