Strawberry cake without baking with an original design is ideal for hot summer days. It is delicate and light, aromatic and delicious. A thin shortbread crust and a melting strawberry soufflé are a great combination.
Decorating a cake with jelly flowers makes it worthy of a festive table. Guests will definitely appreciate this light strawberry dessert. You can also cook it for every day.
By the way, if you want to make such a summer dessert in winter, you can also use frozen strawberries.
This cake is quite simple to make and is prepared without baking. The refrigerator will do the bulk of the work for you.
Be sure to prepare such a delicious and light strawberry cake with flowers in the strawberry season! It is very tasty and uncomplicated.
Ingredients (for a 23x23 cm mold):
Sand base:
- shortbread cookies - 400 g
- butter - 250 g
Strawberry Yogurt Mousse:
- strawberries - 1 kg
- unsweetened yogurt - 600 ml
- sugar - 200 g
- water - 150 ml
- gelatin - 50 g
Milk layer:
- milk - 250 ml
- water - 50 ml
- sugar - 1 tbsp. l.
- gelatin - 12 g
Decoration:
- jelly "Strawberry" - 1 pack (90 g)
- jelly "Wild berries" - 1 pack (90 g)
- water (boiling water) - 500 ml
Step by step recipe
1. First, let's prepare the base for the cake.
Break 400 g of shortbread cookies and put in a grinder. Grind to small crumbs. Since my chopper is not large, I chopped in two approaches.
Pour all the crumbs into a bowl.
2. Put 250 g of butter in a saucepan. We put on fire. Once the butter has melted, remove it from the heat. There is no need to overheat the oil.
3. Pour the melted butter into a bowl with prepared crumbs. Mix everything until smooth.
4. We take a square shape and cover the bottom with parchment paper. Place an acetate film on the sides of the mold. The size of my form is 23 by 23 cm.
5. Put all the crumb with butter into the mold. We form the base of the cake, leveling and tamping everything with a spoon. You should get a flat surface of approximately the same thickness. We put everything in the refrigerator to freeze the base.
6. Cooking strawberry yoghurt mousse.
Pour 50 g of gelatin into a bowl and pour 150 ml of water. Mix everything and leave the gelatin to swell for 10-15 minutes.
7. Put 1 kg of already washed strawberries without tails in a bowl. Pour 200 g of sugar. Beat everything with an immersion blender until smooth. You can also chop strawberries in a blender bowl.
8. Pour 600 ml of unsweetened unflavored yogurt with whipped strawberries. We mix everything.
9. The gelatin is already swollen. We heat it in the microwave to about 40-50 degrees.
10. Pour the dissolved and heated gelatin into the strawberry-yogurt mixture. Pour in in small portions, stirring each time. So that the mass does not freeze quickly, strawberries and yogurt should be at room temperature.
11. Pour the prepared mousse onto the already frozen cake base. We put everything in the refrigerator to freeze.
12. While the mousse is solidifying, prepare the jelly.
Pour one 90 g bag of strawberry jelly into a bowl, which is designed for 400 ml of water, and pour not 400, but 250 ml of hot water to it. We mix everything until the jelly is completely dissolved. When everything is dissolved, pour the jelly into a prepared flat container. Put it in the refrigerator to cool down.
13. We prepare jelly with wild berries in the same way. Pour in 1 bag of jelly and pour 250 ml of hot water. Stir until the gelatin is completely dissolved. Pour the jelly into a flat container and set in the refrigerator to freeze.
14. Pour 12 g of gelatin into a bowl and pour 50 ml of water. Stir and leave the gelatin to swell for 10 minutes.
15. We take 250 ml of milk and pour 1 tbsp into it. l. Sahara. We mix.
16. Gelatin is already swollen, dissolve it in the microwave or over low heat, stirring constantly.
17. Pour the dissolved gelatin into milk with sugar. Milk should be at room temperature. We mix everything.
The strawberry-yoghurt layer is already frozen. Pour milk with gelatin on it, but not all, but about 150 ml. Cover the milk with a thin layer of strawberry yoghurt mousse.
18. The colored jelly is already frozen. Cut flowers out of it with a mold. In blue jelly, I cut 4 flowers, and in red 5 flowers.
19. Also, using a small round mold in jelly colors, cut out the middle.
20. We take the jelly flowers out of the mold with a spatula or knife. We take out the middle from the flower.
All the flowers are carefully laid out on the cake, alternating them in a checkerboard pattern.
21. We swap the middle of the flowers.
Carefully fill the space between the flowers with the remaining milk and gelatin. If the milk with gelatin has frozen, then it needs to be warmed up a little.
22. First we leave the cake on the table so that the gelatin grabs a little, and then we put it in the refrigerator to freeze.
23. The cake is frozen. We take it out of the mold and place it on the dish. Carefully remove the acetate film. Cut the finished cake into portions and serve.
The cake with flowers and strawberry-yoghurt soufflé turned out to be beautiful and very tasty. Such a cake is prepared without baking, which reduces the cooking time. This cake is great for hot summer days.
Video recipe
The recipe is taken from my culinary site. gotovimop.com