Raspberry cake with mascarpone

Ingredients for 4 servings:

• 300 g raspberries, frozen
• 8 slice(s) puff pastry, frozen
• 3 sheets of white gelatin
• 250 g mascarpone
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 1 tbsp raspberry liqueur
• 250 g whipped cream (1 cup)
• 2 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Thaw the raspberries. Leave about 2 tablespoons in the freezer for garnishing. Thaw the puff pastry squares according to the package instructions. Place 4 slices together to form a square, overlapping slightly. Brush the edges with water and press together firmly. Cut out two approximately 28 cm circles. Place the circles on two baking sheets lined with baking paper and pierce several times with a fork. Bake one after the other in a preheated oven (electric oven: 200°C/ fan oven: 175°C) for about 15 minutes. Cut one puff pastry base into 8 cake slices while still hot. Soak the gelatine for at least 4 minutes. Mix the mascarpone, sugar, and vanilla sugar. Squeeze out the gelatine, dissolve it, and stir in a little of the mascarpone cream, then stir it into the remaining cream. Whip the cream until stiff peaks and fold it into the mascarpone cream along with the thawed raspberries, juice, and raspberry brandy (not essential). Place a cake ring around the cake base and fill it with the cream as soon as it begins to set slightly. Gently fan the divided cake base into the mixture. Sprinkle with icing sugar and place the reserved raspberries in the center of the cake.