Raspberry cream cheese cake

Preparation

• 1
  Place a cake ring (Ø 22 cm) on a cake plate. For the base, melt the butter in a small saucepan and set aside. Place Kölln Knusper Muesli in a sealable freezer bag and crumble with a rolling pin. Mix the cereal crumbs with the butter and press into the mold as a base.
• 2
  For the cream, soak gelatine according to the package instructions. Mix the cream cheese, sugar, vanilla paste and lemon juice for the cream until smooth. Dissolve the gelatine in a saucepan over low heat, stir into the cream and chill. As soon as the mixture begins to gel, beat the cream very firmly and fold in carefully. Spread 4 tablespoons of cream cheese cream on the muesli base. Place the raspberries close together on the cream. Cover with the remaining cream and then let it set in the refrigerator for about 4 hours.
• 3
  For the topping, puree the raspberries with vanilla sugar and strain through a sieve. Dissolve the red cake icing in 70 ml of water and heat slowly together with the raspberry puree according to the package instructions. Allow to cool briefly. Remove the cake ring. Put the raspberry puree on the cake and let it run down the side. Decorate with raspberries and edible flowers and serve.