Unbaked raspberry cake

Ingredients for 12 servings:

• 180 g rusks
• 650 g raspberries, frozen, unsweetened
• 90 g butter
• 10 g sugar (fructose)
• 10 ml raspberry liqueur
• 4 sheets of red gelatin
• Sweetener, liquid
• 2 eggs, of which the egg white
• 250 ml sweet cream
• 1 lime(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

(Diabetic)

Place the rusks in a plastic bag and crush them into fine crumbs using a rolling pin. Thaw the raspberries. Line a springform pan with parchment paper. Knead the rusk crumbs, butter, fructose, and raspberry liqueur into a dough and press it evenly onto the bottom of the springform pan. Then chill the dough. In the meantime, soak the gelatin in cold water for about 10 minutes. Set aside 16 good-quality raspberries for decoration. Strain about half of the remaining berries through a sieve and season with sweetener. Squeeze out the gelatin, dissolve it, and stir it into the raspberry puree. Chill the puree. When the raspberry puree begins to set, whip the egg whites until stiff peaks and the cream until stiff peaks, then fold both into the puree. Season the cream with a little sweetener to taste. Spread the remaining raspberries on the bottom and spread the raspberry cream over them. Refrigerate the cake for at least 4 hours. Before serving, evenly arrange the 16 raspberries around the edge of the cake. Thinly peel the lime and cut the zest into very fine strips. Sprinkle the lime zest strips over the cake.