Puff Pastry Layer Cake with Raspberry Cream Cheese Filling

A great cake recipe for any occasion:

You need four puff pastry bases of 24 cm ø. To do this, roll out the dough 3 mm thick and place four bases individually on a baking sheet, prick with a fork and rest for 20 min. Then bake in the oven heated to 220 °C until golden brown.

Mix cream cheese with sugar, whipped cream, juice of one lemon and raspberry brandy until smooth. Carefully fold the raspberries into the cream, except for a few nice ones for the garnish, fold in the gelatine dissolved in lukewarm water and spread the cream evenly over three bases. Place the bases on top of each other, place the empty base on top, spread with icing made of powdered sugar, juice of one lemon and raspberry jelly. Garnish with raspberries.

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