No‑bake blueberry and raspberry cake: A refreshing summer treat

When the bushes are full of delicious, juicy, fragrant fruits, it's worth making the most of this time. My favourite summer flavour is a delicious blueberry and raspberry cake. It looks spectacular!

A no-bake cake is easy for everyone and is great for hot days. The refreshing fruity filling on a base of ladyfingers replaces traditional baked goods, adding lightness to the afternoon treat. When I serve it to my family and friends, everyone immediately asks for a slice, even if they previously claimed they had no room for dessert. Looking at this delicious marvel, it's impossible to refuse a piece.

This unique cake combines a creamy texture and fruity freshness and, at the same time, amazes with its appearance. Chilled and served straight from the fridge, it is a great idea for a summer dessert.

Combining raspberries and blueberries adds lightness and makes the no-bake cake look fabulous. It is perfect for celebrating both large and small summer occasions.

Ingredients:

Base: 

• 14 round ladyfingers,
• 60 mL of water,
• 2 tablespoons of lemon juice,
• 2 teaspoons of powdered sugar.

Blueberry and Raspberry Filling: 

• 20 g gelatin,
• 150 mL of water,
• 250 g blueberries,
• 300 g raspberries,
• 300 g mascarpone cheese,
• 500 mL 30 percent cream,
• 200 g Greek yogurt,
• 6 tablespoons powdered sugar.

Additions: 

• raspberries - for decoration,
• mint leaves - for decoration.

Preparation Method:

Step 1. Line the bottom of the springform pan with baking paper and arrange a layer of round ladyfingers. Mix powdered sugar with 60 mL of water and lemon juice, then soak the ladyfingers with the resulting punch.

Step 2. Pour 150 mL of water into a saucepan and add the gelatin. Mix thoroughly and set it aside to swell.

Step 3. In the meantime, blend the washed raspberries and blueberries separately. Then strain through a sieve so that the fruit filling is smooth and free of small seeds.

Step 4. Lightly heat the swollen gelatin, but do not bring it to a boil.

Step 5. Whip the chilled cream with powdered sugar. Separately, mix the mascarpone cheese and Greek yogurt and add the whipped cream. Combine all the ingredients.

Step 6. Add a few tablespoons of the creamy mixture to the gelatin and mix. Gradually add the resulting mixture to the remaining cream mixture and mix everything. Divide the mixture into two parts. Add strained raspberries to one part and blueberries to the other, and mix.

Step 7. Pour the raspberry mixture onto the ladyfinger base and put it in the fridge for about 2 hours until it sets. Then, pour the blueberry mixture and chill again. Decorate the finished no-bake cake with mint leaves and fresh fruits. Enjoy!