Divine raspberry cloud cake

Ingredients for 1 servings:

• 200 g biscuits (butter)
• 100 g butter, soft
• 50 g sugar
• 2 bags of jelly, raspberry flavor
• 250 ml water
• 100 g sugar
• 300 g yogurt (raspberry)
• 200 g sour cream
• 200 ml water
• 100 ml whipped cream
• 150 ml whipped cream
• some raspberries (jelly), or fresh, selected

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

No-bake refrigerator cake, for 12 pieces

For the base, place the butter biscuits in a freezer bag and seal the bag. Crumble the biscuits with a rolling pin. Cream the butter and sugar with a mixer until light and fluffy, then stir in the biscuit crumbs. Place a 26 cm springform pan on a cake plate lined with a lace or baking paper. Spread the crumb mixture evenly and press it down firmly with a spoon to form a base. Chill the cake base. For the topping, mix both bags of jelly according to the package instructions, but only add 250 ml of water to allow it to swell. Add the sugar to the swollen jelly. Dissolve the jelly according to the package instructions and let it cool slightly. Mix the yogurt with the sour cream. Stir half of the jelly into the yogurt-sour cream mixture and chill. Stir just under 200 ml of cold water into the remaining jelly and let the liquid stand at room temperature. Whip the cream until stiff. As soon as the yogurt-sour cream mixture begins to thicken, fold in the cream. Pour the cream onto the crumb base and smooth it out. Place the cake in the refrigerator for 1-2 hours. Then carefully pour the reserved jelly liquid over the cake. Place the cake back in the refrigerator for about 1 hour until the jelly coating has set. Loosen and remove the springform pan. To decorate and garnish, whip the cream until stiff peaks form and place small clouds on the surface of the cake using a teaspoon. Garnish the cake with raspberries. Tip: Instead of butter cookies, the base also tastes great with 1 pack (200 g) of coconut rusks. If desired, you can also fold an additional 150 g of selected raspberries into the yogurt and sour cream mixture. The cake can also be made with lemon jelly and lemon yogurt; garnish with thinly sliced ​​lemon slices, quartered and dipped in sugar.