Crispy cake with raspberry cream

Ingredients for 12 servings:

• 200 g chocolate coating, semi-sweet or white
• 80 g cornflakes
• 300 g raspberries, possibly frozen and thawed
• 500 ml buttermilk
• 60 g sugar
• 12 sheets of gelatin
• 250 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Melt the chocolate coating in a double boiler and fold in the cornflakes. Reserve a little mixture for decoration, spread the rest onto the base of a 26 cm springform pan lined with baking paper, and let it set in the refrigerator. Purée half of the sorted, rinsed raspberries and mix with the buttermilk and sugar. Soften the gelatin, squeeze out the excess water, dissolve it by gently heating it, and stir it into the raspberry buttermilk. Whip the cream until stiff and fold it into the buttermilk mixture along with the remaining raspberries, except for a few raspberries for decoration. Let the cream set slightly, then pour it onto the chocolate cornflake base and let it set in the refrigerator for about 2 hours. Crumble the remaining cornflake mixture and decorate the cake with it and the remaining raspberries.