John Myers
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Cake without Baking: Raspberry Cake
The perfect cake without baking: raspberry cake recipe with a picture and simple step-by-step instructions.
for the ground:
- 200 g Crunchy muesli, without raisins
- 150 g Liquid butter
Covering:
- 500 g Frozen raspberries, thawed
- 10 leaf Gelatin
- 400 g Cream cheese
- 125 ml Milk
- 1 packet Vanilla sugar
- 100 g Extra fine sugar
- 2 tsp Ground lemon peel
- 400 g Whipped cream
Molding:
- 1 packet Red cake topping
- 125 ml Raspberry juice, catch from frozen raspberries when thawing
- 20 g Extra fine sugar
- 125 ml Water
ground
- Mix the crunchy muesli and the melted butter well in a bowl. Place the edge of a 26-inch springform pan on a cake plate and distribute the mixture in it, press down with a spoon and place in the refrigerator for half an hour to set. Then sprinkle the drained, thawed raspberries on top.
Covering
- In the meantime, soak the gelatine sheets in cold water for 10 minutes. Mix the cream cheese with the milk, vanilla sugar and sugar as well as the lemon zest in a bowl.
- Squeeze out gelatine and dissolve in a small saucepan. Stir in a few tablespoons of the cream cheese mixture and then stir the whole thing into the rest of the cream cheese mixture. As soon as the mixture starts to gel, fold in the whipped cream
- Spread the cream on the raspberries and let them set in the refrigerator for about 3 hours.
Molding
- Using the ingredients for the topping, make a topping according to the instructions on the packet and distribute it on the cake. Refrigerate.
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