No bake raspberry cloud cake

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Today I'd like to share a mandatory summer dessert that takes the hearts of all raspberry enthusiasts by storm - no bake raspberry cloud cake.


No bake raspberry cloud cake is extremely easy, delicious, almost effortless cake. The raspberry layer is full of fruit and nicely contrasts with light as a cloud cream layer. Almond flakes are pleasantly crunchy, while mini meringues make the cake not only sweeter, but also prettier. The outcome will satisfy any raspberry lover!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm tin)

  • 2 packets raspberry jelly
  • 700 ml boiling water
  • 160 g sponge fingers
  • 600 g frozen raspberries
  • 12 g powdered gelatin
  • 100 ml hot water
  • 500 g whipping cream
  • 70 g icing sugar
  • 1 tsp vanilla paste
  • 40 g mini meringues
  • 30 g almond flakes

Method

  1. Pour 700 ml hot water into a large bowl. Add 2 packets raspberry jelly and stir until fully dissolved. Set the jelly mixture aside to cool it slightly.
  2. Line the bottom and sides of a rectangular baking tin (18 x 28 cm) with baking paper. Arrange a layer of sponge fingers in the bottom - I used 160 g in total. Place them as tightly as possible and cut them to size as required.
  3. Add 600 g frozen raspberries to the jelly mixture and stir them through. The jelly will start setting almost immediately, so pour it out onto the sponge fingers straight away. Spread the raspberry layer across the whole surface and even out the top. Put the cake into a fridge as you work on the cream layer. If you're using fresh raspberries, add them to a completely cool jelly mixture and wait until it starts to set before pouring it onto the sponge fingers.
  4. Pour 100 ml hot water into a small bowl and add 12 g powdered gelatin. Stir through the contents of the bowl with a whisk and set it aside to cool slightly.
  5. Pour 500 g cold whipping cream into a large bowl. Add 70 g icing sugar and 1 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until cream becomes thick and fluffy, but not stiff. Stop beating when you notice that the mixer beaters start leaving visible marks in the cream.
  6. Add 1 tbsp whipped cream into cool gelatin solution. Stir through with a whisk until smooth and uniform. Pour tempered gelatin into the whipped cream. Do it in a slow trickle while mixing the cream at low speed, only until gelatin gets fully incorporated into cream.
  7. Transfer cream onto raspberry jelly layer that should be completely set by now. Spread cream layer across the surface of the cake and even out the top with a silicone spatula. Scatter mini meringues and almond flakes on top of the cake. Put the cake into a fridge until cream layer sets completely - for at least 2-3 hours, or overnight.
  8. Enjoy!

Approximate nutritional value

100 g

  • 182 kcal
  • Carbs: 22 g 
  • Fat: 10 g
  • Protein: 3 g
  • Fibre: 3 g

1 slice (recipe makes 16 slices)

  • 255 kcal
  • Carbs: 31 g 
  • Fat: 14 g
  • Protein: 5 g
  • Fibre: 4 g

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