This is a cake classic and many a childhood favorite. The cake is reminiscent of a celebration or birthday table. For those who haven't tried it - this is your chance to find out how to make this quick, creamy and irresistible raspberry sponge cake.

Substrate:

• 400 g (4 boxes) biscuits
• 200 ml of Dr. Milk milk

Phil:

• 700 g Dr. Milk fermented cream (20% milk fat)
• 200 g powdered sugar
• 500 ml of sweet cream
• 600 g of raspberries (frozen or fresh)

Decoration:

• Whipped cream
• Freeze-dried raspberries / white chocolate

Preparation:

1. Beat the sweet cream (cold from the fridge) with a mixer.
2. In another bowl, beat sour cream with powdered sugar.
3. Combine both mixtures gently with a spoon. Stir briefly as the mixture will become increasingly thick. If it is too thick, add a little milk.
4. Arrange the biscuits briefly dipped in milk on the tray, apply a quarter of the filling and distribute the raspberries, then the filling again.
5. Repeat the layers - cookies, filling, raspberries, filling.
6. At the end, cover the entire cake with sweet cream, decorate with freeze-dried raspberries and white chocolate.
7. Leave it overnight to set well and for the flavors to combine perfectly.

Tips:

• On top you can also put whipped cream, ganache, more fruit, grated chocolate...
• If you do not use sweet cream, then use sour cream and sugar, mix with a wire, not with a mixer - it will become runny if it is too much.
• You can replace raspberries with pineapple and cherries
• Always whip the sweet cream cold from the fridge, because it cannot be whipped well when it is warm.

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