Raspberry-Lime Cream Cake

Ingredients

Directions

1. 1

   Melt the butter. Put the biscuits in a freezer bag and crumble them with a kitchen roll. Mix coconut, butter and cookie crumbs, spread on the bottom of a springform pan (26 cm Ø) and press firmly. Place the mould in a cool place. Soak gelatine in cold water. Puree 250 g raspberries and 1 tablespoon sugar and pass through a sieve.

2. 2

   Remove 5 tablespoons of puree. Wash the lime, remove the zests. Squeeze the juice. Cover the zest with a damp piece of kitchen paper. Mix cream cheese, quark, lime juice, raspberry puree and 120 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream cheese cream, then stir into the remaining cream. Whip 200 g cream until stiff and fold in. Fill the cream into the springform pan and chill for about 3 hours. Whip 100 g whipped cream until stiff and fill into a piping bag with punched spout. Wash the lemon balm, dab dry and remove the leaves.

3. 3

   Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream cheese cream, then stir into the remaining cream. Whip 200 g cream until stiff and fold in. Fill the cream into the springform pan and chill for about 3 hours. Whip 100 g whipped cream until stiff and fill into a piping bag with punched spout. Wash the lemon balm, dab dry and remove the leaves. Decorate the cake with 12 cream tuffs. Put some raspberry puree on each tuff and decorate with the remaining raspberries, lime zests and lemon balm.