Whip up a summer delight: The no‑bake strawberry cloud cake
Cakes filled with a variety of fruits are among my favourite desserts. This time, let's try a recipe that includes strawberries. Combining crispy crust, fruit jelly cream, and crushed meringues creates a perfect dessert. And the best part? You can prepare it all without needing an oven.
3 April 2024 19:28
The Strawberry Cloud Cake is a dessert that immediately draws attention - upon seeing it, you'll desire a sweet treat, even if you thought you had no room left. This cake wouldn't disappoint even the finest patisserie - it looks stunning and tastes amazing, too. Despite its impressive appearance, it’s quite easy to make.
No-Bake Strawberry Cloud Cake
This recipe uses digestive biscuits for the base instead of traditional shortcrust pastry. They provide a similar texture to baked pastry and help cut down the preparation time significantly. I came across this delightful recipe on the "Sprint Cooking" channel, and it quickly became a go-to in my collection of desserts.
This light, sweet dessert epitomizes summer. It’s perfect for gatherings and spending time with friends and family during the warmer months.
Ingredients:
- 400 g strawberries,
- 2 strawberry jellies,
- 250 g digestive biscuits,
- 100 g butter,
- Approx. 400 ml of 30% cream,
- 3 tablespoons of powdered sugar,
- 250 g mascarpone cheese,
- 1 teaspoon of vanilla extract,
- 3 tablespoons of gelatin,
- 100 g meringues or ready-made meringue,
- Almond flakes.
How to prepare:
- Dissolve the jellies in about 775 ml of water and let them cool down.
- Crush the digestive biscuits finely and mix with the melted butter.
- Line a 23x23 cm pan with parchment paper.
- Press the biscuit mixture into the pan with a spoon to create a compact base.
- Add the washed, hulled, and chopped strawberries to the cooled jelly. Remember to wash them beforehand.
- Set the jelly aside until it begins to set.
- Transfer the setting jelly on top of the biscuit base. Refrigerate until it sets completely.
- Dissolve the gelatin in a few tablespoons of cold water and let it swell.
- Whip the cream with powdered sugar and mascarpone cheese. Towards the end, add the gelatin.
- Transfer the prepared cream on top of the jelly, level the surface, and decorate with crushed meringues and almond flakes.
- Refrigerate for at least 3 hours.
Cut the cake into portions and enjoy!
