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Upside-down raspberry cake

updated

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Ingredients for 1 servings:

  • 2 packs of cake glaze, red
  • 500 g raspberries, frozen
  • 2 packs of QimiQ
  • 200 g yogurt
  • 200 g sour cream
  • 200 g cream (whipping cream)
  • 3 sheets of gelatin
  • n. B. sugar
  • 1 pack of ladyfingers

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

No-bake cake

Prepare 2 packets of cake jelly according to the package instructions and pour into a round 28cm cake pan lined with aluminum foil. Immediately arrange the raspberries on top. Soften and dissolve the gelatin. Make a cream from Quimiq, yogurt, sour cream, and whipped sweet cream. Add sugar to taste and the gelatin. Layer the cream and sponge fingers alternately on top of the raspberries, ending with the sponge fingers. Let the cake set in the refrigerator overnight. The next day, turn it out onto a cake plate and remove the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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