Raspberry and blueberry cake

Over 60 mins
(serves 8)
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Raspberry and blueberry cake
Raspberry and blueberry cake




4sheets of leaf gelatin
2 tbspwater
400 gunflavoured creme cheese
200 mlcream
100 mlsugar

For topping:

400 mlblueberries
100 mlraspberries
200 mlwater
100 mljelly sugar

For decorating:

lemon balm or mint leaves


  1. Preheat the oven to 200 degrees.
  2. Cut a 22 cm diameter disc the size of the removable base of a springform pan from baking paper.
  3. Melt the margarine. Combine the ingredients for the base until they form a crumbly dough. With floured hands, press the mixture into the bottom of the pan, lined with baking paper. Bake on the middle shelf of the oven for 8-10 minutes.
  4. Soften the gelatin leaves in plenty of cold water for 5-10 minutes. Squeeze the water out of them and dissolve them in a little boiling water. Combine all the ingredients for the filling. Pour the filling over the cake. Let set in the refrigerator for about 2 hours.
  5. Spread the blueberries and raspberries over the filling.
  6. Boil the water, add the jelly sugar. Let the liquid cool for a moment and then pour it over the berries. Put the cake in the refrigerator for another 1-2 hours.
  7. Remove the cake from its pan and decorate with lemon balm or mint leaves.

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