• Pour the condensed milk and lemon juice into a bowl and mix together until thick.
  
  
  
• In another bowl put the coffee creamer, water and some of the condensed milk mixture and mix immediately until well combined. Add the rest of the condensed milk mixture and beat again until well combined.
• Line a tin (roughly 12" x 6") or baking pan with one layer of biscuits. Pour half the condensed milk mixture on top of the biscuits and spread out evenly.
• Add another layer of biscuits. Add the rest of the condensed milk mixture and spread out evenly.
• Place in the refrigerator for at least one day.
  
  
  
• To serve – decorate with raspberry sauce and chocolate curls.
  
  
  

Making raspberry sauce

• Prepare the raspberry sauce with adding water, sugar and freshly squeezed lemon juice to a small pot.
• Let simmer for 25 minutes, adding the raspberries for the last 10 minutes. Check the consistency, it should be nicely cooked and thick. Continue cooking the sauce until it thickens.
• Remove pan from heat and leave the raspberry sauce to cool. Pour it through a fine sieve to filter out the small seeds and bottle it. Put it in the fridge for later use on the cake.
• Serve the lemon cake with a layer of raspberry sauce and grated chocolate on top. Garnish with fresh raspberries.