FOR THE COOKIE BASE
260 g wholemeal butter biscuits
120g butter
1 pinch of cinnamon
FOR THE FILLING
800 g double cream cheese
250 g natural yogurt
100g sugar
6 sheets of gelatin
½ lemon
100g cream
FOR CASTING
2 – 3 tbsp sugar
150 ml red juice (e.g. blackcurrant juice)
120ml water
350 g raspberries
1 pack of red cake icing

1. First place a cake ring (Ø 26cm) on a cake plate. Then grease the cake ring with a little butter and dust it with powdered sugar so that the ring comes off easier later.
   As an alternative, you can also line the cake ring with cake edge foil.
2. Then roughly chop the cookies for the cake base and put them in a freezer bag, close the bag and use a rolling pin to chop the cookies finely.
   Next, mix the cookie crumbs with cinnamon and melted butter. Then pour the mixture into the cake ring and press it down with a spoon.
3. Now for the cream cheese filling, soak gelatine leaves in cold water and squeeze half a lemon. Then stir the cream cheese with the yogurt, lemon juice and sugar until smooth.
4. Now whip the cooled cream until stiff in a tall mixing bowl and refrigerate. Then squeeze out the gelatine leaves well and dissolve them over a water bath.
   Now mix 4-5 tablespoons of the cream cheese cream with the gelatine over a water bath.
5. Now stir the gelatine cream into the remaining mixture. Then fold the cream into the cream cheese cream and pour it onto the cake base and refrigerate the cake for at least 5 hours, preferably overnight.
6. Before serving, carefully remove the cake from the ring and spread the frozen raspberries over the cream so that everything is well covered.
7. Now mix the cake icing with sugar in a small pot. Then pour in the juice and water and bring to the boil, stirring constantly.
   Now spread the icing thinly over the berries with a spoon. Refrigerate the cake for 30 minutes and then serve. It makes 12 pieces.