Ingredients
1 cake base (sponge cake), homemade or bought
2 packs of jelly (raspberry flavor)
400 g cream
200 g sugar
200 g cream cheese
½ lemon(s), the juice
300 g raspberries (frozen)
Preparation
Place the sponge cake on a cake plate and surround it with a 26 cm cake ring.
Let the jelly swell in 200 ml of water. Heat in a pan and then let it cool – but do not let it set yet.
Beat the cream in a bowl until stiff. Beat the sugar with the cream cheese and lemon juice in another bowl.
Mix the liquid, cold jelly with the cream cheese mixture and then fold in the whipped cream. Fold in the frozen (loose, not sticking together) raspberries.
Immediately pour this mixture onto the cake base and place in the fridge for about 30 minutes.
Guys, please follow our new page for more great