A refreshing summer delight: No‑bake blueberry and raspberry cake

When the bushes are laden with delicious, juicy, fragrant fruits, it's worth making the most of this time. My favourite summer flavour is a delightful blueberry and raspberry cake. It looks spectacular!

A no-bake cake is easy for everyone and is great for hot days. The refreshing, fruity filling on a base of ladyfingers replaces traditional baked goods, adding lightness to the afternoon treat. When I serve it to my family and friends, everyone immediately asks for a slice, even if they had previously declared that they had no room for dessert. Looking at this delicious marvel, it's impossible to refuse a piece.

This unique cake combines a creamy texture, fruity freshness, and at the same time amazes with its appearance. Chilled and served straight from the fridge, it is a great idea for a dessert in a summer edition.

The combination of raspberries and blueberries adds lightness and makes the no-bake cake look fabulous. It is perfect for celebrating large and small summer occasions.

Ingredients:

• 14 round ladyfingers,
• 55 millilitres of water,
• 2 tablespoons of lemon juice,
• 2 teaspoons of icing sugar.

• 20 grams gelatin,
• 140 millilitres of water,
• 255 grams blueberries,
• 310 grams raspberries,
• 310 grams mascarpone cheese,
• 480 millilitres 30 percent cream,
• 200 grams Greek yoghurt,
• 6 tablespoons icing sugar.

• raspberries - for decoration,
• mint leaves - for decoration.

Preparation Method:

Step 1. I line the bottom of the springform pan with baking paper and arrange a layer of round ladyfingers. I mix the icing sugar with 55 millilitres of water and lemon juice. I soak the ladyfingers with the resulting punch.

Step 2. I pour 140 millilitres of water into a saucepan and add the gelatin. I mix it thoroughly and set it aside to swell.

Step 3. In the meantime, I blend the washed raspberries and blueberries separately. Then I strain through a sieve so that the fruit filling is smooth and free of small seeds.

Step 4. I lightly heat the swollen gelatin, but do not bring it to a boil.

Step 5. I whip the chilled cream with icing sugar. I mix the mascarpone cheese and Greek yoghurt and add the whipped cream. I combine all the ingredients.

Step 6. I add a few tablespoons of the creamy mixture to the gelatin and mix. I gradually add the resulting mixture to the remaining part of the mass and mix everything. I divide the mass into two parts. I add strained raspberries to one part and blueberries to the other and mix.

Step 7. I pour the raspberry mass onto the ladyfinger base and put it in the fridge for about 2 hours until it sets. Then, I pour the blueberry mass and chill again. I decorate the finished no-bake cake with mint leaves and fresh fruits. Enjoy!