1. chop puffed rice to 2 pieces and melt in hot water bath. Line cake springform pan with parchment paper. Press chocolate mixture firmly on top, cool.
Soak gelatine in cold water and let it melt. Mix juice, cheese, sour cream or crème fraiche, sugar, add half of the gelatine. Allow to set. Fold in half of the whipped cream. Stir remaining gelatin with vanilla sugar and fruit puree.
3. spread cheese cream on the base. Stir in raspberry puree with a fork in a spiral. Cool cake for 2 hours. Pipe remaining whipped cream as dots, decorate with remaining crushed puffed rice.
Have fun with this fine cake!
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