Creamy Raspberry cake with Biscuits
- 27 minutes ago
- 3 min read
## Delectable Creamy Raspberry Cake with a Biscuit Twist
£creamy Raspberry cake with Biscuits
Introducing a delightful and effortless my raspberry creamy cake with biscuits, requiring no baking and ready in just 30 minutes. This recipe is straightforward, cost-effective, and perfect for any occasion. The ingredients include biscuits, butter, neutral cheese, sweet cream, and chocolate. Whether you're seeking a refreshing dessert for summer or a comforting treat for winter, this cake is ideal year-round. Please follow the recipe for detailed instructions.
Ingredients: simple, total time: 30 min,,
Bark:
350 g ground Plasma biscuits/ or any butter biscuits
140 g melted butter
100–120 ml milk
24-26 cm round mold or 23 × 37 cm
Cream:
400 g neutral Philadelphia cheese/ or Mascarpone
2 Tbsp ricotta cheese/ optional
80 g powdered sugar/ or 8 full Tbsp
200 ml sweet cream
300 g raspberries/ or frozen filtered
Glaze Ganache:
400 g white chocolate/ or dark chocolate
200 ml sweet cream
50-100 g raspberries as you like
Preparation:
Base:
Add the ground biscuit with the melted butter in a deep container mixt with a spoon. Knead the mixture through your fingers as if you were making shortcrust pastry, do not knead! As needed add gradually milk.
When you get a uniformly crumbly mixturei distribute the mixture evenly on the round mold 26 cm, lined with baking paper. Slightly level with the bottom of the glass., then place in the fridge to cool.
Cream:
In a deep bowl pour the mascarpone, powdered sugar and mix until uniform. Add sweet cream, as you like ricotta cheese (it is optional) and beat well until you get a fluffy cream.
Add 300 g of the raspberries to the cream and stir with a spatula, until they crumble a little.
Pour the cream over the base and smooth it out. Transfer mold in refrigerator.
Now make the glaze for the cake with white chocolate cake and sweet cream.
Topping:
Pour the sweet cream in a little saucepan, when is heated on low heat add crushed chocolate, stir until all melted, and well uniform. (You can use white or dark chocolate as you wish.)
Pour the glaze evenly on top of the cake, level it, then transfer it in the fridge to set for about 2–3 hours or overnight.
The next day, decorate with black chocolate topping as desired, add raspberries from above, return for 20 minutes, serve in slices with coffee or tea.
Cut into slices using a sharp knife soaked in lukewarm water.
Buon appetito!
NOTE:
If you want a hard glaze crust, put less cream, approximately 120 ml. I deliberately wanted the cover to be softer when cutting.
Cut the cake with a sharp knife dipped in lukewarm water.
I kept the cake in the fridge all night so that it would set well.
Instead of white chocolate, you can also use dark chocolate.
If you want, you can add 5 coarsely crushed biscuits to the raspberry filling.
Keep the cake in the fridge for up to 4 days.
Do you want to try something a little different?
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