Summer delight: No‑bake fruit mousse cake for every occasion

My ideal dessert for summer must be light and fruity. It's no wonder this cake has permanently entered my repertoire. It looks fabulous and tastes even better. Taken straight from the fridge, it's the perfect recipe for a summer afternoon treat.

I can't decide what's the tastiest part of this cake—the crunchy base of chocolate and corn flakes, the creamy cheese filling with a mousse-like consistency, or the jelly with embedded fruits. All of these elements make the cake absolutely perfect. It's an indispensable dessert for summer parties or pleasant afternoon snacks.

When bushes in the garden are heavy with fruits, and the stalls are vibrant with blueberries, strawberries, raspberries, and blackberries, it's worth taking advantage of the season's bounty. The flavours of summer are fresh fruits and vegetables. A light, fluffy cake with fruit is simply the ideal dessert.

A pleasantly crunchy base, delicate cheese-fruit filling, jelly, and fruits—all these components work together harmoniously. Additionally, I prepare the whole cake without using the oven.

Ingredients:

Base:

      
• 140 g corn flakes
• 200 g chocolate cream

Cheese Filling:

                                  
• 310 ml 30% cream
• 600 g cheesecake quark
• 5 tablespoons powdered sugar
• 1 cup raspberries
• 125 ml water
• 1 raspberry jelly packet
• 100 ml hot water
• 1 clear jelly packet
• 100 ml hot water

Decoration:

          
• 2 clear jelly packets
• 700 ml hot water
• Fruits: raspberries, blueberries

Preparation:

Step 1. Grind the corn flakes in a food processor until they are smaller pieces. Add the chocolate cream. Transfer the mixture to a baking tin lined with parchment paper. Press down with a spoon to create a compact base.

Step 2. Dissolve the clear jelly in 100 ml of hot water and set it aside to cool.

Step 3. Put the raspberries in a saucepan, add 125 ml of water, and heat while mashing the raspberries. Blend the mixture, add the raspberry jelly, and mix thoroughly. Set aside to cool.

Step 4. Whip the cooled cream together with the powdered sugar. Gradually add the cheesecake quark to the whipped cream, mixing continuously. Divide the mixture into two parts. Add the cooled raspberries to one part and the thickening clear jelly to the other. Pour the pink mixture onto the base and place it in the fridge until it sets.

Step 5. Spread the cream mixture with clear jelly onto the set raspberry layer. Arrange fresh fruits on top and place it in the fridge to set.

Step 6. Dissolve two clear jellies in 700 ml of boiling water. When it starts to thicken, pour it over the cake. Place it in the fridge for about 6 hours, or preferably overnight. Enjoy!