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
Ingredients
- 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
- Syrup
-
1 cup
confectioners sugar
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5 tablespoons
kirsch
-
1,1/4 cups
water
Directions
-
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.
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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!
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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!
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