Raspberry – Cream Cheese – Pie …

Melt the butter. Put the biscuits in a freezer bag and "run over" them with the rolling pin (ie crumble them finely). Mix the biscuit crumbs, flavor and butter well.

Place a cake ring (23 cm diameter) on a cake plate. Fill in the biscuit mixture. Spread on the floor and press firmly with a spoon. Put the bottom in the refrigerator for half an hour.

Soak gelatine in cold water. Mix the cream cheese with the quark, sugar and vanilla sugar until creamy. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold into the cream. Chill a third of the mixture.

Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of the cream cheese mixture. Add to the rest of the mixture and stir well. Place on the biscuit base and smooth out. Refrigerate.

Let the raspberries thaw. Soak the gelatine in cold water. Puree the raspberries with powdered sugar and pass through a sieve. Stir under the cold cream cheese mixture. Remove three tablespoons of it and refrigerate.

Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of the mixture. Pour into the rest of the mixture and stir in well. Put the mixture on the light cream layer and smooth it out. Refrigerate.

Wash the raspberries and drain them well on kitchen paper and let them dry. Soak the gelatine in cold water. Carefully loosen the cake ring. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Spread on the pink layer of cream and put back in the cold.

Squeeze out the gelatine well and dissolve. Stir into the reserved cream. When the mass begins to gel, pour into a piping bag. Put a cream tuff on each piece. Press a raspberry on it. Spread the remaining raspberries in the middle of the cake. Chill the cake until you are ready to eat it.