Cold cake with berries
The cold berry cake is a simple and tasty dessert, perfect for hot summer days or for any special occasion when you want to impress without too much effort. This recipe requires no baking, and the combination of berry flavors with the creamy texture of the cheese makes this dessert an irresistible choice. Additionally, it is ideal for those who do not have much time available but want to prepare a quick and delicious dessert.
Preparation time: 30 minutes
Chilling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8
Ingredients:
- 200 g digestive biscuits (or chocolate biscuits for a more decadent taste)
- 100 g unsalted butter
- 400 g mascarpone cheese (or well-drained cottage cheese)
- 200 ml heavy cream
- 100 g powdered sugar
- 300 g berries (raspberries, blackberries, blueberries, strawberries)
- 1 teaspoon vanilla extract
- 2 sheets of gelatin (optional, for a firmer consistency)
Instructions:
1. Prepare the cake base. Start by crushing the biscuits in a large bowl until they become a fine powder. You can use a food processor or place the biscuits in a bag and crush them with a rolling pin.
2. Melt the butter. Place the butter in a small dish and heat it in the microwave until it becomes liquid (about 30 seconds). Be careful not to overheat it.
3. Combine the biscuits with the melted butter. Add the melted butter to the crushed biscuits in the bowl and mix well until the mixture is homogeneous.
4. Form the cake base. Line a 20x30 cm baking dish with parchment paper. Transfer the biscuit mixture to the dish and press it firmly with a spoon to create an even layer. Place the dish in the fridge for about 30 minutes to harden.
5. Prepare the filling. In a large bowl, add the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture on medium speed until it becomes creamy and fluffy.
6. If you want a firmer texture, hydrate the gelatin sheets in cold water for 5 minutes, then dissolve them in a small amount of warm water. Add the dissolved gelatin to the cheese mixture and mix well.
7. Add the berries. Carefully fold the berries into the filling, saving some for decoration.
8. Assemble the cake. Pour the cheese filling over the biscuit base, leveling the surface with a spatula. Place the cake back in the fridge for at least 2 hours, or until it sets.
9. Decorate and serve. Once the cake is well set, remove it from the fridge, peel off the parchment paper, and cut it into portions. You can decorate each slice with fresh berries and, if desired, a drizzle of chocolate or caramel sauce for extra flavor.
Serving suggestion: For a touch of elegance, you can add fresh mint leaves alongside each serving. This cold berry cake pairs perfectly with a glass of sweet white wine or a flavored iced tea.
Possible variations: You can experiment with other fruits, such as peaches, mangoes, or kiwis, to achieve diverse flavors. Additionally, by replacing mascarpone cheese with Greek yogurt, you can create a lighter yet equally delicious version.
Now you are ready to prepare this cold berry cake, a dessert that will bring smiles to the faces of your loved ones!
1. Crush the biscuits, melt the butter, and mix them together. 2. Line the bottom of a springform cake pan with the mixture to create a base. 3. Whip the cream, condensed milk, and cream cheese together with the flavors and lemon juice using a mixer. The mixture will be softer, which is fine. 4. Dissolve the 10g of gelatin granules in 60ml of hot water and incorporate it into the mixture above. 5. Pour the whipped cream mixture over the biscuit base and refrigerate. 6. Once the whipped cream mixture has set (it took me an hour and a half, the recipe says 3 hours), proceed to make the berry jelly. 7. Mix the sugar with the berries over heat until the sugar melts. 8. Once melted, strain the syrup and mix it with the Tort Gellee packet, then heat for another 30 seconds before mixing it back with the berries. 9. Carefully pour from a short distance over the whipped cream mixture to evenly cover it without breaking the cream. 10. Refrigerate for another 2 hours. Enjoy your meal! The recipe for Cold Berry Cake was suggested by Bunny. Discuss this recipe further on the recipe forum.
Ingredients: 250 g crushed biscuits; 100 g butter; 200 g cream cheese (unsalted); 395 ml sweetened condensed milk; 200 ml heavy cream for whipping; one packet vanilla sugar; one tablespoon lemon juice; one vial Dr Oetker lemon essence (this is from me); 10 g gelatin granules; 200 g mixed berries (I used frozen); 200 g sugar; one packet Dr Oetker Tort Gelee.
