No-bake Delicious SUMMER cake with blueberries and raspberries – A new, scrumptious no-bake cake at ‘Little Patisserie’. It’s incredibly tasty, creamy, moist, rich in fruit, and looks fantastic. The perfect summer cake. I believe it’s not challenging to prepare. You can also use strawberries for this cake. Highly recommended!
No-bake DELICIOUS SUMMER cake with blueberries and raspberries
For the Crust:
- 120–130g biscuits
- 70ml water
- 2 tbsp lemon juice
- 1 tsp icing sugar
For the Cream:
- 20g gelatine + 170ml water
- 300g blueberries (I used forest blueberries, not huckleberries)
- 350g raspberries
- 500ml chilled double cream
- 250g mascarpone cheese
- 250g plain yogurt
- 80g icing sugar (approx. 8 tbsp)
- 2 tsp vanilla extract
For the Topping:
- 600ml chilled double cream (use extra thick double cream if not making rosettes; no need for whipped cream stiffener)
- 1 whipped cream stiffener (omit if using extra thick double cream)
- 2 tbsp icing sugar
- 2 tsp vanilla extract
- 100–150g raspberries
- Some blueberries or blackberries for decoration
- Basil or mint leaves (optional)
- Line a 25 cm cake tin with baking parchment, covering only the bottom. If you have it, you can also use cling film around the rim. If not, just skip this step. At the bottom of the cake tin, place a layer of biscuits.
- Combine the water with lemon juice and icing sugar, then dampen the biscuits in the cake tin with this mixture. For the next steps, pop the cake tin in the fridge.
- Sprinkle the gelatine into a saucepan, add water, mix, and leave it for about 10–15 minutes to soften. In the meantime, get on with the fruit purées.
- Pop about 2/3 of the raspberries into a blender, whizz up into a purée and strain through a sieve.
- Next, blend half of the other berries into a purée as well. There’s no need to strain this one. Set both purées aside.
- Gently heat the soaked gelatine on a very low flame, stirring, until the gelatine is completely dissolved (make sure not to let it boil! Heat it for about 70–75 seconds). Take it off the heat and leave it to one side.
- Pour the double cream into a bowl (on a warm day, it’s a good idea to chill the bowl beforehand), add icing sugar and vanilla extract and whisk until it’s got some body but isn’t too thick.
- In a separate bowl, mix together mascarpone cheese and yoghurt using an electric whisk on medium speed until well combined. Then, fold in the previously whisked double cream in two batches.
- Mix a few tablespoons of the cream mixture into the dissolved gelatine. Then, in three batches, fold the gelatine mix into the remaining cream, whisking in between.
- Split the cream mix into two equal portions. Fold the raspberry purée into one portion, followed by the whole raspberries. Spread this raspberry-flavoured cream over the biscuits in the cake tin and pop it back into the fridge for around 20–25 minutes.
- For the other portion, mix in the blueberry purée and then the whole blueberries. While you’re waiting for the raspberry layer to set, give the blueberry mix an occasional stir.
- Once the raspberry layer is set, spread the blueberry cream over it. Leave the cake to set in the fridge for at least 6 hours. Leaving it overnight is ideal.
- Once set, take the cake out of the tin. Use a knife to help detach it from the tin’s sides and transfer it to a serving plate.
- Whip up some more double cream in a bowl (again, chill the bowl if it’s a hot day), adding icing sugar and vanilla extract, and whip until stiff peaks form.
- Spoon the whipped cream into a piping bag fitted with a metal nozzle. The number 686 nozzle is a good choice, but you could also go for a SAINT HONORÉ 580 or another favourite. Pipe decorative rosettes over the top of the cake. Finish off with some fruit and a sprig or two of basil or mint.
Enjoy your dessert!