Summary

Ingredients

• 400 g cream cheese, (Philadelphia or Buko)
• 150 grams sugar
• 200 g sour cream
• 2 points vanilla sugar
• 2 point cream stabilizer
• 400 ml sweet cream
• 100 g almond (s), (leaves)
• 1 tablespoon butter
• 1 tablespoon sugar
• 300 g raspberries, frozen

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Instructions

1. Mix the cream cheese, sour cream and sugar with the hand mixer until creamy.
2. Whip the cream in a second bowl and gradually pour in the vanilla sugar and cream stiffener. Now fold the whipped cream and frozen raspberries into the cheese and sour cream mixture. Put in a cool place.
3. Now melt the butter in a pan, carefully roast the almond leaves, and mix in the sugar shortly before the end.
4. Spread the roasted almonds over the dessert. Chill in the refrigerator for approx. 3 hours.