Raspberry cake with mascarpone cream

Name: Raspberry cake with mascarpone cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Butter; 200 g Ladyfingers; 50 g crushed almonds; 6 sheets Gelatine; 500 g Mascarpone; 500 g Low-fat curd; 70 g Sugar; 70 ml Orange juice; 1 Bottle of butter-vanilla flavor; 200 g Whipped cream; 400 g Raspberries; 7-10 Tbsp pink meringue and mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Butter
200 g Ladyfingers
50 g crushed almonds
6 sheets Gelatine
500 g Mascarpone
500 g Low-fat curd
70 g Sugar
70 ml Orange juice
1 Bottle of butter-vanilla flavor
200 g Whipped cream
400 g Raspberries
7-10 Tbsp pink meringue and mint

Directions

1
Melt the butter. Finely crumble the lady fingers. Knead with butter and almonds. Place a springform pan rim (26 cm Ø) on a cake plate. Put 2 tablespoons of crumbs aside.
2
Press the remaining crumbs evenly and firmly onto the cake base. Put them in a cold place. Soak gelatine in cold water. Mix mascarpone, quark, sugar, orange juice and butter-vanilla flavouring. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of mascarpone cream into the gelatine, then stir the gelatine into the mascarpone cream. Whip the cream until stiff and fold into the cream. Sort the raspberries and carefully fold 3/4 into the cream. Spread the cream on the cake base and smooth it down. Chill for 2-3 hours.
3
Whip the cream until stiff and fold into the cream. Sort the raspberries and carefully fold 3/4 into the cream. Spread the cream on the cake base and smooth it down. Chill for 2-3 hours. Loosen the rim of the springform pan. Sprinkle cake with remaining raspberries and crumbs. Serve decorated with meringue and mint
4
waiting time approx. 3 hours