We roll out the dough and squeeze circles out of it (the bases and tops of our cakes). Spread on baking paper greased with vegetable oil and bake until cooked.
In a blender, beat the cottage cheese, half the raspberries and granulated sugar (until a homogeneous mass). We cool in the refrigerator. Fill the confectionery syringe with the resulting mass.
We take out the sand mugs from the oven, cool and begin to collect our cakes.
We put a thin layer of raspberry confiture on a circle of shortcrust pastry, squeeze our curd-raspberry mass from a confectionery syringe onto it. Top with another sand circle. Upstairs, on the "caps" of cakes, we put the remaining berries of fresh raspberries as a decoration. Our cakes are ready!