This recipe has held the unofficial title of “most requested by kids” in our kitchen for years. It’s my son’s all-time favourite, and I can see why—it comes together in half an hour, uses ingredients you likely already have at home, and looks like a small celebration on a plate.
The base is quickly pulsed together in a food processor, then filled with a velvety mix of whipped cream and cottage cheese. I sometimes swap in grainy curd cheese for a bit more texture—it works beautifully either way. A scatter of blueberries and raspberries adds natural sweetness, while a grating of lime zest brings a fresh, citrusy lift to every bite.
Joyfully nostalgic, this is the cake you make when you don’t have time to fuss, but still want something that feels like a treat.
Whipped Cream Cake with Berries
Ingredients
Base:
Filling:
Preparation
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Put the flour, pieces of cold butter, salt and sweetener in a food processor. Process until it forms a uniform crumb. Add the egg and mix until a dough ball forms. Pour the dough onto a floured work surface and knead lightly. The dough should come away from your hand and be elastic. Sprinkle with a little flour and roll into a circle. Transfer the dough into a buttered small 20 cm diameter cake tin and press it into an even layer on the bottom and sides of the cake tin. Keep the edges low so they don't collapse during baking. Bake at 180 degrees Celsius for 10-12 minutes. Remove and let cool.
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Whip the cream. Put the cottage cheese in a high bowl with the flavourings and then carefully mash it together with a hand blender. Fold it together with the whipped cream. Pour the airy cream onto the shortcrust pastry base. Arrange the raspberries and blueberries on top. Sprinkle with grated lime zest for decoration and enjoy immediately!
