Lemon Raspberry Cake

Melt the butter in a small saucepan or in the microwave.

Finely crumble the cookies and thoroughly mix with the melted butter.

Fill the cookie-butter mixture into a 24 cm springform pan and press down evenly to form the base.

Let the base set in the refrigerator.

In a bowl, stir together low-fat quark, lemon yogurt, sugar, finely grated lemon zest and lemon juice until smooth.

Whip the cream with the cream stabilizer until stiff and gently fold into the quark cream.

Spread the cream over the chilled cookie base and smooth out.

Cover the cake and refrigerate for about 60 minutes so the cream sets.

Pick over the raspberries and cover the cake tightly with them (do not thaw frozen raspberries).

Prepare the red glaze according to the package instructions and quickly pour evenly over the raspberries.

Cover the cake again and chill for at least 2 hours until the glaze is set.