Naked cake without baking

Ingredients for 1 servings:

• 3 packs of Viennese cake bases
• 5 packs of cream powder (paradise cream stracciatella)
• 1 liter whole milk
• 250 g blueberries, fresh
• 125 g raspberries, fresh
• 125 g blackberries, fresh
• 100 g sweet cherries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

with lots of fresh fruit and low-fat cake cream (without cream)

First, sift the chocolate chips out of the Paradiescreme powder. First, sift from 4 packages; the 5th package will be needed later. Then, prepare the smaller layers for the second cake layer. To do this, place a round dish with a diameter of approximately 20 cm (e.g., a bowl, plate, etc.) on a cake layer and cut neatly along the rounded edge. Repeat this process with 3 more layers; you will need to prepare a total of 4 small layers. Now, make some space in the refrigerator. Now, prepare the Paradiescreme: Sprinkle the sifted powder from 4 packages of Paradiescreme into 800 ml of milk. Using a hand mixer, mix first on the lowest speed, then for 3 minutes on the highest speed, until you have a firm cream. If necessary, due to the large amount of Paradiescreme, make the preparation in 2 batches; this is usually easier to handle. Then, place a large cake layer on a cake plate and cover evenly with plenty of Paradiescreme. The cake cream should end just before the outer edge. Now place another cake layer on top and also cover it with cake cream. Repeat this process once more and place a fourth layer on top to finish off the bottom layer. Do not cover this with any more cake cream. Place the whole thing in the refrigerator for a few hours until the cake is firm and stable. Do the same with the smaller second layer. When both cake layers are stable, remove them from the refrigerator and carefully place the smaller layer on the bottom layer. The top layer should not be placed in the middle, but off-center. Now sift the chocolate chips from the fifth packet of Paradise Cream powder and mix the powder with 200 ml of milk as described above. Spread this last portion of cake cream thinly over the sides of the cake using a cake spatula or a very wide knife, smoothing the sides so that the layers are still visible. Then spread the cake cream over the surfaces of both cake layers. Now rinse the fruit and pat it dry thoroughly, taking care not to crush it. Then, sprinkle the mixed fruit generously on both cake tiers and arrange them in a lavish arrangement. If you like, you can also decorate with edible flowers (e.g., roses, lavender, daisies, etc.). You can also use other fruits, if you like. Serve the cake as soon as possible and impress your guests.