Raspberry pie pie

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 6-7 TABLESPOONS Raspberry Syrup
  • 4 TABLESPOONS Raspberry Spirit
  • 12 Ladyfingers
  • 4 sheets white gelatine
  • 150 g Raspberries
  • 300 g Double cream cream cheese
  • 200 g Schmand
  • 100 g Sugar
  • 200 g + possibly 150-200 g whipped cream
  • 7-10 Tbsp possibly 1 p. vanillin sugar
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Line a box form (approx. 25 cm long; approx. 1.8 l capacity) with cling film. Mix 4 tbsp. syrup and raspberry brandy. Place the lady fingers on a tray and sprinkle with the syrup mixture. Place 4 lady fingers in the mould in such a way that 2 lie lengthwise one behind the other on the left and 2 lengthwise one behind the other on the right edge of the box mould.

  2. 2

    Soak gelatine in cold water. Select the raspberries and wash them if necessary. Mix cream cheese, sour cream, 2-3 tbsp. syrup and sugar briefly with the whisk of the hand mixer. Squeeze the gelatine and dissolve at low heat.

  3. 3

    Stir in 3 tablespoons of cream cheese by the spoonful and then stir into the rest of the cream. Whip 200 g cream until stiff and fold into the cream. Then fold in the raspberries.

  4. 4

    Fill half of the raspberry cream cheese in the mould and smooth it down. Place 4 lady fingers in the mould just like the previous ones. Pour the rest of the cream on top and smooth it down. Place 4 sponge fingers in the same way as the previous ones, pressing them slightly into the cream.

  5. 5

    Chill for about 4 hours.

  6. 6

    Turn out the raspberry cake from the tin and remove the cling film. Whip 150-200 g cream until semi-stiff to stiff, allowing vanilla sugar to trickle in. Decorate the cake with it or serve with it.

Nutrition Facts

KCAL
300 kcal
CARBS
23 g
FATS
20 g
PROTEINS
4 g

Categories & Tags

DessertsweetCake