Perfect summer treat: Irresistible no‑bake raspberry delight
Cakes that don't require an oven are a brilliant idea not just for summer. In the winter version, consider combining fruits (frozen if necessary) and chocolate, along with additions like coconut flakes, which evoke the snowy weather we've been missing lately. Raspberry Temptation is a perfect fit for all these elements.
Aside from layers of cream, raspberry mousse, and jelly, remember to prepare the ladyfingers properly. They'll soften slightly from the mixture, but you can also sprinkle them with homemade raspberry juice or lemon juice for extra flavour.
No-bake cake - practical tips
When making no-bake cakes with jelly, it’s essential to coordinate your kitchen tasks. Plan the time needed for the jellies to set initially. The layers are added gradually, but everything should be well planned. Choose a suitable tin with dimensions of about 25x36 cm – tins with removable bases don't work well here unless you carefully line the base with cling film to prevent any leaks. You can arrange the ladyfingers to fill the entire bottom evenly, providing a stable base for each slice of cake.
Raspberry temptation without baking
Due to the ingredients used, the cake is best kept in the fridge after being prepared. It's best eaten within 2-3 days, but it's so delicious that it will likely be gone on the first day.
Ingredients:
- 1 package of long ladyfingers (approx. 255 g),
- 70 g of chocolate pudding without sugar,
- 470 ml of milk,
- 50 g of caster sugar,
- 10 g of potato starch,
- 20 g of cocoa powder,
- 100 g of dark chocolate with at least 80% cocoa content,
- 50 ml of 30% cream,
- 200 g of softened butter,
- 2 raspberry-flavoured jellies,
- 1 litre of boiling water,
- 200 ml of 36% cream,
- 2 teaspoons of gelatine,
- Coconut flakes for decoration,
- 400 g of raspberries (can be frozen), set a few aside for decoration.
Preparation:
- Line a tin with parchment paper and place the ladyfingers at the bottom.
- Begin by preparing the pudding. Boil 235 ml of milk in a saucepan with a thicker base and dissolve the sugar in it.
- Add the pudding to the remaining milk, stirring thoroughly with a whisk. Add cocoa and potato starch, blending everything into a mixture. Pour the contents into the saucepan, reduce the heat, and cook until the ingredients combine. Set aside to cool completely.
- Melt the chocolate in a double boiler and mix in the 30% cream. Set aside.
- Prepare the jellies, dissolving them according to the package instructions. Set aside to thicken slightly.
- Cream the softened butter with a mixer until fluffy, gradually adding the pudding while continuing to mix. Then mix in the chocolate mixture, combining the ingredients.
- Spread the chocolate mixture over the ladyfingers, then add another layer of ladyfingers. Place the tin in the fridge.
- Dissolve the gelatine (1 teaspoon) in 1 tablespoon of boiling water. Set aside to swell.
- Whip the 36% cream until stiff. Lower the mixer speed and combine with the jellies and gelatine.
- Spread the cream-raspberry mixture over the ladyfingers. Place it in the fridge.
- Heat the raspberries in a saucepan, adding a bit of icing sugar if desired. Simmer to thicken. After cooling, blend and combine thoroughly with gelatine (1 teaspoon).
- Finally, pour the raspberry mousse over the cake and sprinkle with coconut flakes. Place in the fridge for a few hours, ideally overnight.
