Summer Raspberry Cake

A refreshing and light summer dessert without baking, which you will fall in love with at the first bite.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g Breadcrumbs, dried

  • 60 g Butter, unsalted

Cream

  • 200 g chocolate, dark

  • 250 ml Sweet cream

  • 3 pieces Gelatin powder, unsweetened

  • 500 g Cheese, creamy

  • 25 g Powdered sugar

Dressing

  • 250 g Raspberries

  • 2 spoons Sugar, white

  • 2 piece Gelatin powder, unsweetened

Steps

  1. Lightly grease the bottom of a round springform pan (20 cm in diameter) with butter and line it with parchment paper. Melt the butter slowly in a saucepan over low heat. Remove from heat and let it cool slightly.

  2. Finely grind the biscuits and mix them with the melted butter. Transfer the mixture to the prepared pan and press it firmly with your palm to create an even base. Store it in the refrigerator while preparing the cream.

  3. Soak the gelatin sheets in cold water to soften them. Melt the chopped white chocolate over a water bath, adding 50 ml of sweet cream. Add the softened and squeezed gelatin sheets and mix well until the gelatin is completely dissolved. Mix mascarpone with powdered sugar using an electric mixer on low speed until smooth and creamy. Add the melted chocolate with gelatin. Finally, whip 200 ml of sweet cream until stiff and fold it into the mascarpone-chocolate mixture. Pour the cream over the cooled biscuit base. Refrigerate the dessert for at least 3 hours (preferably overnight) to allow the cream to set.

  4. Prepare the raspberry topping. Soak the gelatin sheets in cold water to soften them. Reserve some raspberries for decoration and cook the rest with sugar in a saucepan over medium heat until softened. Remove from heat and quickly mash the fruit with a fork. Add the softened and squeezed gelatin sheets and mix until the gelatin is completely dissolved. Let the topping cool slightly, then pour it over the chilled cream.

  5. Refrigerate the cake for a while longer to allow the raspberry topping to set, then carefully remove it from the pan, place it on a plate or platter, decorate with the reserved raspberries, and serve.

Nutrition Information (Per 100g)

  • Calories: 342.27 kcal
  • Fat: 22.79 g
    • Saturated Fat: 12.86 g
  • Carbohydrates: 25.57 g
    • Sugars: 13.9 g
  • Protein: 7.62 g
  • Fiber: 2.78 g