Preheat the oven to 175 °C.
Line a cake form with baking paper.
Crush the crispbreads in a plastic bag using a rolling pin and place in a bowl.
Mix in the melted butter, vanilla sugar and cinnamon.
Press down firmly to line the base of the tin.
Mix all the ingredients for the filling.
Spread on top of the crumb base.
Bake in the lower part of the oven for approx. 45 minutes or until firm.
Garnish with fresh raspberries to give a slightly sour contrast to the sweet cake.
Well done! Now it’s time to take a bite…
ps. the Finn Crisp Thins may be replaced by Finnish Thin Crispbread