FOR THE BISCUIT BASE
220 g wholemeal butter biscuits
150 g butter
1 pinch of cinnamon
FOR THE FILLING
850 g double cream cheese
250 g natural yoghurt
100 g sugar
6 sheets of gelatine
\u00bd lemon
100 g cream
FOR THE ICING
2 \u2013 3 tablespoons sugar
150 ml red juice (e.g. blackcurrant juice)
150 ml water
350 g raspberries
1 package of red cake icing<\/p>\n\n\n\n
First, place a cake ring (\u00d8 26cm) on a cake plate and then grease the cake ring with a little butter and dust with icing sugar, this will make it easier to remove the ring later.<\/p>\n\n\n\n
Alternatively, you can line the cake ring with cake foil.<\/p>\n\n\n\n
Now for the cake base, roughly chop the biscuits and put them in a freezer bag, close the bag and use a rolling pin to finely chop the biscuits.<\/p>\n\n\n\n
Next, mix the cookie crumbs with cinnamon and melted butter and fill the mixture into the cake ring and press it down with a spoon.<\/p>\n\n\n\n
Then, for the cream cheese filling, soak gelatine leaves in cold water, squeeze half a lemon and stir the cream cheese with yoghurt, lemon juice and sugar until smooth.<\/p>\n\n\n\n
Now whip the chilled cream in a tall mixing bowl until stiff and refrigerate. Squeeze the gelatine leaves well and dissolve them over a water bath.<\/p>\n\n\n\n
Now mix 4-5 tablespoons of the cream cheese mixture with the gelatine over a water bath.
Now stir the gelatine mixture into the remaining mixture.<\/p>\n\n\n\n
Now fold the cream into the cream cheese mixture and pour it onto the cake base and refrigerate the cake for at least 5 hours, preferably overnight.<\/p>\n\n\n\n
Then, before serving, carefully remove the cake from the ring and spread the frozen raspberries on the cream so that everything is well covered.<\/p>\n\n\n\n
Then mix the cake glaze with the sugar in a small saucepan. Then add the juice and water and bring to the boil while stirring constantly<\/p>\n\n\n\n
Finally, spread the icing thinly over the berries with a spoon and chill the cake for another 30 minutes before serving. This makes 12 to 14 pieces.<\/p>\n\n\n\n
Bon appetit<\/p>\n","protected":false},"excerpt":{"rendered":"
FOR THE BISCUIT BASE220 g wholemeal butter biscuits150 g butter1 pinch of cinnamonFOR THE FILLING850 g double cream cheese250 g natural yoghurt100 g sugar6 sheets of gelatine\u00bd lemon100 g creamFOR THE ICING2 \u2013 3 tablespoons sugar150 ml red juice (e.g. blackcurrant juice)150 ml water350 g raspberries1 package of red cake icing Instructions First, place a […]<\/p>\n","protected":false},"author":7,"featured_media":16800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-16799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n