zinabi zin **For a fresh and tasty no-bake raspberry and almond cake, here is a perfect recipe!** Here is how to make it:
**No-Bake Raspberry and Almond Cake**
**Ingredients:**
For the base:
– 200 g biscuits (speculoos or Digestive biscuits) 🍪
– 100 g melted butter 🧈
For the filling:
– 250 g mascarpone 🥛
– 200 ml liquid crème fraîche 🥛
– 100 g icing sugar 🍬
– 1 teaspoon vanilla extract 🌿
– 200 g fresh or frozen raspberries 🍓
– 50 g flaked almonds 🌰
**Instructions:**
1. **Prepare the base:**
– Crumble the biscuits in a blender until finely powdered. 🍪
– Mix the crumbled biscuits with the melted butter until sandy. 🧈
– Line the bottom of a 20 cm springform pan with this mixture, pressing well to form an even base. 🍃
– Place the base in the refrigerator for about 30 minutes to harden. 🍃
2. **Prepare the filling:**
– In a large bowl, whisk the mascarpone with the icing sugar and vanilla extract until smooth and homogeneous. 🥛🍬🌿
– In another bowl, whip the liquid crème fraîche until stiff. 🥛
– Gently fold the whipped cream into the mascarpone mixture. 🍃
3. **Assemble the cake:**
– Remove the biscuit base from the refrigerator. 🍃
– Spread the mascarpone filling evenly over the biscuit base. 🍃
– Arrange the raspberries on top of the filling. 🍓
– Sprinkle with flaked almonds for a touch of crunch. 🌰
4. **Chilling:**
– Place the cake in the fridge for at least 4 hours, or ideally overnight, so that the filling sets well. 🍃
5. **Serve:**
– Remove the cake from the fridge and carefully unmold it before slicing. 🍽️
### **Tips for preparation or service:**
– You can add white chocolate shavings for an even more gourmet touch.
– Serve this cake with a raspberry coulis for an explosion of flavors.
This fresh and tasty no-bake raspberry and almond cake is perfect for an elegant and refined dessert. Enjoy the preparation and savor every bite!
Bon appetit!
