A simple but delicious cake recipe:
1. Boil 400 g raspberries with the juice of one lemon, 2 tbsp water as well as the powdered sugar and make 1 minute. Crush the raspberries, pass them through a sieve and cook the puree over medium heat, stirring frequently, to 100 ml. Cool puree completely. Rinse the lime with hot water. Thinly grate the zest, squeeze out the juice, and stir through the juice and zest.
Finely chop the rusks in a food processor. Melt the butter and mix into the crumbs. Line the bottom of a cake springform pan (26 cm 0) with parchment paper. Spread the crumb mixture evenly over the bottom, smoothing 2 cm around the edges. Place in refrigerator until ready to use.
Blend cream cheese and sour cream with sugar in a food processor until smooth; fold in eggs in order. Sift flour into cheese mixture and fold in. Stir % of the cheese mixture with the raspberry puree and spread on the prepared base mold. Stir the rest of the mixture with the lime mixture and pour it leisurely on top of the raspberry mixture.
4. bake in the heated oven at 160 °C (gas 1-2, convection oven 150 °C ) on the 2nd rack from the bottom for 15 min. After 15 minutes, reduce the heat to 150 °C (140 °C convection oven) and bake the cake for another half hour. Cool the cake completely in the pan on a rack. Now put in the refrigerator to cool for at least 2 hours.
5. with a pointed kitchen knife on the edge d
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