Cream Cheese Cake with Raspberry Hood

Jürgen Helmers: A cake highlight of my mother’s that always goes down well. It’s not easy to make, though.

Base:

The butter as well as the sugar are stirred until creamy. While stirring, the vanilla sugar, the eggs, the flour with the baking powder, the nuts and the cocoa are added. Once the mixture is well blended, pour it into a greased cake springform pan lined with parchment paper.

Bake for half an hour at 175 °C (gas mark 3-4).

Filling:

Whip the whipped cream in a Weitling until stiff and then set aside on a plate. In the same wide bowl, mix the cream cheese, yogurt, sugar and the juice of one lemon. The gelatin is dissolved according to instructions. It is best to use a water bath, as the gelatin must not make in any case. The dissolved gelatine is also mixed in and finally the whipped cream is folded in. The cooled base is placed on a cake plate and covered with a stainless steel ring. The still warm mixture is now poured in and evenly distributed.

Raspberry topping:

The raspberries from the can are drained off and the juice is stiffened with the cake glaze. The drained, as well as the frozen raspberries are added to the still hot cake glaze and poured while still hot onto the also still warm farce and spread evenly. Finally, the cake first at room temperature, and only later then quietly a

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