Summertime bliss: Making a 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 favorite summer delight is a delicious blueberry and raspberry cake. It looks spectacular!

A no-bake cake is easy for everyone and perfect 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 previously declared 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 amazes with its appearance. Chilled and served straight from the fridge, it is an excellent idea for a summer dessert.

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

Ingredients:

              
• 14 round ladyfingers,
• 2 ounces of water,
• 2 tablespoons of lemon juice,
• 2 teaspoons of powdered sugar.

                              
• 0.7 ounces gelatin,
• 5 ounces of water,
• 9 ounces blueberries,
• 11 ounces raspberries,
• 11 ounces mascarpone cheese,
• 17 ounces 30 percent cream,
• 7 ounces Greek yogurt,
• 6 tablespoons powdered sugar.

      
• raspberries for decoration,
• mint leaves for decoration.

Preparation Method:

Step 1: Line the bottom of the springform pan with baking paper and arrange a layer of round ladyfingers. Mix powdered sugar with 2 ounces of water and lemon juice. Soak the ladyfingers with the resulting punch.

Step 2: Pour 5 ounces of water into a saucepan and add the gelatin. Mix thoroughly and set aside to swell.

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

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

Step 5: Whip the chilled cream with powdered sugar. Mix the mascarpone cheese and Greek yogurt separately, then add the whipped cream. Combine all the ingredients.

Step 6: Add a few tablespoons of the creamy mixture to the gelatin and mix. Gradually add this mixture to the remaining mass and mix everything. Divide the mass into two parts. Add strained raspberries to one part and blueberries to the other, then mix.

Step 7: Pour the raspberry mass onto the ladyfinger base and refrigerate for 2 hours until it sets. Then, pour the blueberry mass and chill again. Decorate the finished no-bake cake with mint leaves and fresh fruits. Enjoy!