Sweet lasagne

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Defrost the raspberries for about 45 minutes. Soak gelatine in cold water. Pass the raspberries through a sieve and mix the raspberry pulp with 40 g sugar. Squeeze out 1 sheet of gelatine, dissolve and mix with 1 tbsp. raspberry puree. Then stir into the rest of the raspberry puree and chill

2. 2

   Wash the lemon thoroughly, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Whip sour cream for 1-2 minutes and finally stir in 50 g sugar. Squeeze 2 sheets of gelatine, dissolve, stir in lemon juice and zest. Stir the gelatine juice mixture into the sour cream and chill for approx. 10 minutes. Whip cream until stiff and fold into the cream

3. 3

   Spread the bottom of a mould (approx. 18 x 18 cm large; approx. 5 cm high) thinly with lemon sour cream. Then alternately layer butter biscuits (cut into shape if necessary), raspberry puree and sour cream in the mould. Spread the last layer of sour cream and spread Lemon Curd in patches on top. Stir gently into the sour cream. Chill for at least 2 hours and allow to soak

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
350 kcal

CARBS
45 g

FATS
16 g

PROTEINS
5 g