Raspberry-lemon cake with biscuit base

very easy

1.

Melt butter in a saucepan. Grind cookies in the universal chopper. Mix the butter and biscuits together. Brush the bottom of a springform pan (20 cm Ø) with oil. Spread the crumbly mass evenly on top and press it on

2.

Soak gelatine in cold water. Sort the raspberries and strain them through a sieve, except for a few to decorate. Wash the lemons with hot water, rub dry and rub the skin thinly from one of the peel, halve the fruit and squeeze out the juice. Whip 100 g cream until stiff and chill

3.

Dissolve 3 sheets of gelatine and mix with 2 tablespoons of raspberry pulp. Then stir into the rest of the raspberry pulp. Mix the cream cheese, quark, sugar, lemon juice and zest together. Squeeze out 6 sheets of gelatine, dissolve and mix with 1–2 tablespoons of cream cheese. Then stir into the rest of the cream and fold in half of the cream

4.

Halve the mixture and fold the raspberry pulp under one half. Place the masses alternately in the springform pan on the cake base, spoonfuls at a time, swirl gently and chill for at least 6 hours, or better overnight,

5.

Wash lemon balm, shake dry and remove the leaves from the stems pluck. Cut 4 slices from the rest of the lemon and halve them. Remove the cake from the pan. Whip the rest of the cream until stiff and pour into a piping bag with a star nozzle. Sprinkle tuffs on the cake, decorate with raspberries, lemon wedges and lemon balm. Put the rest of the raspberries in the middle of the cake

6.

Wait approx. 6 hours