John Myers
Ingredients for 1 servings:
- 150 g ladyfingers
- 125 g butter, soft
- 1 pck. lemon zest (finesse) or 1 tsp freshly grated
- 8 sheets of white gelatin
- Water for soaking
- 300 g raspberries, fresh or frozen
- 200 g raspberries, fresh
- 2 tbsp lemon juice
- 3 tbsp sparkling wine, if desired
- 100 g sugar
- 400 g double cream cheese
- 250 ml cream
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
Crumble the sponge fingers and knead them with the softened butter and lemon zest. Then place them in a 26 cm springform pan and press them firmly into the base. Soften the gelatin in water. Puree 300 g of frozen raspberries and mix with the lemon juice, sparkling wine, sugar, and cream cheese until smooth. Prepare the gelatin according to the package instructions and stir into the cream. Whip the cream until stiff and stir into the cream. Spread the cream over the base and chill in the refrigerator for 3 hours. Arrange the fresh raspberries on top of the cake as decoration.
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