Ingredients

– 300 g ground biscuits (Plazma)
– 150 g butter
– 100 ml milk
– 400 g Urda cheese
– 500 g whipping cream
– 100 g powdered sugar
– 2 gelatine sachets
– 3 tablespoons caster sugar
– 400 g raspberries

Preparation

Put raspberries in a pot and on a low heat to boil until they become mushy. Leave them to cool.

Pour melted butter into biscuits, add milk and make a mixture.

Spread the biscuit mixture evenly on a 28 cm diameter mold and leave it to cool.

White filling

Whip cream, add Urda cheese and powdered sugar. When the mixture is creamy, gradually add one gelatin sachet, previously prepared according to instructions on the sachet.

Spread the white filling on the biscuit dough.

Red filling

Add one gelatin sachet, previously prepared according to instructions on the sachet, to cooled raspberries. Spread the red filling evenly over the white filling.

Leave the cake to cool in the refrigerator for three to four hours, or longer (overnight).

Serve with a scoop of vanilla ice cream and a glass of white wine.

Enjoy your meal!