Italian Berries and Cream Cake

This no-bake Italian berries and cream cake is so rich, silky, and creamy. It is a delicious cake that you will need just 15 minutes to prepare it, plus around 20-30 minutes to set in the fridge. Surprise your family or friends with this treat and they will definitely love it! Here is the recipe:

Italian Berries and Cream Cake


For the cake:

  • 3 x large Flan case/white sponge cakes /pandispans

For the berry syrup:

  • 1 tablespoon water
  • 1-2 tablespoons honey
  • 1 cup berries

For the filling:

  • 2 cups heavy cream
  • 1 tablespoon confectioners’ sugar
  • Zest from 1 lemon, finely grated
  • 1 package instant vanilla pudding
  • ½ cup fresh berries of your choice (I used cherries and raspberries for this one)

For the glaze:

  • 1 Berry glaze



To make the filling:

  • Using an electric mixer, whisk the heavy cream and sugar until thick and creamy, then add the zest and mix shortly again. Set aside.
  • Next, prepare the vanilla pudding according to the package directions. Set aside. Now, prepare the berry syrup.

To make the syrup:

  • In a small saucepan, add the water, honey, and berries and place on medium heat, stirring occasionally until melted and smooth. Remove from the heat and spread ½ of the syrup over the flan cases/sponge cakes/pandispans.

To layer the cake:

  • Place a flan case on a cake plate. Spread some of the vanilla pudding over, then a little amount of the berry syrup, a few fresh berries, and top with a cream. Then, set the second layer. Press slightly. Repeat the procedure with the filling. Finish with the third layer. Cover with plastic wrap and refrigerate for 10-15 minutes.
  • In the meantime, make the glaze according to the recipe. Spread over the cake and place in the fridge to set for around 10 minutes. Slice and serve.