Stracciatella Raspberry Cake

For the stracciatella raspberry cake, first finely grind or crumble the butter cookies for the cake base and knead with liquid butter. Spread evenly in a springform pan lined with baking paper and press flat.

For the topping, finely chop the chocolate, place gelatine in cold water.

Whip 150 ml of whipped cream until stiff, warm the remaining whipped cream. Carefully squeeze the gelatine and stir into the warmed whipped cream.

Mix cream cheese, curd cheese, vanilla pulp and sugar well. Stir in dissolved gelatin, raspberries, chocolate and the whipped cream, spread on the butter cookies and smooth. Place in the refrigerator for about 1 hour.

While the cake is chilling, prepare the glaze: Soak gelatin in cold water. Bring the raspberries, water and syrup to the boil once, purée finely, pass through a sieve and stir in the gelatin. Cover the cake with the glaze and let it set in the refrigerator, preferably overnight.

Portion the stracciatella raspberry cake and garnish with shaved chocolate before serving.

Preparation Tip:

You can also use whole wheat cookies for the base of this summer stracciatella raspberry tart.

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