No-Bake Summer Cake with Raspberries and White Chocolate

Name: No-Bake Summer Cake with Raspberries and White Chocolate
Total time: 45 min
Ingredients: For the sponge finger base:; Sponge fingers (ladyfingers) – 170 g; Water – 80 ml; Lemon juice – 2 tsp; Icing sugar – 2 tsp; For the cream filling:; Mascarpone (chilled) – 500 g; White chocolate – 300 g; Whipping cream (36% fat, chilled) – 600 ml; Gellwe Vanilla Sugar – 2 tsp; Gellwe Raspberry Flavour Jelly – 2 sachets; Hot water – 350 ml; Mixed berries (raspberries, strawberries and blueberries) – 400–500 g; For decoration:; Grated white chocolate – 50 g

45 min.

Medium

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Ingredients:

For the sponge finger base:

Sponge fingers (ladyfingers) – 170 g
Water – 80 ml
Lemon juice – 2 tsp
Icing sugar – 2 tsp

For the cream filling:

Mascarpone (chilled) – 500 g
White chocolate – 300 g
Whipping cream (36% fat, chilled) – 600 ml
Gellwe Vanilla Sugar – 2 tsp
Gellwe Raspberry Flavour Jelly – 2 sachets
Hot water – 350 ml
Mixed berries (raspberries, strawberries and blueberries) – 400–500 g

For decoration:

Grated white chocolate – 50 g

A delicious no-bake summer cake with a delicate sponge finger base, a rich white chocolate and mascarpone cream, and juicy summer berries. Gellwe Raspberry Flavour Jelly adds a refreshing fruity note to the smooth, creamy filling, while a generous sprinkling of grated white chocolate provides the perfect finishing touch. An elegant dessert for summer gatherings, family celebrations and special occasions.

Preparation instructions:

1.

Pour 300 ml of the whipping cream into a saucepan, place over the heat and bring to the boil.
2.

Break the white chocolate into pieces and place in a bowl. Pour the hot cream over the chocolate and stir until completely melted. Cover with cling film, pressing it directly onto the surface, and leave to cool completely. Refrigerate for 3 hours, or preferably overnight.
3.

Line a 25 × 25 cm or 26 × 26 cm baking tin with baking parchment. Arrange a layer of sponge fingers across the base.
4.

Combine the water, lemon juice and icing sugar, then use the mixture to soak the sponge fingers in the tin.
5.

Empty both sachets of Gellwe Raspberry Flavour Jelly into a bowl, pour over the hot water and stir until completely dissolved. Leave to cool completely.
6.

Pour the remaining 300 ml of chilled whipping cream into a mixing bowl, add the Gellwe Vanilla Sugar and whip until thickened but not too stiff. Add the mascarpone and mix until smooth and creamy.
7.

Add the chilled white chocolate mixture to the mascarpone cream and combine using an electric mixer.
8.

Add 2–3 tablespoons of the prepared cream to the cooled jelly mixture, making sure the jelly has not yet begun to set, and stir thoroughly. Gradually add this mixture to the remaining cream in three batches, mixing with an electric mixer after each addition until combined. Add the mixed berries and gently fold them in using a spatula.
9.

Spread the prepared cream filling evenly over the sponge finger base and smooth the surface. Sprinkle with grated white chocolate. Refrigerate for at least 4 hours, or preferably overnight, before serving.