Ingredients — what you'll need
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- 50 gram Blueberries
- 250 gram Whipping Cream 33%
- 240 gram Traditional Sponge Fingers
- 150 gram Strawberries
- 540 gram Curd Yogurt
- 200 gram Sour Cream 15%
Step-by-step method
At a glance
You're creating a luscious layered no-bake dessert that comes together in just 10 minutes of prep work. The real magic happens overnight in the fridge as the sponge fingers soften and absorb all those creamy, fruity flavors into one dreamy cake.
1/3
Whisk the cream
Whisk the curd cheese together with the yogurt, soured cream and whipping cream in a stand mixer. No need to sweeten it.
Ingredients
- 200 gram Sour Cream 15%
- 250 gram Whipping Cream 33%
- 540 gram Curd Yogurt
2/3
Prepare the tin
Get a springform cake tin ready and line the sides with a strip of baking paper. Then layer up your prepared ingredients.
3/3
Layer it up
Start with a layer of sponge fingers at the bottom of the tin, then a layer of cream, a layer of fruit, another layer of cream, a layer of sponge fingers, cream again, and finish with a layer of fruit. Leave in the fridge overnight to set.
Ingredients
- 240 gram Traditional Sponge Fingers
- 150 gram Strawberries
- 50 gram Blueberries