In summer, desserts should get by without an oven. This cold cake from a loaf pan is the answer: creamy, fruity, and assembled in just a few steps. The refrigerator does the actual work.

Ingredients (4 servings)

For the cream:

  • 500 g mascarpone
  • 400 ml cold heavy cream
  • 120 g powdered sugar
  • 2 tsp vanilla extract
  • 1 organic lemon (zest and 1 tbsp juice)
  • 6 sheets gelatin

For filling and decoration:

  • 350 g fresh raspberries
  • approx. 130 g ladyfinger cookies (about 20 pieces)

Kitchen utensils: Loaf pan (approx. 25 cm), plastic wrap, 2 mixing bowls, hand mixer, whisk, small pot, spatula, strainer, fine strainer for dusting

Preparation (40 minutes + at least 5 hours chilling time)

  1. First, line the loaf pan with plastic wrap, leaving plenty of overhang on the long sides. Soak the gelatin sheets in cold water.
  2. In a large bowl, briefly stir together mascarpone, powdered sugar, vanilla extract, and lemon zest until smooth. In a second bowl, beat the ice-cold cream until stiff and carefully fold into the mascarpone mixture until a light and fluffy cream forms.
  3. Dissolve the squeezed-out gelatin with the lemon juice in a small pot over low heat, stir in a few spoonfuls of the cream, and then quickly fold this mixture into the remaining cream.
  4. Now stand the ladyfingers upright along the long sides of the pan, with the sugar side facing outward. Pour the cream directly onto the foil-lined bottom and repeatedly distribute raspberries on top.
  5. Finally, smooth the surface. Loosely cover the cake with the overhanging plastic wrap and refrigerate for at least five hours, preferably overnight.
  6. Finally, carefully lift the cake out of the pan using the plastic wrap edges, invert or slide onto a platter, and distribute the remaining raspberries on top.

Serving tips

Present the cake on an elongated cake platter and sprinkle some mint over it. For clean slices, dip the knife in hot water before each cut and dry it off.

Beverage recommendation

  • A chilled Prosecco Rosé enhances the raspberry notes of the cake with its fine bubbles and delicate fruity sweetness.
  • As a non-alcoholic alternative, a homemade raspberry lemonade with mint and lemon pairs well, whose acidity balances the sweetness.

Recipe variations

  • For a crunchy variation, sprinkle 50 g chopped pistachios between the cream layers.
  • For chocolate lovers, fold 80 g grated white chocolate into the cream.