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No-Bake Vanilla Pudding Cake with Berries

This no-bake pudding cake is a simple, creamy dessert made with layers of ladyfingers, vanilla and chocolate pudding cream, fluffy whipped cream, and fresh berries. 🍓🤍 There’s no need to turn on the oven – just layer everything in a cake tin and let it set in the fridge.
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Ingredients Method

Ingredients
  

Base and pudding cream:
  • round ladyfingers as needed for 2 layers
  • 700 ml semi-skimmed milk
  • 60 g vanilla pudding powder
  • 110 g granulated sugar
  • 200 g butter at room temperature
  • 2 tbsp cocoa powder
Whipped cream:
  • 200 ml whipping cream
  • 1 tbsp powdered sugar
  • 1 packet whipping cream stabilizer
Berry topping:
  • mixed berries as needed
  • 2 packets red cake jelly

Method
 

  1. Arrange a layer of round ladyfingers on the bottom of a 26 cm cake tin.
  2. Take approximately 200 ml from the 700 ml semi-skimmed milk and mix it with 60 g vanilla pudding powder until smooth. Heat the remaining 500 ml milk with 110 g granulated sugar.
  3. Pour in the pudding mixture and cook until you have a thick vanilla pudding. Let it cool to room temperature and then mix in 200 g room-temperature butter until you have a smooth, creamy filling.
  4. Mix approximately ¾ of the pudding cream with 2 tbsp cocoa powder and spread it evenly over the ladyfingers.
  5. Arrange another layer of ladyfingers on top and spread with the remaining vanilla cream. Let the cake cool.
  6. Meanwhile, whip 200 ml whipping cream with 1 tbsp powdered sugar and 1 packet whipping cream stabilizer until stiff. Spread the whipped cream over the cake.
  7. Arrange mixed berries over the top and pour over 2 packets of red cake jelly prepared according to the package instructions.
  8. Refrigerate the cake for at least 6 hours, ideally overnight, until completely set.