Ingredients
1 cake base (sponge), homemade or bought
2 packs of jelly (raspberry flavor)
400 g cream
200 g sugar
200 g cream cheese
1/2 lemon (s), the juice from it
300 g raspberries (frozen)
preparation
Place the sponge cake base on a cake plate and Surround with a 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.
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