Raffaello Cranberry Cake

Ingredients

Directions

1. 1

   Melt the butter, put the lady fingers in a freezer bag and crush them finely. Mix butter and breadcrumbs, put 2 tablespoons aside, spread the bottom of a springform pan (24 cm Ø) with oil. Press the rest of the crumb mixture onto it to form a smooth base. Place in the refrigerator for about 30 minutes. In the meantime soak the gelatine in cold water. Mix mascarpone, quark, 100 g sugar, lemon juice, vanilla flavouring and 125 ml juice.

2. 2

   Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill (10-20 minutes) until the cream begins to set. In the meantime, spread Raffaello on the cold base. Put about 9 pieces aside for decoration. Whip the cream until stiff. Fold into the cream, let it stand for another 10 minutes. Fill the cream into the springform pan. Shape the surface slightly uneven. Place in the fridge for 1 hour. In the meantime, simmer cranberries, 2 tablespoons of sugar and 50 ml of juice for about 5 minutes, let cool again.

3. 3

   Whip the cream until stiff. Fold into the cream, let it stand for another 10 minutes. Fill the cream into the springform pan. Shape the surface slightly uneven. Place in the fridge for 1 hour. In the meantime, simmer cranberries, 2 tablespoons of sugar and 50 ml of juice for about 5 minutes, let cool again. Cut some of the Raffaellos and truffles in half. Decorate the cake with retained crumbs, Raffaellos, truffles and cranberries

4. 4

   waiting time approx. 1 1/4 hours