Raspberry Cream Pie




Rating: 3.17 / 5.00 (29 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

Ingredients:



Covering:










Instructions:

Mash raspberries with a fork, set aside a few nice ones for decoration.

Soak gelatine in cold water for 5 minutes, squeeze out and heat in a saucepan with a little water and let it melt.

Stir the curd until creamy. Stir the sugar and juice of one lemon into the curd and add the gelatine.

Whip the cream with vanilla sugar and cream thickener until stiff and fold into the curd. Reserve some of the whipped cream for the decoration.

Mix the whipped cream with the raspberry puree.

Place a cake springform pan or a springform rim around the sponge cake base and pour in the raspberry, curd and whipped cream mixture.

Leave the cake to cool for at least 4 hours.

Before serving, decorate with the whipped cream and the reserved raspberries.

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