This summer dessert doesn't require turning on the oven, which is a huge plus on hot August afternoons. The combination of fluffy yogurt marshmallows, summer raspberries, and a nutty finish from velvety Peanoot Butter is a composition that will delight your guests at a weekend garden party.
Nutty finish with Peanoot Butter
The secret to this dessert is its topping. We use our Peanut Butter spread from Good Noot . It's 100% roasted peanuts, which provide the perfect contrast to the delicate, fruity marshmallows. The peanut butter adds nutritional value to the dessert and makes each serving more satisfying.
Recipe for a summer jelly cake
Ingredients:
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1 package of raspberry jelly + 150 ml of boiling water
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1 package of crystal jelly + 150 ml of boiling water
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500 g Greek yogurt
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16 whole grain biscuits
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A handful of fresh August raspberries
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30 g Peanoot Butter from Good Noot
Preparation method:
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Raspberry Foam: Dissolve raspberry jelly in 150 ml of boiling water. When it begins to thicken slightly, beat with a mixer at high speed until a thick, glossy foam forms. Add 250 g of Greek yogurt to the prepared base and gently mix.
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White foam: repeat the entire operation with crystal jelly and the remaining 250 g of Greek yogurt.
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Layering: Place the first layer of whole grain biscuits on the bottom of the dish.
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Marble effect: alternately apply pink and white icing onto the biscuits (spoon by spoon), creating decorative patterns.
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Fruity center: Place fresh raspberries on top of the mixture, then cover with a second layer of biscuits.
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Cooling: place the cake in the refrigerator for at least 3 hours to allow the fillings to set completely.
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Decoration: Just before serving, spread Peanoot Butter on top of the cake. Divide the prepared dessert into smaller squares.
Enjoy your meal!
Order Peanoot Butter and prepare a summer dessert!
The best no-bake cakes require the highest quality ingredients. Our nut paste is pure nature, without unnecessary additives.
