Blackberry jelly cake
No-bake cake with blackberry jelly and smooth cream
Preparation time: 30 minutes
Cooling time: 4 hours
Number of servings: 10-12
A no-bake cake is undoubtedly a fantastic choice for hot summer days or for moments when you want to enjoy a delicious dessert without turning on the oven. Today, I will share with you the recipe for a refined cake with a vanilla biscuit base, a creamy filling, and a blackberry jelly that will delight any sweet lover.
A bit of history: No-bake cakes have become popular due to their simplicity and the versatility of ingredients. They are perfect for experimenting with various flavors and textures, and today I will show you how to combine them to create a dessert worthy of any festive table.
Ingredients for the base:
- 450 g vanilla biscuits
- 170 g melted butter
Ingredients for the cream:
- 250 g sugar
- 3 tablespoons of flour (approximately 70 g)
- 1 vanilla essence
- 500 ml milk
- 200 ml liquid cream (keep it in the fridge)
- 5 g gelatin
- 50 ml cold water
Ingredients for the blackberry jelly:
- 450 g fresh blackberries
- 100 g sugar
- 5 g gelatin
- 50 ml cold water
Additionally:
- a few blackberries for decoration
- a cake ring with a diameter of 22 cm
Step-by-step preparation:
1. Preparing the base:
Start by crushing the vanilla biscuits in a food processor until you achieve a fine, breadcrumb-like texture. If you don’t have a food processor, you can place them in a bag and crush them with a rolling pin. Once you have the crushed biscuits, add the melted butter and mix well until the mixture becomes homogeneous.
Place a cake ring on a platter and pour the biscuit mixture, pressing it well with a spatula to form an even base. Put the platter in the fridge to harden while preparing the cream.
2. Preparing the cream:
In a saucepan, combine 500 ml of milk, sugar, flour, and vanilla essence. Boil the mixture over a double boiler, stirring constantly until it thickens. This step is essential for achieving a smooth and creamy texture. Once thickened, let the cream cool completely.
In a separate bowl, whip the liquid cream until it becomes firm. After the cream has cooled, mix it with the whipped cream. If desired, you can add a tablespoon of cold milk to the cooled cream to make it more fluid and easier to mix.
Hydrate the gelatin in 50 ml of cold water, then, after it has solidified, place the bowl with gelatin in warm water to dissolve it. Add the dissolved gelatin to the whipped cream and mix well.
3. Assembling the cake:
Remove the base from the fridge and pour the cream over it. Spread the cream evenly and let the cake chill in the fridge for at least 2-3 hours.
4. Preparing the blackberry jelly:
Wash the blackberries well and place them in a saucepan along with the sugar. Cook them until they soften and release their juice. After obtaining a delicious syrup, strain it through a sieve to remove the seeds. You should have about 250-300 ml of blackberry syrup.
Hydrate the gelatin with 50 ml of cold water, then dissolve it in warm water, just like in the previous step. Add the dissolved gelatin to the blackberry syrup and mix well. Let the jelly cool slightly, but do not let it set completely.
5. Finalizing the cake:
Once the cream has set, gently remove the cake ring. Pour the blackberry jelly over the cake, allowing it to flow gently to create an elegant appearance. Place the cake back in the fridge for about an hour for the jelly to set.
For an attractive final look, decorate the cake with the remaining cream you set aside and add a few fresh blackberries on top.
Serving suggestions:
This delicious cake pairs perfectly with a glass of sparkling wine or fresh lemonade. It can also be enjoyed alongside vanilla ice cream or a flavored coffee.
Possible variations:
- You can replace the blackberries with other berries, such as raspberries or blueberries, to experiment with different flavors.
- For a more exotic touch, try adding a bit of lemon or lime juice to the whipped cream.
Nutritional benefits:
Blackberries are rich in antioxidants, vitamins, and minerals, with a low calorie content, making them an excellent ingredient for healthy desserts. Additionally, the cream adds a boost of calcium, while the biscuits provide carbohydrates.
Frequently asked questions:
1. Can I use gluten-free biscuits?
Yes, you can use gluten-free biscuits to make this cake suitable for those with food intolerances.
2. How long does the cake keep in the fridge?
The cake can be stored in the fridge for 3-4 days, well covered.
3. What can I do if I don’t have gelatin?
For a vegan version, you can use agar-agar instead of gelatin, following the instructions on the package.
This no-bake cake with blackberry jelly is not only simple to prepare but also a true delight for the senses. Enjoy it with your loved ones and savor every bite!
Ingredients: Base: 450 g vanilla biscuits; 170 g melted butter. Cream: 250 g sugar; 3 tablespoons flour, heaped (70 g); vanilla essence; 500 ml milk; 200 ml liquid cream (kept in the fridge); 5 g gelatin; 50 ml cold water. Blackberry jelly: 450 g blackberries; 100 g sugar; 5 g gelatin; 50 ml cold water. Additionally: a few blackberries for decoration. Ring diameter: 22 cm.
