Raspberry temptation: How to master a no‑bake winter cake
Cakes that don't require baking are a great option not just for the summer. In a winter version, you might enjoy blending fruits (even frozen ones) with chocolate, and adding elements like coconut flakes that mimic the snowy weather we've been missing lately. Raspberry Temptation perfectly embodies all these elements.
Besides layers of cream, raspberry mousse, and jelly, remember to properly prepare the ladyfingers. They will soften somewhat from the mixture, but you can also moisten them with homemade raspberry juice or lemon juice for extra flavor.
No-bake cake - practical tips
When making no-bake cakes that include jelly, it's essential to coordinate your kitchen tasks efficiently. Plan ahead for the time it takes for the jellies to initially set. While the layers are built gradually, everything should be well planned. Also, select a sturdy pan of about 10x14 inches - pans with removable bottoms aren't ideal unless you carefully line the bottom with plastic wrap to prevent leaks. Feel free to arrange the ladyfingers to evenly cover the entire bottom and provide a stable base for each piece of cake.
Raspberry Temptation without baking
Due to the ingredients, it's best to store the cake in the refrigerator. I recommend consuming it within 2-3 days, but it tastes so good it might be gone by the end of the first day!
Ingredients:
- 1 package of long ladyfingers (approx. 9 oz)
- 2.5 oz chocolate pudding mix, unsweetened
- 2 cups of milk
- 1.8 oz fine sugar
- 0.35 oz potato starch
- 0.7 oz cocoa powder
- 3.5 oz dark chocolate with at least 80% cocoa content
- 0.2 cups of 30% cream
- 7 oz softened butter
- 2 raspberry-flavored jellies
- 4.2 cups of boiling water
- 0.85 cups of 36% cream
- 2 teaspoons of gelatin
- Coconut flakes for decoration
- 14 oz raspberries (can be frozen), with a few reserved for decoration
Preparation:
- Line a pan with parchment paper and place the ladyfingers at the bottom.
- Prepare the pudding by boiling 1 cup of milk in a saucepan with a thick bottom. Dissolve the sugar in it.
- Mix the pudding mix with the remaining milk, stirring thoroughly with a whisk. Add cocoa and potato starch, and combine into a smooth mixture. Pour the contents into the saucepan, reduce heat, and cook until combined. Let it cool completely.
- Melt the chocolate in a double boiler and combine it with the 30% cream. Set aside.
- Prepare the jellies according to the package instructions. Set aside to thicken slightly.
- Cream the softened butter with a mixer until fluffy, gradually adding the pudding while continuing to mix. Then add the chocolate mixture, mixing until well combined.
- Spread the chocolate mixture over the ladyfingers and add another layer of ladyfingers. Place the pan in the refrigerator.
- Dissolve 1 teaspoon of gelatin in 1 tablespoon of boiling water. Let it swell.
- Whip the 36% cream until stiff. Reduce mixer speed and combine it with the jellies and gelatin.
- Layer the cream-raspberry mixture over the ladyfingers and refrigerate.
- Heat the raspberries in a saucepan, adding a bit of powdered sugar if desired. Cook to thicken. Once cooled, blend and mix thoroughly with the remaining 1 teaspoon of gelatin.
- Pour the raspberry mousse over the pan and sprinkle with coconut flakes. Refrigerate for a few hours, preferably overnight.
