Raspberry Amarettini Cake

Ingredients for 1 servings:

• 75 g rusks, sponge fingers or biscuits
• 75 g biscuits, amaretti biscuits
• 75 g butter
• 1 pack of gelatin, ground
• 250 g raspberries, frozen or fresh
• 250 g yogurt
• Sugar or sweetener as desired
• 1 cup cream or Cremefine for whipping
• 125 g biscuits, amaretti biscuits
• 250 g raspberries, frozen or fresh
• 250 g mascarpone
• 250 g yogurt
• Sugar or sweetener as desired
• Amaretto, to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fruity-aromatic refrigerator cake -no baking-

For the base, finely grind the rusks and amaretti biscuits in a mixer. Melt the butter and mix with the breadcrumbs. Place a 22cm diameter cake ring on a plate. Press the breadcrumb mixture into it to form the base. Chill. For the raspberry cream, soak the gelatine according to the package instructions. Roughly puree the raspberries and mix with the yogurt. Sweeten with sugar or sweetener if desired. Dissolve the gelatine, stir in 2-3 tablespoons of the raspberry cream and stir the entire gelatine mixture into the raspberry mixture. Chill until the mixture begins to set. Whip the cream until stiff and fold into the raspberry cream. Spoon all but 2-3 tablespoons onto the prepared base in the cake ring. Cover with the amaretti biscuits and scatter the raspberries on top. Then, for the amaretto cream, mix the mascarpone with the yogurt by hand until smooth. Sweeten with sugar or sweetener if desired and season with amaretto. Spread over the raspberries. It’s okay if some red streaks appear! Then dollop the remaining 2-3 tablespoons of raspberry cream on top and marble it slightly with a fork, perhaps creating a wavy pattern. Refrigerate for at least 2 hours to set. Garnish with the remaining amaretti biscuits and raspberries before serving.