Raspberry Wafer Cake

Ingredients

Directions

1. 1

   Melt the butter. Pour 200 g butter waffles into a freezer bag. Crumble with a dough roll by gentle pressure. Mix butter and crumbs. Spread the bottom of a springform pan (26 cm Ø) with oil. Fill in crumbs and press firmly.

2. 2

   Chill for about 30 minutes. In the meantime, soak gelatine separately (1 x 2 sheets; 1 x 10 sheets). Boil 150 g raspberries and 30 g sugar and pass through a sieve. Leave to cool slightly. Squeeze 2 sheets of gelatine and dissolve in the warm puree. Mix yoghurt, cream cheese, lemon juice and 120 g sugar. Squeeze out the rest of the gelatine, dissolve and mix 3 tablespoons of yoghurt cream. Stir into the remaining cream. Pour the yoghurt cream onto the crumb base. Spread the raspberry puree in blobs on top and draw streaks with a fork. Chill for 2 hours. Break 50 g waffles roughly.

3. 3

   Stir into the remaining cream. Pour the yoghurt cream onto the crumb base. Spread the raspberry puree in blobs on top and draw streaks with a fork. Chill for 2 hours. Break 50 g waffles roughly. Melt 2 tablespoons of sugar in a pan. As soon as the sugar is golden brown, add half of the waffle breakage, mix and place on a piece of aluminium foil. Allow to cool. Coarsely chop the waffle brittle and sprinkle on the edge of the cake. Cover the cake with 125 g raspberries. Decorate with remaining wafer pieces and possibly with mint. Dust with icing sugar

4. 4

   As soon as the sugar is golden brown, add half of the waffle breakage, mix and place on a piece of aluminium foil. Allow to cool. Coarsely chop the waffle brittle and sprinkle on the edge of the cake. Cover the cake with 125 g raspberries. Decorate with remaining wafer pieces and possibly with mint. Dust with icing sugar

5. 5

   waiting time approx. 2 hours