Raspberry mascarpone cake recipe
Raspberry Mascarpone Cake recipe
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|200 g||plain or digestive biscuits|
|100 g||soft butter|
|250 ml||whipping cream|
|250 g||rasperry jam|
|1 large can(s)||raspberries in syrup|
|2 packet(s)||gelatine, powdered|
|1 sachet||cream stabilizer|
For the base finely crush biscuits, mix together with the butter and press into a round baking dish. Put in the freezer whilst preparing the mascarpone cream.
In a bowl mix mascarpone with milk and around 200g of jam.
Sprinkle 1 pack of gelatine in a pan and add 5 tablespoons of water. Leave it for around 10 minutes until it has soaked up the water, then heat it gently until dissolved.
Add 1 tbsp from the mascarpone cream to the gelatine and stir, then add the rest of the mascarpone cream and mix together.
Take the baking dish out of the freezer and spread remaining jam onto the biscuit base, then pour in the mascarpone mixture and put back in the freezer.
Whip the cream with stabilizer and spread onto the mascarpone cream as soon as it has set which can take a few hours. Drain the rasperries and put onto the whipped cream.
Dissolve 1 packet of gelatine and add the rasperry juice and some more water and pour on top. Leave the cake for a few hours or overnight in the fridge until it is firm.
ca. 30 min
ca. 1 day
Grade of difficulty:
Calories per portion:
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