John Myers
Raspberry Pie with Mascarpone
The perfect raspberry pie with mascarpone recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs
- 4 tablespoon Water hot
- 125 Gr Sugar
- 75 g Flour
- 50 g Cornstarch
- 1 teaspoon Bacl powder
- 1 teaspoon For a baking sheet
- 1 teaspoon A springform pAn
- 3 Tablespoon Water hot
- 200 g Sugar
- 100 g Flour
- 100 g Food starch
- 4 Pc. Eggs
- 2 teaspoon Baking powder
- 2 teaspoon Almond crust
- 70 g Mixed almonds
- 70 g Sugar
- 70 g Flour
- 70 g Butter
- 500 g Frozen raspberries
- 500 g Mascarpone
- 500 g Quark
- 80 g Sugar
- 750 g Cream
- 5 leaf Gelatin
- 1 Glass Raspberry jelly
- 1 packet White cake topping
- For the baking tray: Separate the eggs. Beat the egg yolks with water until foamy. Beat the egg white with sugar until stiff. Mix the flour, starch + baking powder into the egg yolks. Then add the egg white .Let cool down.
- For the round sponge cake, beat the eggs with hot water until frothy, pour in the sugar. Mix in the flour, starch and baking powder. Place in a 28 cm springform pan lined with baking paper, bake at 200 degrees for 10 minutes. After cooling, cut twice. For the almond base: knead all ingredients into a smooth dough, place in a 28cm well-greased springform pan and bake at 200 degrees for 10 minutes.
- Let the raspberries thaw, mix the mascarpone with the quark and sugar. Whip the cream and fold in. Dissolve the gelatin, stir into the cream and fold in the raspberries. Brush the cooled base of the tray with red jam, roll up very tightly using a kitchen towel, freeze briefly, then the roll is easier to cut. Cut the roll into thin slices. In a high Tupper bowl tightly place them next to each other in a circle
- Place a third of the cream on top of a round sponge cake, put another third of the cream on top, put on the second base, the last third of the cream and the third base on top. Brush the almond base with jelly and place the jam side down on the cake . Press everything down well. Chill the cake, then place a cake plate on top of the cake and turn the cake over. Brush with clear cake icing.
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