Raspberry Pot Pie

For the raspberry pot pie, defrost 450 g of the raspberries, while still chilling the other raspberries.

Puree the defrosted raspberries and pass through a sieve. Mix curd cheese with sugar, vanilla sugar, lemon juice and milk until smooth.

Stir in the raspberry puree. Whip cream with cream stiffener until stiff and fold into raspberry curd. Spread the cake base in mounds with the cream.

Decorate the edge of the cake with the reserved raspberries and prepare the raspberry pot pie well chilled.

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