No-Bake Berry Refrigerator Cake
This cake is made with crispy cat’s tongue cookies, but when they come into contact with that creamy yogurt, they start to soften. And after setting for eight hours in the fridge, the cookies absorb all the moisture, so you’ll want to eat this cake with a spoon.
Ingredients
- 1 cup (250 ml) 35% whipping cream
- 1 tbsp sugar
- 1 cup (250 ml) fruit yogurt (raspberry, blackberry or strawberry)
- 2 1/2 cups (340 g) mixed fresh raspberries and blackberries
- 1 100-gram package cat’s tongue cookies
Instructions
- In a bowl, whip the cream and sugar together with an electric mixer until stiff peaks form. With a whisk or rubber spatula, gently fold in the yogurt.
- In a 9 x 5-inch (23 x 12.5 cm), 6-cup (1.5 litre) glass loaf pan (see note), spread one-quarter of the yogurt mixture on the bottom. Cover with one-quarter of the mixed fruit followed by one-third of the cookies. Repeat with the remaining ingredients, alternating layers and finishing with the yogurt and fruit. Cover and chill in the refrigerator for 8 hours.
- Serve the mousse cake using a large serving spoon.
This cake is made with crispy cat’s tongue cookies, but when they come into contact with that creamy yogurt, they start to soften. And after setting for eight hours in the fridge, the cookies absorb all the moisture, so you’ll want to eat this cake with a spoon.