Raspberry curd cheese pie

Name: raspberry curd cheese pie
Cook time: 20 min
Total time: 260 min
Yield: 8
Ingredients: 300 g cake roll with strawberry filling pack a 300 g; 5 leaf gelatin pack of 6 pieces; 300 g fresh raspberries; 250 ml fresh cream; 16 g vanilla sugar pouch a 8 g; 2 el granulated sugar; 500 g full French cottage cheese bake a 500 g

Bolkart with whipped cream, cottage cheese and raspberries.

Ingredients

Kitchen Stuff

1 cling film
1 spherical bowl 1.5 liters

Directions

Cover the dish with cling film, let the foil hang over the edge. Cut the cake roll into slices of ½ inch and cover the wall of the dish with it.
Soak the gelatine in cold water for 5 minutes. Prepare the raspberries and heat for 5 minutes on medium heat.
Remove from the heat, squeeze the gelatine and stir through the mashed raspberries.
Beat the whipped cream with the vanilla sugar and sugar. Fold the quark lightly.
Fold in the raspberry gelatin mixture and the rest of the raspberries. Scoop in the bowl.
Cover with cling film and put a heavy plate on it. Let stiffen in the refrigerator for at least 4 hours. Put the curd cheese on a plate.