Ingredients:
For the cheese layer:
500 g sweet cheese
200 ml coconut cream or heavy cream
100 g erytritol, xylitol, honey or sugar
1 lemon, juice and grated peel
The scaped-out seeds of 1 vanilla pod
100 g gelatine powder
50 ml water
For the raspberry layer:
250 g raspberry, fresh or frozen
10 g gelatine powder
50 ml water
Dilute the gelatine powder for the cheese layer. Add all ingredients and blend them all together. Pour the mixture into a 18 cm diameter cake pan, lined with baking sheet.
Dilute the gelatine for the raspberry layer and mix it with the raspberries. Pour the mixture over the cheese layer and slightly press it in to obtain the marble-like texture. Shake the pan carefully to smooth out the top of the cake but leave the texture intact. Store the cake in the fridge for at least 3 hours or overnight.