Line the bottom of a springform pan (26 cm Ø) with baking paper. Let the raspberries thaw. Melt butter. Crush the biscuits, mix with butter. Spread them on the bottom and press them on. Put them in a cold place.
Soak 9 sheets and 3 sheets of gelatine separately in cold water. Drain the peaches and collect the juice. Puree the peaches and 4 tablespoons of juice with the chopping stick of the hand mixer. Squeeze 3 sheets of gelatine and dissolve. Mix with the puree. Mix yoghurt, quark, lemon juice and sweetener. Squeeze 9 sheets of gelatine and dissolve. Mix with cream. Whip cream until stiff. As soon as the cream starts to gel, stir in. Fold in raspberries. Spread half of the cream on the biscuit base, then puree and finally spread the rest of the cream on top.
Squeeze 9 sheets of gelatine and dissolve. Mix with cream. Whip cream until stiff. As soon as the cream starts to gel, stir in. Fold in raspberries. Spread half of the cream on the biscuit base, then puree and finally spread the rest of the cream on top. Wave the cream and puree with a fork. Chill for at least 2 hours