Try this delicious cake recipe:
Line a cake springform pan with aluminum foil, raising a 2 cm high rim all around, grease foil with butter. Melt the butter (100 g) in a bowl, dissolve the sugar in it and heat, stirring continuously, until it is completely dissolved and begins to brown. Then quickly stir in corn flakes and almond kernels, remove the pan from the heat source, stir.
Gradually add the whipped cream, heat one more time until thickened but not brown. Pour into prepared springform pan, pressing evenly with a damp spoon to cover bottom and 2 cm high sides. Cool.
Melt chocolate spread, spread on bottom and sides. Spread raspberries evenly on top. Soak gelatine in cold water for 10 minutes, drain, carefully melt with 3 tbsp. cider. Mix in sugar and gradually add remaining cider. Cool the liquid, then pour over the berries and refrigerate for 1 hour.
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