Oh my goodness I love love love these light summer berry cake.
This easy no-bake cake is perrrrfect for both as a home treat or a treat for your guests. It is so easy to make that even your kids can “cook” it 🙂
So lets get to the cake.
You will need:
- Raspberry: 400 gr
- Blueberry: 200 gr
- 5% sour cream: 800 gr
- Sugar: 1 cup
- Water: 1/2 cup
- Unflavored gelatine: 30 gr
- Vanilla sugar: 8 gr OR Vanilla Extract: 3 drops
Rinse your berries under gold water and lay them out on the paper towel to dry.
Put the gelatine in a bowl and pour 1/2 cup water over it. Stir it up and let it sit for about 10 minutes. Gelatine will thicken up.
In a separate bowl pour your 800 gr sour cream and mix it up with sugar and vanilla sugar/vanilla extract. Stir and let it sit for 5 minutes in order for sugar to melt.
Once the gelatine thickened up and the sugar dissolved in the sour cream – place the gelatine bowl in a microwave for about 1-1.5 minute. Or you can warm it up on you stove’s top. Up to you. Just make sure it will become hot ( about 70-80 degrees Celsius) and liquid.
Carefully take your melted hot gelatine and pour it slowly into the sour cream while mixing it up at the same time.
Now you have few options for the cake bowl/pan. If you will be using your Spring Form Cake Tin – then wrap it around with a wrapping paper, since sour cream is very liquid at first. If you will be using just a regular bowl or glass trifle bowl (this is what I used), then just pour the ready sour cream into the bowl. Put few berries aside for decorations and drop the rest into the sour cream. Carefully mix them with a spoon.
Depending on how runny is your sour cream – you can either put berries for decorations on top and place the bowl in the fridge, or put the bowl in the fridge and then add the berries for decor after about 45-60 minutes, when the cake will thicken up a bit.
Leave the cake in the fridge for at least 4 hours. I left it overnight.
If you put the cake into the spring form cake tin, you will need to separate the cake from the tin with the help of a thin knife, then unbuckle the tin and move the cake into the plate/cake stand.
If you are making the cake in a bowl – place the bowl into a hot water for about 10 seconds to let the cake separate from the bowl. Since I used the glass trifle bowl – I just separated the sides of the bowl from the cake and left the cake inside. Then I sliced the triangle shaped pieces and served the cake.
The cake is ready to enjoy.
You can also add cocoa on top of the cake for decorations, or even mix sour cream with cocoa, in case you have chocolate lovers in your family. You can also play with some other berries of your choice both for inside or the decor only.
I hope you will like this light summer cake, sweet and sour at the same time , which will keep you cooled and refreshed and in a good mood for a long time!