Description
This Raspberry Snowflake Cake is a delicate, no-bake dessert featuring a smooth, creamy raspberry-flavored gelatine base dusted with coconut powder. Combining fresh raspberries, milk, cream, and potato starch, this refreshing treat is chilled to set into a beautiful snowflake-shaped cake, perfect for a light and fruity indulgence.
Ingredients
Scale
Fruit and Liquid Ingredients
- 50 g raspberries
- 450 g water (divided; for cooking and gelatine soaking)
- 200 ml milk
- 50 ml double cream
- 100 ml water (for starch slurry)
Sweeteners and Thickeners
- 180 g caster sugar
- 5 gelatine leaves
- 120 g potato starch
Finishing
- Coconut powder (for dusting)
Instructions
- Simmer Raspberries and Sugar: In a small saucepan, combine raspberries, 450 g of water, and caster sugar. Bring the mixture to a boil over medium heat, whisking constantly to dissolve the sugar and break down the raspberries evenly.
- Prep Gelatine and Add Dairy: Soften the gelatine leaves in cold water. Then, add the milk and double cream to the saucepan with the raspberry mixture, bringing it back to a boil gently.
- Incorporate Gelatine: Remove the saucepan from heat. Squeeze excess water from the softened gelatine leaves and whisk them into the hot mixture until fully dissolved and evenly combined.
- Thicken with Potato Starch: In a separate bowl, mix the potato starch with 100 ml of water to create a smooth slurry. Pour this starch slurry into the saucepan and whisk continuously to prevent lumps and to thicken the mixture evenly.
- Set and Chill the Cake: Line a long, rectangular baking tray with baking paper. Pour the thickened mixture into the tray, smoothing the surface. Refrigerate for 1 to 2 hours until the cake is fully set.
- Finish and Serve: Once set, remove the cake from the baking tray using the baking paper. Dust the surface generously with coconut powder to resemble snowflakes, then slice and serve chilled.
Notes
- Ensure constant whisking when cooking raspberries and sugar to avoid burning and to aid in dissolution.
- Softening gelatine in cold water is critical to avoid lumps and to ensure smooth incorporation.
- The use of baking paper makes removing the chilled cake much easier without breaking.
- Chilling time can be extended up to 3 hours for a firmer texture.
- This dessert is best served cold and consumed within 1-2 days for freshness.
