Cream Cake with Raspberries
Rinse and dry raspberries. Puree approximately 1/4 of berries and strain through a sieve. Soak gelatine in cold water. Squeeze gelatine and dissolve in warm liqueur. Add to berry puree and stir well.
Combine mascarpone with sugar and vanilla sugar until smooth. Beat cream until stiff with whip cream and fold into mascarpone.
Arrange cereal bars next to each other within aluminum frame (5 cm high) (approximately 2 inch).Spread 3/4 of cream on cereal base, then spread raspberry puree and remaining cream. Refrigerate for 2 hours. Cut with a hot knife ( dip briefly in hot water) into 6 slices and garnish with remaining berries and lemon balm leaves. Serve.