This no-bake raspberry cake is a refreshing and delightful dessert that combines the tangy sweetness of fresh raspberries with the smooth creaminess of a light filling. Without the need for an oven, this dessert comes together effortlessly and is the perfect treat for any occasion. Whether you’re hosting a dinner party or just craving a fruity delight, this raspberry cream cake will hit the spot.
Why You’ll Love This Recipe
This cake offers a balance of flavors with its fresh raspberry filling and smooth cream, making it a refreshing yet indulgent dessert. It’s also incredibly simple to prepare since there’s no baking required, saving you both time and effort. The crunchy layers of ladyfingers add texture, while the white chocolate ganache elevates the dessert with a decadent finish. It’s a dessert that feels fancy but requires minimal work!
Perfect Occasion
Ideal for summer gatherings, birthdays, or any celebration where you want to impress your guests without spending hours in the kitchen. This cake is also perfect for light, refreshing post-dinner indulgence that leaves you satisfied but not overly stuffed.
Decoration Tips
For a beautiful presentation, garnish with fresh raspberries and a sprinkling of freeze-dried raspberries right before serving. You can also pipe a few rosettes of whipped cream on top and scatter mint leaves for added color. Create a marbled effect on the ganache by drizzling raspberry syrup over the cake and using a toothpick to swirl patterns.
Ingredients:
Raspberry Filling:
- 250g fresh raspberries
- 90g granulated sugar
Cream Layer:
- 75g raspberry jam
- 200g cream cheese (at room temperature)
- 16g whipped cream stabilizer
- 8g vanilla sugar
- 40g granulated sugar
- 350ml heavy cream (cold)
Ladyfinger Layer:
- Ladyfingers (amount as needed)
- Milk (for dipping)
- 30g raspberry jam
White Chocolate Ganache:
- 50ml heavy cream
- 100g white chocolate (chopped)
Garnish:
- Freeze-dried raspberries
- 20g raspberry jam
- Fresh raspberries
- Whipped cream
Instructions:
- Prepare the Raspberry Syrup: Place the raspberries and sugar in a skillet over medium heat. Cook for 7-10 minutes, stirring occasionally, until the raspberries break down and release their juices. Strain the mixture through a sieve into a bowl to remove the seeds, pressing with a spoon. Pour the syrup into a piping bag and set aside.
- Make the Cream: In a large bowl, mix the cream cheese, whipped cream stabilizer, vanilla sugar, granulated sugar, and raspberry jam. Beat for about 1 minute. Gradually add the heavy cream while mixing, and continue beating until stiff peaks form. Transfer the cream to a piping bag.
- Assemble the Base: Lightly dip the ladyfingers into milk, making sure they’re moist but not soggy. Line the edges and bottom of a springform pan (or any cake pan) with the dipped ladyfingers.
- Layer the Cream and Syrup: Spread half of the raspberry cream evenly over the ladyfingers. Pipe 30g of raspberry syrup in lines over the cream. Add another layer of dipped ladyfingers on top of the cream and repeat with the remaining raspberry cream.
- Prepare the White Chocolate Ganache: Heat the 50ml of heavy cream just until it begins to boil. Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth.
- Add the Ganache: Pour the white chocolate ganache over the top of the raspberry cream cake. Use a spoon to smooth it out evenly.
- Decorate with Raspberry Syrup: Drizzle 20g of raspberry syrup on top of the ganache. Use a toothpick to create swirling patterns for a decorative effect. Place the cake in the refrigerator for several hours or overnight to set.
- Garnish: Before serving, garnish the sides of the cake with freeze-dried raspberries for added texture and flavor. Cut the cake into slices and top each slice with fresh raspberries and whipped cream.
Enjoy!
This no-bake raspberry cake is a delicious and impressive dessert that’s sure to be a hit with everyone who tries it!
