Raspberry Cream Cake

Melt the butter in a small saucepan or in the microwave and let it cool briefly.

Crush the chocolate biscuits finely and mix thoroughly with the melted butter.

Place a 26 cm springform ring on a cake board, fill in the cookie mixture and press down evenly and firmly.

Put the cookie base in the refrigerator to firm up.

Pick over the raspberries, puree them with raspberry syrup and soak the gelatin sheets in cold water.

Stir the quark, raspberry purée, mascarpone, sugar and lemon juice together in a bowl until smooth.

Whip 200 ml cream until stiff peaks form, adding the vanilla sugar while whipping.

Press out the gelatin, dissolve it over low heat, stir it into 2 tbsp of the quark cream and then quickly mix into the remaining cream.

Gently fold the whipped cream into the raspberry cream.

Pour the raspberry cream onto the cookie base and smooth the surface.

Chill the cake for at least 2 hours until the cream is set.

Whip the remaining cream with 1 tbsp sugar until stiff and transfer to a piping bag fitted with a star tip.

Release the cake from the ring and decorate with cream rosettes and raspberries.