No-Bake Berry Cake
12 servings
60 minutes
No-bake berry cake is a delicate and refreshing treat that embodies the traditions of Russian cuisine in a modern interpretation. Its base of crumbly butter cookies provides structure, while the airy cheese mass with fragrant raspberries offers a pleasant sweet-sour note. The final layer of berry jelly makes the dessert incredibly bright and rich. Historically, such cakes were popular among housewives wanting to prepare a delicious dessert without using an oven. It is perfect for summer evenings when something light and cooling is desired. The berry cake can be served at family tea gatherings or festive events, delighting guests with its natural sweetness and tender texture. This dessert is true pleasure without extra hassle!
1
In the first bowl, pour 20 g of gelatin and add water, in the second bowl, pour 10 g of gelatin and also add water.
- Gelatin: 30 g
- Gelatin: 30 g
2
Crush the cookies with room temperature butter in a blender, place the crumbs in a parchment-lined mold (if no paper, just grease the mold with vegetable oil) and refrigerate for 10-15 minutes.
- Cookies ""Jubilee"": 300 g
- Butter: 200 g
3
Place cottage cheese, vanilla sugar, 130 g of sugar, sour cream, and 400 g of raspberries (the remaining 100 g will be needed for the jelly) in a blender; mix well and add the swollen gelatin (20 g). Take the crumb form out of the fridge and pour the cottage cheese mixture over the crumbs, then put it back in the fridge for 30 minutes.
- Cottage cheese: 500 g
- Vanilla sugar: 10 g
- Sugar: 130 g
- Sour cream: 200 g
- Raspberry: 500 g
- Gelatin: 30 g
4
Place the remaining berries in a saucepan, cover with water, and put on the heat. Wait for it to boil and leave on the heat for 10 minutes. Then remove from heat and let cool; when cooled, add 10 g of gelatin. Take the mold out of the fridge and pour this syrup over the cottage cheese mixture. Put the cake in the fridge for 6 hours to let the gelatin set.
- Raspberry: 500 g
- Water: 300 ml
- Gelatin: 30 g