No Bake Cake

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Servings: 10 servings Difficulty: Intermediate
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A creamy, boozy raspberry dessert layered with vanilla cake and mascarpone cream.
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No Bake Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 servings Calories: 300.8

Description

This elegant no-bake cake is the perfect make-ahead dessert for parties or special occasions. It combines the comforting sweetness of shop-bought vanilla loaf cakes with a sophisticated, boozy raspberry sauce. The cake layers are dipped in the liqueur-infused fruit puree and assembled with a rich, airy mascarpone and double cream mixture. The result is a dessert that is light yet indulgent, with a beautiful balance of tart fruit and sweet dairy. Because it requires chilling time to set, it is ideal for entertaining, allowing you to prepare it the day before. Serve chilled for the best texture, garnished with fresh raspberries and an extra drizzle of sauce for a stunning presentation.

Ingredients

Directions

  1. Prepare the raspberry sauce: Place fresh raspberries and water in a food processor. Blitz until smooth, then push the puree through a sieve into a bowl to remove seeds. Stir in the raspberry liqueur. Cover and chill until needed.
  2. Make the cream: In a large bowl, beat the mascarpone to loosen it. Gradually beat in the double cream, icing sugar, and vanilla extract until the mixture holds soft peaks. Be careful not to over-whip.
  3. Assemble the first layer: Place three-quarters of the chilled raspberry sauce in a shallow serving dish or loaf tin. Dip each cake slice quickly into the sauce and arrange them in a single layer in the dish.
  4. Add fruit and cream: Reserve a handful of fresh raspberries for decoration. Crush the remaining raspberries slightly with a fork and spoon half of them over the cake layer. Spread half of the mascarpone cream mixture over the fruit, leveling the top.
  5. Repeat layers: Create a second layer of soaked cake slices, followed by the remaining crushed raspberries and the rest of the cream mixture. Smooth the top.
  6. Chill: Cover the dish and refrigerate for at least 4-5 hours, or ideally overnight, to allow the cake to soften and the flavors to meld.
  7. Serve: Before serving, drizzle with the remaining raspberry sauce and scatter the reserved fresh raspberries on top.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 300.8kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 358.5mg15%
Total Carbohydrate 64.8g22%
Dietary Fiber 2.4g10%
Sugars 2.7g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the cake refrigerated at all times. It is best consumed within 2 days of assembly.

Substitutions: If you prefer a non-alcoholic version, omit the raspberry liqueur and add an extra tablespoon of water or lemon juice to the sauce for brightness.

Tip: Ensure your cream and mascarpone are cold before whipping to achieve the best volume and stability.

Keywords: no bake cake, raspberry dessert, mascarpone cream, layered cake, boozy dessert, make ahead, party dessert, chilled dessert, vanilla cake, raspberry sauce, easy dessert, layered dessert
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