Ingredients:
1 cake base (sponge), homemade or bought
2 packs of jelly (raspberry flavor)
400 g cream
200g sugar
200 g cream cheese
½ lemon(s), the juice from it
300 g raspberries (frozen)
Preparation:
Place the sponge cake base on a cake plate and surround it with a 26 mm cake ring.
Soak the jelly in 200 ml of water. Heat it in a pot and then let it cool – but don’t let it solidify yet.
Beat the cream in a bowl until stiff. Beat sugar with 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 to each other) raspberries.
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