Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a mini-ball baking tray (twelve troughs of 75 ml each) and dust with flour.
Melt 25 g butter. Finely crumble the biscuits, mix with the liquid butter. Stir 50 g butter and sugar until creamy. Stir in egg. First stir in cream cheese, sour cream and the lemon peel, then 40 g flour. Pour the dough into a disposable piping bag.
Pour half of the dough into the hollows. Lightly crush the frozen raspberries and distribute them evenly in the wells. Spray the rest of the dough onto them. Spread the biscuit crumbs on top and press down lightly. Bake in a hot oven for about 50 minutes. Leave to cool on a cake rack in the tin. Carefully remove the cake from the cups. Serve with cream and raspberry sauce.