Description
This No-Bake Berry Refrigerator Cake is a light, creamy dessert featuring layers of whipped cream, fruity yogurt, mixed fresh berries, and crunchy cat’s tongue cookies. Perfect for a quick and easy treat, it requires no oven baking and is chilled to set in the refrigerator, delivering a refreshing, luscious cake that serves eight.
Ingredients
Dairy
- 1 cup (250 ml) 35% whipping cream
- 1 tbsp sugar
- 1 cup (250 ml) fruit yogurt (raspberry, blackberry or strawberry)
Fruit
- 2 1/2 cups (340 g) mixed fresh raspberries and blackberries
Bakery
- 1 100-gram package cat’s tongue cookies
Instructions
- Whip Cream and Sugar: In a bowl, whip the cream and sugar together with an electric mixer until stiff peaks form, ensuring a light and airy texture for the cake filling.
- Fold in Yogurt: Gently fold the fruit yogurt into the whipped cream using a whisk or rubber spatula to maintain the fluffy consistency while adding fruity flavor.
- Layer Ingredients: In a 9 x 5-inch (23 x 12.5 cm), 6-cup (1.5 litre) glass loaf pan, spread one-quarter of the yogurt mixture evenly on the bottom. Add one-quarter of the mixed berries over the yogurt, then cover with one-third of the cat’s tongue cookies. Repeat the layers with the remaining yogurt mixture, fruit, and cookies, finishing with a layer of yogurt and topped with fruit.
- Chill to Set: Cover the loaf pan and refrigerate the assembled cake for 8 hours, allowing the layers to meld together and the cookies to soften, creating a cake-like texture.
- Serve: Use a large serving spoon to scoop out portions and serve the mousse cake chilled for a refreshing, no-bake dessert experience.
Notes
- For best results, use fresh, ripe berries to enhance flavor and natural sweetness.
- Cat’s tongue cookies can be substituted with ladyfingers or any thin, crisp cookies if unavailable.
- Allowing the cake to chill overnight improves texture and flavor melding.
- Use a glass loaf pan for easier layering and an attractive presentation.
