Chop the biscuits finely with the help of an electric chopper. Meanwhile, put the butter to melt and pour the melted butter over the crushed biscuits and mix well, to homogenize the butter very well.

We took a springform pan, which we covered with baking paper. Pour the butter cookies and press them well until we get a compact composition. Put the springform pan in the fridge and let’s make the next layer.

Put the cream cheese in a bowl, over which added one lime zest and one tablespoon vanilla aroma. Now add the sugar and start mixing everything. With a mixer, mix the double cream until we get a foam.

We pour the cheese over the cheese and mix everything carefully, to obtain a light and foamy composition. Remove the baking form from the refrigerator and with a spoon place the cream cheese over the biscuit layer. We put the cake shape again in the fridge and start making the third layer.

Put the frozen fruits in a saucepan. Sprinkle the 100 g of sugar on top and a half lime juice and let it simmer for about 15-20 minutes, stirring constantly. Then pass everything through a sieve, to obtain a homogeneous syrup with less seeds.

In the syrup thus obtained, dissolve two tablespoons of gelatin powder and allow to cool slightly. After it has become hot, we remove the springform pan from the fridge and carefully pour the syrup over. Then we put it back in the fridge and leave it for at least two hours, to make the syrup hard.

After the syrup has hardened, remove the cake from the refrigerator and carefully remove the cake form. I decorated the cake with only a few pieces of fresh raspberries, but if you want you can put other fresh fruits.