Raspberry-Mascarpone Cake on Meringue

Ingredients for 1 servings:

• 250 g raspberries, frozen, thawed
• some oil
• 100 g almonds, chopped, dry roasted
• 75 g meringue(s)
• 125 g white chocolate coating
• 10 g coconut oil, e.g. Palmin
• 5 sheets of white gelatin
• 75 g sugar
• 1 tbsp sugar
• 250 g mascarpone
• 350 g low-fat curd cheese
• 2 tbsp honey
• 200 g cream, whipped
• 100 g raspberries, fresh, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 30 minutes

Place the springform pan (approx. 20cm) on a greased cake plate. Place 45g of meringue in a freezer bag and crumble with a rolling pin. Mix the meringue and almonds. Melt the chocolate coating with Palmin in a hot water bath, let it cool slightly, then mix well with the meringue and almond mixture. Spread it into the base of the cake ring and press down firmly. Chill for 30 minutes. Soak 2 and 3 gelatin sheets separately in cold water. Puree the frozen raspberries with 1 tablespoon of sugar and pass through a fine sieve. Mix the mascarpone, quark, 75g sugar, and honey. Remove 1/3 of the cream and mix with the raspberry puree. Squeeze out 2 gelatin sheets, dissolve over low heat, stir in 2 tablespoons of the raspberry mixture, then mix with the remaining raspberry mixture. Repeat with the 3 gelatin sheets and the white cream mixture. Chill both creams for about 10-15 minutes until they begin to set. Fold half of the whipped cream into the red and white creams. Spread both creams in dollops on the base and insert a wooden skewer through them to create a marbled pattern. Chill for at least 4 hours. Remove the cake from the ring and decorate with the remaining coarsely crumbled meringue and fresh raspberries.