Introduction: An irresistible combination
“Butter biscuit and raspberry cake” – this recipe is a perfect symbiosis of the crunchy sweetness of butter biscuits and the fruity freshness of raspberries.
A cake that doesn’t require baking and is therefore ideal for warm summer days or as a quick dessert for unexpected guests. The ease of preparation and the delicious combination of flavors make this cake a favorite for every occasion.
Core ingredients: Simple yet so delicious
Butter biscuits: The crispy base
Butter biscuits form the base layer of this cake and give it a wonderful crunchiness and rich flavor.
Raspberries: The fruity accent
Fresh or frozen raspberries bring a natural sweetness and a slight acidity to the cake, which harmonizes wonderfully with the sweetness of the butter biscuits.
Preparation: Quick and easy to enjoy
This delicious cake is extremely easy to prepare and requires no baking time, making it an ideal recipe for quick desserts.
Step by step to heavenly cake happiness
Line a pan with cling film to make it easier to remove the cake later.
Place a layer of butter biscuits into the mold as a base.
Spread raspberries evenly over the cookie layer.
Make a cream from whipped cream, vanilla sugar and a little sugar if needed and pour over the raspberries.
Repeat the process until all ingredients are used up, with the top layer being the cream.
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