Isa's Raspberry Mascarpone Cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits) or rusks
• 100 g butter, soft
• 250 g mascarpone
• 200 ml milk
• ½ pack of gelatin powder
• 250 g jam (raspberry jam)
• 1 can raspberries, sweetened
• 1 pack of cake glaze
• n. B. sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without baking

Finely crumble the biscuits and mix with the butter. Press the mixture into the bottom of a 21-24 cm springform pan and place the pan in the refrigerator or freezer until the base sets. Drain the raspberries, reserving the juice, and set both aside. Once the base has set, spread a little raspberry jam over the cake. Mix the mascarpone with the milk and the rest of the jam. Prepare the gelatin according to the package instructions, stir it into the mascarpone cream, and spread the cream over the biscuit base. Leave to set in the refrigerator. Prepare the cake glaze with the raspberry juice, sugar to taste, and a little water according to the package instructions. Spread the raspberries over the mascarpone cream once it has set slightly, and cover with the glaze. Leave the cake in the refrigerator until ready to serve, preferably overnight.