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.
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.
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.
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.
Chill for about 4 hours.
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.