Raspberry and mascarpone cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 125 g butter
• 200 g powdered sugar
• 500 g mascarpone
• 250 g quark
• 1 packet of vanilla sugar
• 3 tbsp orange juice or lemon juice
• 100 g sugar
• 500 g raspberries, sorted and cleaned
• 1 pack of raspberry-flavored jelly
• ¼ liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with crispy biscuit base

Crush the biscuits (best done in a freezer bag) and place them in a bowl. Melt the butter and mix in, then stir in the powdered sugar. Mix everything together until a smooth dough forms. Spread it into a springform pan and press down firmly. For the mascarpone cream, mix the mascarpone, quark, vanilla sugar, orange or lemon juice, and sugar until a smooth dough forms and spread it on the base. Chill. Prepare the jelly according to the package instructions, using only 1/4 liter of water. Fold the raspberries into the hot jelly. Let cool slightly. Finally, spread it over the mascarpone cream and chill for about 3 hours before serving.