Raspberries make every dessert a triumph of goodness, that's why I prepare this cake every weekend
With the arrival of spring and the anticipation of summer, raspberries become the undisputed stars of my table. Every dessert I make with them turns into a triumph of deliciousness, as is the case with this cake.
The arrival of warm weather puts me in such a good mood that I find myself spending much more time in the kitchen, just like I did during the Christmas season.
I love dabbling in a variety of recipes, even without an oven, like this cake. They're quick and easy to make, and every time they leave everyone speechless.
My secret weapon, not surprisingly, is raspberries, which give a more intense and above all tastier touch to every preparation.
Raspberry Cake: A Tasty Triumph Recipe
As we've explained previously, raspberries are perfect for any kind of spring dessert. In fact, every time I have the opportunity, I make this cake, which doesn't require baking, just a little time and a lot of attention to detail. The ingredients we'll need are:
- 300 g of biscuits,
- 130 g of butter,
- 180 ml of fresh cream,
- 80 g of sugar,
- 1 teaspoon vanilla extract,
- 800 g of Philadelphia-type spreadable cheese,
- 250 g of raspberry jam.
Let's make our perfect spring cake together
Start by placing the biscuits in a blender and crushing them finely. If you don't have a blender, you can put the biscuits in a bag and crush them with a rolling pin; the result should be the same.
Next, melt the butter in the microwave or using a double boiler, and mix in the crushed biscuits. Pour the resulting mixture into a loose-bottomed pan, then transfer it to the refrigerator to chill while we prepare the cream.
In a bowl, combine the cream cheese, fresh cream, vanilla extract, and sugar. Mix the ingredients together until the mixture is creamy and fluffy, ready for the next step.
Pour the cream over the biscuit base and shape it well. Then refrigerate for at least four hours. After this time, take the cake out and spread the raspberry jam over the top. Refrigerate for another hour. The result will be truly incredible: you've just made a perfect spring cake!
