- 800 g raspberries
- 550 g fresh cream
- 460 g condensed milk
- 2 g edible gelatine in sheets
- soft ladyfingers
For the recipe of frozen raspberry cake, Put the gelatine in cold water. Heat 50 g of cream without boiling it and melt the squeezed jelly. Let it cool down. Whisk 500 g of raspberries and sieve them to remove the seeds. Whip up 500 g of cream so that it is not too firm. Mix the cream and jelly mixture with a small portion of raspberry past, then combine it with the rest of the past; add the condensed milk and, finally, the whipped cream. Cover the bottom of a hinged cake pan (diam 22 h 6 cm) with the ladyfingers, cutting them to fit all the spaces. Pour over the mixture, to the edge, and level it with a spatula. Place to rest in the freezer for at least 5 hours. Serve the cake decorating with the remaining raspberries and other fruit to taste.
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