Wild Berries Raw Cake

Nadia KornazovaNadia Kornazova
"And the next time you make a cake, remember - better have five cakes with one candle than one cake with five candles"
Preparation30 min.
Тotal30 min.
Be the first to cook this recipe
  • Views45
  • Views per month0
  • Views per week0
  • Rating4 out of 5


  • ladyfingers - 14 oz (400 g)
  • tea biscuits - 1 packet (cocoa flavor)
  • wild berries - 10.5 oz (300 g)
  • for the caramel
  • brown sugar - 3.5 oz (100 g) Demerara
  • heavy cream - 4 fl oz (120 ml)
  • soft butter - 2.1 oz (60 g)
  • for the cream
  • sour cream - 3 cups (600 g)
  • cream cheese - 8.8 oz (250 g)
  • powdered sugar - 3 tbsp.

How to cook

Make the caramel sauce by pouring the sugar into a pan and caramelizing it until you get a smooth caramel. Pour the cream and then add the butter. Stir until it has melted and remove it from the heat.

Make the cream by pouring the heavy cream, powdered sugar and cream cheese in a bowl. Mix gently with a spatula and do not use a mixer, because the cream will loosen and liquefy and then it's harder for it to set.

Arrange half of the ladyfingers on the bottom of a baking pan and pour the caramel sauce over them. Arrange the biscuits on them, sprinkle with half of the berries and add half of the cream, which you need to level and spread over the entire surface.

Put the remaining ladyfingers on top of the cream and cover them with the rest of the cream and decorate the cake with the fruit.

Leave in the refrigerator to cool and set for 6 hours.

The wild berries are optional. You can use fruit of your choice.


5 0
4 1
3 0
2 0
1 0
Give your rating:



Be the first to comment