Raspberry mascarpone cake with meringue crumb base

Ingredients

Directions

1. 1

   Defrost the raspberries. Place the cake ring or springform pan rim (20 cm Ø) on a cake plate coated with a little oil. Roast the almonds in a pan without fat, take them out. Finely chop the almonds.

2. 2

   Finely crumble 3 meringue shells. Chop the chocolate coating. Melt with coconut oil in a hot water bath. Leave to cool. Mix well with almonds and meringue. Press on the cake plate as a base and chill for about 30 minutes.

3. 3

   Soak 2 and 3 gelatine leaves separately in cold water. Puree raspberries and 1 tbsp. sugar and pass through a fine sieve. Mix mascarpone, quark and 75 g sugar. Approx. 1⁄3 Remove the cream and mix with raspberry puree.

4. 4

   Squeeze out 3 sheets of gelatine and dissolve at low heat. Stir in 3 tablespoons of raspberry cream, then stir into the rest of the raspberry cream. Chill for 10-15 minutes until it starts to gel.

5. 5

   Squeeze out 2 sheets of gelatine and dissolve at low heat. Stir in 2 tablespoons of the remaining white cream, then stir into the remaining white cream. Chill for 10-15 minutes until it begins to gel.

6. 6

   Whip the cream until stiff. Fold half of the cream into the raspberry cream, the other half into the white cream. Pour both creams in patches onto the meringue base. Pull through with a wooden skewer so that a marble pattern is created.

7. 7

   Chill for about 4 hours.

8. 8

   Remove the cake from the cake ring. Coarsely crumble the remaining meringue shells. Decorate the cake with meringue crumbs and possibly fresh raspberries.