Cake with coconut cream and raspberries (no bake)

Recipe for a cake without baking - from cookies with coconut cream and raspberry jam. The taste is simply amazing.

Ingredients

• Cookies - 300 g
• Milk - 100 ml
• For cream:
• Cream 33% - 250 g
• Powdered sugar - 2 tbsp. spoons
• Coconut flakes - 100 g
• For jam:
• Raspberries - 350 g
• Juice of half a lemon
• Water - 20 ml
• Powdered sugar - 2 tbsp. spoons

Directions

1. Squeeze out the juice of half a lemon.
2. We filter it into a saucepan with a dense bottom, where we will cook jam.
3. We send berries and powdered sugar there. Pour in 1 tablespoon of water, because. Raspberries will burn without water.
4. (If the berries are sour, add more powdered sugar than the recipe calls for.)
5. Cook over medium heat until slightly bubbling but not boiling. As soon as the raspberries begin to boil, take a crush for mashed potatoes and crush.
6. Cover with a lid and cook for 15-20 minutes.
7. We wipe the finished jam through a fine sieve. Let cool until the jam thickens. Be sure to try the jam, it should be sweet and sour.
8. We take cold cream 33% or more, beat.
9. Add powdered sugar and coconut flakes, mix with a mixer.
10. The cream is ready.
11. Pour milk into a small container and dip cookies there (take something in between a biscuit and a cracker, but not shortbread). Don't leave the cookies in the milk for too long, just a couple of seconds.
12. Put the cookies on the bottom of the mold. (If the shape is round, then put broken cookies around the edges.)
13. We spread a layer of cream on top, then again cookies and cream.
14. Distribute jam.
15. Lay out the cookies again.
16. We tighten everything with the remaining cream.
17. Sprinkle with coconut. We put in the refrigerator for the night or for 4-6 hours. After a while, the cookie cake with coconut cream and jam is ready. Enjoy your meal!