Pastel de Capas de Crema de Frambuesa (Sin Horno) Recipe

If you’re looking for a dessert that’s as stunning as it is delicious, you’ve got to try the Pastel de Capas de Crema de Frambuesa (Sin Horno). This no-bake layered raspberry cream cake is a wonderful balance of creamy richness and fresh raspberry tartness, all nestled between buttery cookie layers that give it a perfect bite. It’s light, refreshing, and comes together effortlessly without ever needing to turn on an oven, making it a dream dessert for warm days or when you want to impress without the fuss. Once you taste it, you’ll see why this recipe quickly becomes a personal favorite!

Ingredients You’ll Need

Every ingredient in this Pastel de Capas de Crema de Frambuesa (Sin Horno) plays a vital role in the overall flavor and texture. They are simple and easy to find, yet together they create layers of indulgence and freshness that are truly irresistible.

• 300 g plain tea biscuits or Maria cookies: These form the crunchy, buttery base and layers that contrast beautifully with the creamy filling.
• 120 g unsalted butter, melted: Helps bind the crushed cookies together and adds richness to the base.
• 400 g cream cheese, softened: The creamy, tangy backbone of the filling that gives the cake its luscious texture.
• 1 cup heavy whipping cream, cold: Whipped to stiff peaks, it adds lightness and a delicate fluffiness to the cream layer.
• ¾ cup powdered sugar: Sweetens the cream filling without any graininess, ensuring a silky finish.
• 1 teaspoon vanilla extract: A subtle flavor enhancer that deepens the cream cheese mixture.
• 1 ½ cups fresh raspberries: Adds natural tartness and bursts of vibrant color inside the cream.
• 2 tablespoons lemon juice: Brightens the raspberry flavor and balances the richness of the cream cheese.
• 1 cup raspberry jam or raspberry compote: Creates a luscious fruity layer, intensifying raspberry goodness between the creamy layers.
• Fresh raspberries: For garnish, adding a fresh and inviting look to the final presentation.
• Crushed cookies (optional): To sprinkle on top for extra texture and a hint of crunch.

How to Make Pastel de Capas de Crema de Frambuesa (Sin Horno)

Step 1: Prepare the Cookie Base

Start by lining your rectangular loaf pan or square dish with parchment paper — this will make removing the cake later so much easier. Crush your cookies until fine but not powdery, then mix them thoroughly with the melted butter. Press a thin, even layer of this cookie mixture firmly into the base of the pan. Pop it into the fridge for about 10 minutes to set up and create a sturdy foundation for your creamy layers.

Step 2: Make the Raspberry Cream Filling

While the base chills, beat the softened cream cheese with powdered sugar and vanilla extract until perfectly smooth and fluffy. In a separate chilled bowl, whip the heavy cream until it forms stiff peaks—this step is crucial for a light, mousse-like texture. Gently fold the whipped cream into the cream cheese mixture to combine without deflating the airiness. Next, lightly mash the fresh raspberries with lemon juice and carefully swirl them into the cream mixture for a marbled raspberry effect that tastes just like summer in every bite.

Step 3: Assemble the Layers

Spread a generous layer of the raspberry cream over the chilled cookie base, smoothing it out evenly. Follow this with a thin spread of raspberry jam to add a sweet, fruity burst between layers. Then repeat this layering process by adding another thin cookie layer, then cream, then jam, continuing until your pan is filled. Finish off with a smooth, thick layer of cream on top to give the cake a polished, luscious look. Cover it and refrigerate for at least 4 hours, or ideally overnight, to let all the layers set and the flavors meld beautifully.

Step 4: Decoration and Final Touches

Just before serving your Pastel de Capas de Crema de Frambuesa (Sin Horno), decorate the top with fresh raspberries for a natural, vibrant burst of color. If you like a little extra crunch, sprinkle some crushed cookies over the top to add an appealing texture contrast. This final touch makes the dessert not only taste incredible but look irresistible too.

How to Serve Pastel de Capas de Crema de Frambuesa (Sin Horno)

Garnishes

Fresh raspberries are the star garnish for this cake, offering juicy tartness and bright color that perfectly complement the creamy layers. You can also add a dusting of powdered sugar or a few mint leaves for a touch of freshness and elegance that will wow your guests.

Side Dishes

This delight pairs wonderfully with a light fruit salad or a refreshing mint tea, which help cleanse the palate between creamy, fruity bites. A scoop of vanilla ice cream alongside adds an extra element of decadence if you’re looking to elevate your dessert experience.

Creative Ways to Present

If you want to take your presentation up a notch, try slicing the cake into individual servings and layering each slice with a drizzle of extra raspberry sauce on the plate. Serve on pretty dessert plates with edible flowers or a sprinkle of finely chopped nuts for a gourmet look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your Pastel de Capas de Crema de Frambuesa (Sin Horno), store any leftovers in an airtight container in the refrigerator. It will keep beautifully for up to 3 days while maintaining its creamy texture and fresh flavors.

Freezing

If you want to prepare this cake ahead of time, you can freeze it after it’s fully set. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the refrigerator overnight to retain all its luscious creaminess.

Reheating

This no-bake cake is best enjoyed chilled, so avoid reheating. If it has been frozen, simply thaw it gently in the fridge — reheating will compromise its creamy structure and delicate layers.

FAQs

Can I use frozen raspberries for the raspberry cream filling?

Absolutely! Just make sure to thaw and drain any excess liquid from the raspberries before mashing them with the lemon juice, so your cream filling doesn’t get too watery.

Is it possible to use a different type of cookie for the base?

Yes, you can experiment with graham crackers or digestive biscuits if you prefer a different flavor. Just keep in mind that the cookie’s sweetness and texture will subtly change the overall taste and crunchiness of the cake.

How long should I chill the cake before serving?

To get the best set and flavor development, chilling the cake for at least 4 hours is recommended, but overnight chilling is even better. This helps all the layers fuse into a perfect, sliceable cake.

Can I make this dessert vegan or dairy-free?

With some substitutions like dairy-free cream cheese, coconut cream for whipping, and vegan butter, you can create a similar no-bake version, though the texture and flavor may differ slightly from the original Pastel de Capas de Crema de Frambuesa (Sin Horno).

What’s the best way to get clean slices when serving?

Use a sharp knife dipped in hot water and wiped dry before each cut. This simple trick helps achieve smooth, clean slices without smudging the creamy layers.

Final Thoughts

This Pastel de Capas de Crema de Frambuesa (Sin Horno) is truly a celebration of fresh raspberries and creamy textures all stacked into one irresistible no-bake treat. It’s perfect for impressing guests or whenever you want a dessert that feels special but doesn’t require your oven’s attention. Give it a try and watch it become one of those beloved recipes you reach for again and again. Your taste buds will thank you!