Dream-worthy no‑bake fruit cake: A scrumptious recipe for all skill levels

For some time, I've been yearning for a wonderful fruit cake to pair with my afternoon coffee. But baking requires more time than usual, a shortage I've grown accustomed to. What’s the answer then? Go to a bakery? Indeed, you could. But trust me, you can whip up a sumptuous no-bake fruit cake within no time.

When I first stumbled upon this cake recipe, I knew I had unearthed something truly remarkable. Despite being a frequent champion of sweets that skip the oven, I confess this was my maiden attempt at this type of cake. Luckily, the results were overwhelmingly positive: anyone can master this recipe, even the most unseasoned beginners. It’s safe to say that you'll be able to make this cake with your eyes closed!

Ingredients:

• 250g of biscuits,
• 100g of butter,
• 500g of raspberries,
• 500g of natural yoghurt,
• 80g of raspberry gelatine,
• 2 tablespoons of sugar.

Method:

1. Crush the biscuits. You can do this in two ways: either with a blender or by hand using a rolling pin. Remember to protect the biscuits with foil or a net if you opt for the latter.
2. Melt the butter in a saucepan, transfer it to a bowl, and mix it with the crushed biscuits.
3. Prepare a baking tin. I line mine with baking paper, transferring the biscuit and butter mixture to the middle. It then needs to chill in the refrigerator for around 30 minutes.
4. While that's chilling, dissolve the gelatine as per the instructions on the packet. Allow it to cool, but remain vigilant - it mustn't start to set. In the meantime, combine the yogurt with sugar.
5. Defrost the raspberries if using frozen ones (in season, I prepare this cake with fresh fruits). Arrange a layer on the bottom of the cake tin, which I have removed from the fridge in advance. Next, the sweetened yoghurt is added, followed by the cooled gelatine.
6. Return the cake to the fridge. In about 2-3 hours, your delectable no-bake fruit cake will be ready.