Soak the gelatin in cold water. Grind the cookies in a food processor and mix with the melted butter. Put the crushed biscuits in the spring form covered with parchment paper, press firmly and put in the refrigerator.
Puree 250 grams of raspberries. Heat this raspberry purée in a saucepan and dissolve the gelatine and vanilla sugar.
Beat the whipped cream with the sugar. Spat the mascarpone and raspberry puree carefully through the whipped cream and mix until smooth.
Spoon the mixture onto the cake base and leave stiffened in the refrigerator for at least 4 hours. Decorate the cake with raspberries, edible flowers and happy (flamingo) sticks.
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