Light crumb tart

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter
• 400 g raspberries, frozen is also possible
• 500 ml buttermilk
• 200 ml cream
• 12 sheets of red gelatin
• 2 tbsp lemon juice
• Sugar or liquid sweetener as desired
• 10 ladyfingers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Buttermilk cream with raspberries on a crumb base

For the base, crumble the sponge fingers in a freezer bag and mix well with melted butter. Press this into a 26 cm springform pan until smooth, then chill. For the cream: Soak the gelatine. Set aside 12 raspberries for decoration. Puree the rest and mix with the buttermilk and sweetener. Dissolve the gelatine in the lemon juice and stir into the mixture. As soon as the cream begins to set, whip the cream until stiff peaks form and fold it into the cream. Spread half of the cream on the base, arrange the remaining sponge fingers on top, and cover with the remaining cream. Refrigerate the cake overnight. For decoration, pipe cream puffs on top and decorate with the remaining raspberries. Variation: It also tastes great drizzled with strong coffee, just like the sponge fingers!