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Author Notes: If you want a fun and easy recipe that can be adapted to your number of guests, look no further! My friend gave me her quick and easy bake-less cake and it's divine! Simple, fresh and sweet, but not too sweet. I promise your guests will think you put in more effort than you will! —Eleni Yanneli
Cake and Cream
- 1 pound fresh raspberries
- 40 ladyfingers
- 1,1/2 cups mascarpone
- 1,1/4 cups whipping cream
- 3/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup confectioners sugar
- 5 tablespoons kirsch
- 1,1/4 cups water
- Syrup: Heat water and sugar in a saucepan. Once the sugar dissolves, add alcohol and remove from heat.
- Cream: Put mascarpone, granulated sugar, and vanilla in a bowl and mix. Put whipping cream in a different bowl and mix until it becomes stiff. Add mascarpone mixture to whipping cream and beat.
- Cake: Dip lady fingers (one by one) in syrup. Be careful that they don’t get too wet, otherwise the cake will be soggy and runny.
- Assemble: Place lady fingers dipped in syrup on serving platter until you have the desired length and width of cake. Spread the cream on top of the lady finger layer. Add a layer of flattened raspberries. Repeat for another layer! (You can have as many layers as you want, I normally do three layers). Once you have the desired amount of layers, smooth the cream as if it were a frosting and use raspberries (and almonds if you desire) to garnish!
- Before eating: refrigerate the cake overnight for the lady fingers to fully moisten and become cake-like. If you have left over cream, dip any red fruits you have or eat straight from the bowl!