No-Bake Berry Refrigerator Cake

Name: No-Bake Berry Refrigerator Cake
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) 35% whipping cream; 1 tbsp sugar; 1 cup (250 ml) fruit yogurt (raspberry, blackberry or strawberry); 2 1/2 cups (340 g) mixed fresh raspberries and blackberries; 1 100-gram package cat’s tongue cookies

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Preparation 30 min
Chilling 8 h
Servings 8

This cake is made with crispy cat’s tongue cookies, but when they come into contact with that creamy yogurt, they start to soften. And after setting for eight hours in the fridge, the cookies absorb all the moisture, so you’ll want to eat this cake with a spoon.

Featured in RICARDO Magazine SUMMER 2018

Vegetarian
Nut-free

Ingredients

- 1 cup (250 ml) 35% whipping cream
- 1 tbsp sugar
- 1 cup (250 ml) fruit yogurt (raspberry, blackberry or strawberry)
- 2 1/2 cups (340 g) mixed fresh raspberries and blackberries
- 1 100-gram package cat’s tongue cookies

Preparation

- In a bowl, whip the cream and sugar together with an electric mixer until stiff peaks form. With a whisk or rubber spatula, gently fold in the yogurt.
- In a 9 x 5-inch (23 x 12.5 cm), 6-cup (1.5 litre) glass loaf pan (see note), spread one-quarter of the yogurt mixture on the bottom. Cover with one-quarter of the mixed fruit followed by one-third of the cookies. Repeat with the remaining ingredients, alternating layers and finishing with the yogurt and fruit. Cover and chill in the refrigerator for 8 hours.
- Serve the mousse cake using a large serving spoon.

Note from Ricardo

We used a glass baking dish rather than a metal one. A metal dish would cause the yogurt and fruits to oxidize, meaning their taste and colour would change.

Personal Note

RICARDO Silicone Spatula

13.99 $

This RICARDO silicone and beechwood spatula is ideal for flipping food and stirring liquids with ease. The flat tip lets you scrape the bottom of the skillet and quickly release those delicious brown bits and cooking juices.

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