Strawberry Berry Cake

An excellent no-bake cake that is visually appealing and incredibly delicious.

Details

  • Preparation Time: 300 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1 piece Breadcrumbs, dried

  • 150 g Strawberries

  • 150 g Blueberry, raw

  • 100 g Raspberries

  • 1 piece Lemon, fresh, without shell

  • 3 spoons Sugar, white

  • 30 ml Alcohol, Liqueur, Crème de Menthe

  • 200 ml Milk, skimmed

  • 9 pieces Gelatin powder, unsweetened

  • 300 ml Sour cream

  • 300 ml Sweet cream

Steps

  1. Clean the strawberries, blueberries, and raspberries, wash them well, and drain. Cut larger strawberries in half. Zest one half of the lemon and set the other half aside. Set aside a handful of each berry for decorating the cake. Place the remaining berries in a bowl and add liqueur, lemon juice, and sugar, then mix well.

  2. Soak the gelatin in cold water for 5 minutes. Meanwhile, heat the milk in a small pot and set aside. Squeeze the gelatin well and dissolve it in the milk.

  3. Mix the sour cream and milk with gelatin into the bowl of berries. Use a hand mixer to blend everything well and place it in the refrigerator for 15 minutes to allow the gelatin to set slightly. Meanwhile, whip the sweet cream. Take the berry mixture out of the refrigerator and gently fold in the whipped cream with a whisk.

  4. Place a few ladyfinger biscuits at the bottom of the cake mold and arrange 22 around the edges. Carefully pour the prepared mixture into the mold with the ladyfingers. Refrigerate for 4 hours to allow the gelatin to fully set.

  5. Once the cake is ready, decorate the top with the reserved berries. Carefully remove the mold, transfer the cake to a serving plate, and tie a red ribbon around it.

Nutrition Information (Per 100g)

  • Calories: 227.3 kcal
  • Fat: 2.05 g
    • Saturated Fat: 0.41 g
  • Carbohydrates: 37.39 g
    • Sugars: 8.5 g
  • Protein: 13.21 g
  • Fiber: 2.97 g

Advice

Instead of gelatin, you can also use agar-agar. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax containing toxins.