A delicately layered no-bake dome cake with fragrant berries and an airy quark-yogurt cream. Crisp ladyfingers create a dramatic shell, while the center hides juicy pieces of strawberries, raspberries, and blueberries. Simple to prepare, beautifully festive, and guaranteed to draw attention as soon as it reaches the table.
Ingredients
- Ladyfinger cookies — 300g (10.5 oz)
- Soft quark or cream cheese — 400g (14 oz)
- 33% heavy cream — 250ml (1 cup)
- Plain thick yogurt — 200g (7 oz)
- Powdered sugar — 120g (4.2 oz)
- Vanilla sugar — 10g (0.35 oz)
- Instant gelatin — 15g (0.5 oz)
- Cold water (for the gelatin) — 60ml (1/4 cup)
- Fresh strawberries — 300g (10.5 oz)
- Raspberries — 150g (5.3 oz)
- Blueberries — 100g (3.5 oz)
- Lemon juice — 10ml (2 tsp)
- Syrup or berry juice for soaking — 120ml (1/2 cup)
- Fresh mint, for garnish — optional
Step-by-Step Recipe
- Prepare the mold: line a deep bowl (about 2–2.5 liters / 8–10 cups) with plastic wrap, leaving the edges hanging over the sides.
- Sprinkle the gelatin over the cold water and let it bloom according to the package instructions, about 5–10 minutes.
- Chill the heavy cream well, then whip to soft peaks. Refrigerate.
- Blend the quark until smooth and creamy, or use cream cheese. Add the yogurt, powdered sugar, vanilla sugar, and lemon juice, then beat until fully combined.
- Dissolve the bloomed gelatin over a water bath or in short microwave bursts, making sure it does not boil. Slowly stream it into the cream mixture, whisking on low speed the entire time.
- Gently fold most of the berries into the cream, saving the prettiest ones for garnish. Slice larger strawberries if needed.
- Quickly dip each ladyfinger into the syrup or berry juice for 1–2 seconds, then arrange them along the sides of the bowl to form the dome pattern.
- Spoon in half of the cream and smooth it out. Add a middle layer of soaked ladyfingers, then top with the remaining cream and close the base of the cake with a final layer of cookies.
- Cover with the overhanging plastic wrap and chill for at least 4–6 hours, preferably overnight, until fully set.
- Before serving, carefully invert the cake onto a platter, remove the plastic wrap, and garnish with the reserved berries and mint. Slice with a sharp long-bladed knife.
Nutrition Facts
| Amount per serving | Value |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Fat | 15 g |
| Carbohydrates | 43 g |
| Sugars | 35 g |
| Fiber | 1.2 g |
| Sodium | 150 mg |
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Tips and Variations
- Without gelatin: use agar-agar instead (about 6–7g / 0.2 oz), following the package instructions for activation. Agar needs 1–2 minutes of boiling to work properly.
- Other berries: currants, blackberries, pitted cherries, or a mix of frozen berries work well too, as long as excess juice is drained off.
- For soaking the cookies: use lightly brewed sweet tea, fruit compote, berry syrup, or diluted juice. For an adult version, add a little liqueur such as amaretto or cassis.
- For a firmer slice, increase the gelatin to 18g (0.6 oz); for a softer, more delicate texture, reduce it to 12g (0.4 oz).
- For the mold, you can also use a dome pan or a springform pan lined with plastic wrap.
Frequently Asked Questions
Can I replace ladyfingers with regular cookies?
Yes, you can use shortbread or sugar cookies. The key is to dip them quickly in the soaking liquid so they do not become soggy.
What can I use instead of yogurt?
Thick yogurt can be replaced with the same amount of sour cream, about 20–25% fat, adjusting the sweetness to taste.
How long does the cake keep?
Store it in the refrigerator, covered with a dome or in an airtight container, for up to 48 hours. It is best to add fresh berries just before serving.
Can I use frozen berries?
Yes, but thaw them completely, drain off the juice, and pat them dry so the cream stays silky and does not turn watery.