Cream cheese raspberry cake

Ingredients for 1 servings:

• 125 g ladyfingers
• 100 g brittle (hazelnut)
• 125 g butter
• 50 g butter
• 100 g dark chocolate
• 600 g cream cheese with yogurt
• 8 sheets of gelatin
• 2 tbsp powdered sugar, heaped tbsp
• 100 ml milk
• some lemon juice, or grated lemon peel
• 500 g raspberries
• 2 packs of cake glaze, red
• 2 tbsp sugar
• 450 ml water
• 50 ml raspberry juice
• 200 ml cream
• 2 tsp, heaped cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

for 12 pieces

Line the bottom of a 26cm springform pan with baking paper. Melt the chocolate with the 50g butter, then spread it on the baking paper with a silicone spatula or brush. Crush the sponge fingers well in a plastic bag, then mix them with the brittle. Melt 125g butter, pour it over the crumbs, and mix well. Pour the mixture onto the chocolate layer, spread it evenly, and press it down. Place the pan in the freezer for about 90 minutes. Use a sharp knife to separate the pastry from the pan. Place the base on a serving plate and place the cake ring around it. Soak the gelatin in cold water for 5-10 minutes. Flavor the cream cheese with a little lemon juice or zest, add a little raspberry juice, and mix. Stir in the powdered sugar. Heat the milk and dissolve the gelatin in it. Stir in a little cream cheese to even out the temperature, then stir the mixture into the cream cheese. Spread the cream cheese on the base. Refrigerate for 1-2 hours to allow the mixture to set. Top the cake with the raspberries. Prepare the glaze according to the package instructions using the water and the remaining raspberry juice. Wait a while; the glaze should be runny but no longer piping hot, then spread it over the raspberries, starting from the center. Once the glaze has set, whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form, and decorate the cake as desired.