FoodWhip up a no-bake strawberry dream. The perfect summer dessert
Whip up a no‑bake strawberry dream. The perfect summer dessert
Cakes that incorporate various fruits stand among my preferred desserts, and this time, I suggest opting for a recipe featuring strawberries. This dessert, comprising a crispy crust, fruit jelly cream, and crushed meringues, forms a simply flawless combination. Plus, you can prepare it without even turning on your oven.
The Strawberry Cloud Cake is a dessert impossible to ignore. At first glance, you’ll find yourself craving a slice, regardless of how full you might be. This cake wouldn't disappoint even the most discerning patisserie connoisseur; it's as delightful to the eyes as it is to the palate. Although it might appear sophisticated, its preparation is surprisingly straightforward.
No-Bake Strawberry Cloud Cake
For the base of this recipe, we swap the traditional shortcrust pastry for digestive biscuits. Their texture closely mimics that of baked pastry, substantially reducing the preparation time. This dessert recipe, discovered on the "Sprint Cooking" channel, has quickly become a fixture in my collection of sweet treats.
This dessert is light and sweet and embodies the essence of summer. It’s perfect for gatherings or enjoying with loved ones on sunny days.
Ingredients:
- 14 oz strawberries
- 2 packets of strawberry jellies
- 8.8 oz digestive biscuits
- 3.5 oz butter
- Approximately 1 3/4 cups of 30% cream
- 3 tablespoons of powdered sugar
- 8.8 oz mascarpone cheese
- 1 teaspoon of vanilla extract
- 3 tablespoons of gelatin
- 3.5 oz meringues or ready-made meringue
- Almond flakes
How to prepare:
1. Start by dissolving the jellies in about 3 1/4 cups of water; let cool.
2. Finely crush the digestive biscuits and blend with the melted butter.
3. Line a 9x9 inch pan with parchment paper.
4. Firmly press the biscuit mixture into the pan using a spoon to form a compact base.
5. Incorporate the washed, hulled, and chopped strawberries into the cooled jelly. Ensure they’re washed well beforehand.
6. Wait until the jelly begins to set.
7. Layer the semi-set jelly over the biscuit base. Chill until fully set.
8. Allow the gelatin to swell after dissolving it in a few tablespoons of cold water.
9. Whip the cream with powdered sugar and mascarpone cheese, incorporating the gelatin towards the end.
10. Spread the prepared cream over the jelly layer, smoothing out the surface before decorating with crushed meringues and almond flakes.
11. Chill in the fridge for at least 3 hours.
Slice into portions and indulge in this delightful treat!
