Raspberry cream cake

Ingredients for 1 servings:

• 12 slices of rusk
• 1 package of cream cheese
• 250g Nutella
• 3 tbsp condensed milk or milk
• 1 cup powdered sugar
• 100 g ground almonds or nuts
• 2 cups of cream
• 2 packs of cream stiffener
• 1 bag of jelly (raspberry flavor)
• 250 ml water
• 100 g sugar
• 300 g raspberries (frozen)

Instructions

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

Grate the rusk slices. Gently warm the Nutella and mix with the rusk crumbs. Line a springform pan with baking paper and press the mixture into the pan to form the base. Mix together the cream cheese and condensed milk. Sift the icing sugar and add it. Spread the mixture over the base. Sprinkle with the almonds or nuts. Whip the cream with cream stiffener until stiff and spread it over the top. Let the jelly swell in the water. Add the sugar and heat (do not boil) until the sugar dissolves. Stir the frozen raspberries into the hot jelly. When the jelly begins to set, pour it over the cake and refrigerate until firm.