Super quick raspberry cake

Ingredients for 1 servings:

• 1 cake base (sponge cake), homemade or purchased
• 2 packs of jelly (raspberry flavor)
• 400 g cream
• 200 g sugar
• 200 g cream cheese
• ½ lemon(s), the juice
• 300 g raspberries (frozen)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the sponge cake on a cake plate and surround it with a 26cm cake ring. Allow the jelly to swell in 200ml of water. Heat in a saucepan and then let it cool – but do not let it set yet. Whip the cream in a bowl until stiff peaks form. In another bowl, beat the sugar with the cream cheese and lemon juice. Mix the cold, liquid jelly with the cream cheese mixture and fold in the whipped cream. Fold in the frozen (loose, not sticking) raspberries. Immediately pour this mixture onto the cake base and refrigerate for about 30 minutes.