Raspberry cake – so creamy & easy to make
INGREDIENTS
FOR THE BISCUIT BASE:
250 g wholemeal butter biscuits
100 g butter
1 pinch of cinnamon
FOR THE FILLING:
6 sheets of gelatin
½ lemon
700 g double cream cheese
200 g natural yoghurt
75 g sugar
100 g cream
FOR THE Icing:
300 g raspberries
1 pack of red cake icing
2 tbsp sugar
150 ml red juice (e.g. currant juice)
100 ml water
ALSO
some butter for the cake ring
some icing sugar for the cake ring
PREPARATION
Step 1
Place a cake ring (Ø 26cm) on a cake plate. Grease the cake ring with a little butter and dust with icing sugar, this will make it easier to remove the ring later. Alternatively, the cake ring can also be lined with cake foil.
Step 2
For the 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. Mix the biscuit crumbs with cinnamon and melted butter. Pour the mixture into the cake ring and press down with a spoon.
Step 3
For the cream cheese filling, soak the gelatine leaves in cold water. Squeeze half a lemon. Mix the cream cheese with yogurt, lemon juice and sugar until smooth.
Step 4
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. Mix 4-5 tablespoons of the cream cheese cream with the gelatine over the water bath.
Step 5
Then stir the gelatine cream into the rest of the mixture. Fold the cream into the cream cheese and pour it onto the cake base. Chill the cake for 5 hours, preferably overnight.
Step 6
Before serving, carefully remove the cake from the ring. Spread the frozen raspberries on the cream so that everything is well covered.
Step 7
In a saucepan, mix the cake glaze with sugar. Pour in the juice and water and bring to the boil, stirring constantly. Spread the glaze thinly over the berries with a spoon. Chill the cake for 30 minutes and then serve.
