Summary

Ingredients

• 6 tablespoon syrup (raspberry)
• 2 tablespoon raspberry brandy or water
• 12 ladyfingers
• 3 sheets gelatine, white
• 200 g raspberries, fresh or frozen
• 200 g double cream cheese
• 200 g sour cream
• 50 grams sugar
• 200 g cream, sweet
• 100 g cream, whipped until half-stiff

For decoration:

• Raspberries
• mint

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Instructions

1. Mix 3 tablespoons of syrup and raspberry spirit or water together. Spread out the sponge fingers and drizzle the unsweetened side with it, or brush with a brush, use up all the liquid.
2. Soak the gelatine and squeeze it out.
3. Briefly stir the cream cheese, sour cream, remaining 3 tablespoons of syrup and sugar with the mixer until creamy. Dissolve the squeezed gelatine over a water bath over a mild heat. Add 3 tablespoons of cream cheese cream to the dissolved gelatine and stir, then stir into the rest of the cream. Whip 200 g cream until stiff and fold into the cream with the raspberries.
4. Line a box or pie dish approx. 25 cm long, 1.8 l content with cling film. Place 4 biscuits in the mold so that 2 are lengthways one behind the other on the left and 2 lengthways one behind the other on the right edge of the mold, the sugar side always facing down. Pour half of the cream into the mold and smooth it out.
5. Place 4 more biscuits in the mold like the previous ones. Pour the rest of the cream on top and smooth it out. Place the remaining 4 biscuits on top like the previous ones and press a little into the cream. Leave to set in the refrigerator for approx. 5 hours.
6. Overturn the pie on a platter and peel off the foil. Spread the semi-stiff whipped cream on top and decorate with raspberries and mint leaves.
7. Tip:
8. For an ice cream cake you simply put the mold in the freezer for 5 hours. The gelatine can then be omitted. When using frozen raspberries, always work under the cream in the frozen state.