A delicious and beautiful raspberry cake that requires no baking — perfect for hot weather! Ladyfingers line the sides, and inside is the most delicate creamy yogurt mousse with a light cottage cheese flavor. On top, a bright pop of lemon curd and juicy, fragrant raspberries. I used thick homemade yogurt at 7% fat; Greek yogurt works great, but regular yogurt is fine too — just try to use one that isn't too tart. You can also substitute with a mild, full-fat sour cream. My cottage cheese was a soft, spreadable variety at 9% fat. For the topping I used lemon curd, which I've used in many recipes, such as Lemon Curd Tartlets, Meringue Cake with Lemon Curd, and Lemon Ice Cream. If lemon curd isn't your thing, you can halve the recipe (use 35 ml of juice and just the yolk from the egg). Alternatively, you can swap the lemon curd for a white ganache — just melt white chocolate with heavy cream. It'll be just as amazing! Our cake disappeared in no time — even my one-year-old, lemon curd and all, absolutely devoured it! Makes 8 servings; each slice should be as wide as one ladyfinger, so cut between them.
Ingredients:
- Sides:
- 16 ladyfingers
- White Mousse:
- 400 g heavy cream (33%)
- 200 g thick yogurt
- 200 g soft cottage cheese
- 100 g sugar
- 12 g gelatin
- 1 tsp vanilla sugar
- 250 g raspberries
- Lemon Curd:
- 1 lemon (70 ml juice + zest)
- 1 egg
- 60 g sugar
- 30 g butter
- For the Top:
- raspberries, blueberries for decoration
How to cook no-bake raspberry ladyfinger cake
Make the white mousse. Combine the yogurt, cottage cheese, sugar, and vanilla sugar in a bowl. Blend thoroughly with an immersion blender until completely smooth — no lumps of cottage cheese or sugar should remain. Be especially thorough if you're using a dry, crumbly cottage cheese rather than a soft, creamy one.
Gradually fold in the yogurt-cottage cheese mixture. Meanwhile, soak the gelatin in 50 ml of water and let it bloom. Then heat it until hot so the gelatin fully dissolves, and let it cool. Pour the gelatin into the cream mixture while continuing to mix. Taste and add powdered sugar if needed.
Line a suitable mold with plastic wrap — mine measured 25 by 11 cm at the top. Stand the ladyfingers along the sides, sugar side facing out.
Make the lemon curd. Zest the lemon, being careful not to include the white pith. Juice the lemon — you'll need about 70 ml. Combine the lemon zest, juice, egg, and sugar. Let it sit for a few minutes so the zest can release its aroma.
Strain through a sieve into a small heavy-bottomed saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the butter. Let the lemon curd cool completely in the refrigerator.
Unmold the cake. First, trim the ladyfingers flush with the top of the cake. If you chilled it overnight, the ladyfingers will have softened enough to cut easily. If you only chilled it for 4–5 hours, it's better to trim the ladyfingers before pouring in the mousse.
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