John Myers
Ingredients for 4 servings:
- 300 g raspberries, deep-frozen
- 8 slice(s) puff pastry, deep-frozen
- 3 sheets of gelatin
- 250 g mascarpone
- 4 tbsp sugar
- 1 packet of vanilla sugar
- 1 tbsp raspberry liqueur
- 250 g whipped cream
- 2 tbsp powdered sugar
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Thaw the raspberries, leaving 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 circles, each about 26 cm in size. 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 cake base into 8 slices while it is still hot. Soak the gelatine for 4 minutes. Mix together the mascarpone, sugar, vanilla sugar, and raspberry liqueur (not essential, you can do without). 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 and fold it into the mascarpone cream along with the thawed raspberries and their juice as soon as it begins to set. When the cream is almost set, spread it on the cake base. Place the slices of the second cake circle diagonally into the raspberry cream and dust with powdered sugar. Finally, place the reserved raspberries in the center of the cake. The cake tastes deliciously fresh and fruity.
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