Raspberry Sour Cream Cake

An easy delicious desert or a cake for tea time!

1. 1

   Mix the cream and sugar so well mixed.
   Drain the raspberries, place into a fine sieve. It is important that the juice is gone. When this is done carefully stir the raspberries into the mixture.
   
   Crush the biscuits. Put them into a freezer back and crush with a rolling pin. The crumbs need to be slightly coarse. Melt the margarine and mix with the crumbs. Add the cinamon. A good shake is enough.You shoudl be able to taste the cinamon without it being too strong.
   
   Put the crumb mixture into a 8 inch cake tine with removable base. Push mixture onto base using the back of teh spoon to get it as flat as possible.
   
   Carefully pour the cream mixture over the top of the crumbs.
   
   Place cake into preheated oven on a medium light or 150 degree celsius.
   
   Take out after 15 mins or when the mixture is firm (like a set jelly). Leave to cool.
   
   When cool, sprinkle flake over top and serve.