Raspberry and lemon cake with biscuit base

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Grind the biscuits in the universal chopper. Mix butter and biscuits. Spread the bottom of a springform pan (20 cm Ø) with oil. Spread the crumble mixture evenly on it and press it down

2. 2

   Soak gelatine in cold water. Sort the raspberries and, except for a few for decoration, pass through a sieve. Wash the lemons hot, grate them dry and from one of them rub the rind thinly, halve the fruit and squeeze the juice. Whip 100 g cream until stiff and chill

3. 3

   Dissolve 3 sheets of gelatine and mix with 2 tablespoons of raspberry puree. Then stir into the remaining raspberry puree. Mix cream cheese, quark, sugar, lemon juice and rind. Squeeze 6 sheets of gelatine, dissolve and mix with 1-2 tbsp. cream cheese cream. Then stir into the remaining cream and fold in half of the cream

4. 4

   Halve the mixture and fold the raspberry puree into one half. Spread the mixture alternately into the springform pan, swirl lightly and chill for at least 6 hours, preferably overnight.

5. 5

   Wash the lemon balm, shake dry and pluck the leaves from the stalks. Cut 4 slices from the remaining lemon and halve them. Remove the cake from the tin. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Spray tuffs onto the cake and decorate with raspberries, lemon slices and lemon balm. Place the remaining raspberries in the middle of the cake

6. 6

   waiting time approx. 6 hours

Nutrition Facts

KCAL
390 kcal

CARBS
25 g

FATS
28 g

PROTEINS
10 g