Raspberry pie with hüttenkäse

Melt the butter. Add the melted butter and 15 grams of caster sugar to the crumbled biscuits and mix well.

Spread the biscuit mixture over the bottom of the greased pie mold, press firmly and put in the refrigerator.

Meanwhile, soak the gelatine sheets for about 5 minutes in cold water. Purée 200 grams of the raspberries and bring the raspberry purée to a boil in a pan. Remove from the heat source and stir in the squeezed gelatine sheets. Allow the puree to cool.

Split the eggs and store the proteins in the refrigerator. Beat the egg yolks in a bowl and add 150 grams of caster sugar.

Stir well the raspberry puree, the cottage cheese and the crème fraiche.

Beat the egg whites in a clean bowl and carefully fold them through the raspberry mixture.

Pour the mixture onto the cake base in the tart mold and smooth the top.

Let the cake stiffen in the refrigerator for about 3 hours. Garnish the cake with the remaining raspberries and some mint leaves.