Summer Cake Without Baking – a Delicious Recipe

Summer cake without baking: ingredients

For the delicious recipe you need the following ingredients:

• Make the cake base from 120 g butter, 150 g ladyfingers, and 100 g chopped hazelnuts. You can also use wholemeal biscuits instead of ladyfingers.
• Nine sheets of gelatine, 450g blueberries, 3 tbsp lemon juice, 150ml whipping cream, 600g low-fat cream cheese, 220g yogurt, 230g sugar, and a packet of vanilla sugar are added to the cream and topping.
• If you don’t want to use leaf gelatine, use agar-agar.
• To prepare the cake, have a springform pan with a diameter of 26 centimeters ready.
• You will also need a pot, pan, bowl, and hand mixer.

Summer cake without baking: preparation

How to prepare the blueberry cream cheesecake.

• First, defrost the blueberries, and in the meantime prepare the cake base.
• Roast the nuts in a pan and melt the butter. Then crush the biscuits and mix them together with the nuts in the butter.
• Grease the springform pan and spread the biscuit-nut-butter mixture on it. Press firmly and refrigerate for 30 minutes.
• Soak the gelatine separately: you need seven sheets for the cake cream and the remaining two for the berry mixture.
• Whip the cream until stiff and refrigerate.
• For the cake cream, mix the cream cheese, yogurt, sugar, vanilla sugar, and lemon juice until you get a creamy mass.
• Squeeze out the seven sheets of gelatine and then warm them up. Then add a small part of the cream first so that both masses can combine. Only then pour in the rest of the cream.
• Fold the cream into the cream and spread the finished mass over the biscuit base. Refrigerate the cake until the mass has set.
• For the top layer, puree the blueberries and mix them with 6 tsp sugar. Dissolve the remaining gelatine and stir into the berry puree.
• Spread the berry mixture on the cream and put the cake in the fridge for at least four hours.
  If you like, you can sprinkle pistachio nuts over the cake as an additional topping.