Giotto Refrigerator Cake with Raspberries

Ingredients for 6 servings:

• 200 g wholemeal biscuits (butter biscuits)
• 100 g butter
• 3 packs of confectionery (Giotto)
• 200 g raspberries
• 150 ml raspberry syrup
• 40 g starch flour
• 400 ml cream
• 8 tsp cream stiffener
• 400 g cream cheese
• 500 g low-fat curd cheese
• 150 g powdered sugar
• 100 g raspberries
• 2 packs of confectionery (Giotto)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 20 minutes

Preparation: Line a 26 cm springform pan or baking frame with baking paper. For the base, place the whole-wheat biscuits/butter biscuits together with the confectionery in a blender, or alternatively, place everything in a plastic bag and crush with something heavy (e.g., a rolling pin). Melt the butter in a saucepan or in the microwave and mix with the biscuit crumbs. Spread this mixture into the baking pan and press down firmly; this works best with a glass. Let it rest in the refrigerator for at least 30 minutes. Combine the raspberries, raspberry syrup, and cornstarch in a small saucepan and puree. Then bring to a boil briefly, remove from the heat, and let cool for about 10 minutes. Whip the cream with the cream stabilizer until stiff peaks form. Briefly whisk together the cream cheese, quark, cream stabilizer, and powdered sugar, then fold in the whipped cream. Spread about half of the cream on the crispy base, dot half of the raspberry fruit filling over it with a tablespoon, and scatter the Giotto chocolates on top. These can also be cut in half with a knife. Spread the remaining white cream over the top and decorate with the raspberry fruit filling, the Giotto chocolates, and the raspberries. Refrigerate the cake for at least 3 hours.