Cold berry cake. No-bake recipe.
A fresh dessert that is delicate, perfect for hot summer days or to beautifully conclude a special meal.
This recipe does not require baking and is a great alternative to Stracciatella Cheesecake or Peach Semifreddo. You can substitute the berry yogurt with other flavors of your choice.
For best results with this cold cake, I recommend using cold cream. You can optionally substitute it with plant-based cream.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz Digestive biscuits
- 5.3 oz butter
- 2 cups cold whipping cream
- 4 containers yogurt (berry-flavored)
- 0.35 oz gelatin sheets
- 2 tablespoons powdered sugar
- to taste berries (mixed, for decoration)
- 1 cup milk (espresso cup size)
Tools
- Springform pan
- Mixer
Steps
Put the Digestive biscuits in a mixer and grind them into a powder.
Melt the butter in a saucepan or in the microwave, add it to the crumbled biscuits, and mix well until you get a homogeneous mixture.
Line a springform pan (about 8.7 inches in diameter) with parchment paper. For convenience, I use a non-stick spray. Pour the mixture inside and level it out, using the bottom of a glass or the back of a spoon.
Place in the freezer to set.
Soak the gelatin sheets in a bowl with cold water.
In another bowl, whip the cold cream with powdered sugar. Add the yogurt and mix.
Squeeze the gelatin and dissolve it in a cup of hot milk. Pour it into the cream and yogurt mixture and mix with beaters to combine the ingredients.
Take out the pan with the biscuits from the freezer and pour the yogurt cream over it. Level with a spatula, cover the pan with plastic wrap, and refrigerate for at least 4 hours.
After this time, gently remove the springform pan’s ring and decorate the surface with berries.
Enjoy your dessert!
Storage and tips…
Store in the fridge, covered with a cake dome.
Consume within 2/3 days
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