Creamy No-Bake Raspberry Cream Cheese Cantuccini Cake
Ingredients
Cookie base
- 100 g butter
- 200 g Belli Cantuccini almond cookies
Filling
- 300 g raspberries
- 6 sheets gelatin
- 600 g cream cheese
- 250 g low-fat quark
- 100 g sugar
- 1 packet bourbon vanilla sugar
- some raspberries for garnish
- some mint leaves for garnish
Preparation
Line the 26cm springform with baking paper
Melt the butter for the cookie base
Finely crumble the Belli Cantuccini in a food processor or freezer bag
Mix the crumbs with the melted butter
Transfer the mixture to the springform, spread and press flat
Chill for about 30 minutes
Wash the raspberries and pat dry
Set aside about 100g of raspberries for garnish
Soak the gelatin in cold water according to package instructions
Beat the cream cheese with quark, sugar, and bourbon vanilla sugar until smooth
Warm 3 tablespoons of the cream in a saucepan, add the squeezed gelatin and dissolve
Stir the gelatin mixture into the remaining cream
Spread half of the cream over the base and smooth the surface
Sprinkle the raspberries over the cream and press gently
Cover with the remaining cream
Chill the cake for about 2 hours
Carefully remove the cake from the springform ring and transfer to a cake plate
Garnish with raspberries and mint leaves and chill until serving
