Summer's perfect dessert: Light fruit mousse cake with a crunch

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

I don't know what the tastiest part of this cake is - the crunchy base of chocolate and cornflakes, the creamy cheese filling with a mousse-like consistency, or the jelly with embedded fruits. All of this makes the cake just 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 coloured 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 work together harmoniously here. Additionally, I prepare the whole thing without using an oven.

Ingredients:

Base: 

• 150 grams of flakes,
• 200 grams of chocolate cream.

Cheese filling: 

• 330 millilitres of 30% cream,
• 600 grams cheesecake quark,
• 5 tablespoons powdered sugar, 
• 1 cup raspberries, 
• 120 millilitres water, 
• 1 packet raspberry jelly, 
• 100 millilitres hot water, 
• 1 packet of clear jelly,
• 100 millilitres hot water. 

Decoration:

• 2 packets of clear jelly,
• 700 millilitres hot water,
• fruits: raspberries, blueberries.

Preparation:

Step 1. Grind the cornflakes in a food processor until they are smaller pieces. Add the chocolate cream. Transfer the resulting 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 millilitres of hot water and set aside to cool.

Step 3. Put the raspberries in a saucepan, add 120 millilitres 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 resulting 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 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 in the fridge to set.

Step 6. Dissolve two transparent jellies in 700 millilitres of boiling water. When the mixture thickens, pour it over the cake. Place it in the fridge for about 6 hours, preferably overnight. Enjoy!