A great cake recipe for any occasion:
1. lightly grease cake springform pan ( 24 cm) and line bottom with parchment paper. Dust with flour and tap out excess flour 2. Melt gelatin in 60 ml water. Whip cream cheese until creamy, add juice of one lemon and sugar (1). Carefully fold in the whipped cream and half of the gelatin. Crush raspberries and sugar (2) and strain through a fine mesh sieve to remove all seeds. Fold in remaining gelatin. Place large blobs of the filling in the mold. Fill the spaces in between with the raspberry filling. Spiralize both mixtures with a meat skewer. Refrigerate for 4 hours until cake is firm.
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