Raspberry Tiramisu Cake

Ingredients for 12 servings:

• 200 g raspberries, frozen
• 1 egg(s)
• 1 tbsp water
• 4 tbsp sugar
• 500 g mascarpone
• 1 cake base, dark
• 3 tbsp cocoa powder, for dusting
• Chocolate decoration (sprinkles) for decorating

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Preheat the oven to 150°C (300°F). Place the raspberries in a bowl and let them thaw in the oven for 10 minutes. Separate the egg. In a bowl, beat the egg yolks, water, and sugar with the whisk attachment of a mixer for about 5 minutes until creamy and light yellow. Then add the mascarpone. Beat the egg whites with the mixer until stiff peaks form, then add them to the mascarpone cream and fold them in with a spatula. Carefully mix half of the cream with the raspberries. Spread half of the raspberry-mascarpone cream with a knife on the bottom cake layer, place a layer on top, and spread the rest of the cream on the second layer. Place the third layer on top. Spread the remaining mascarpone cream (without raspberries) over the cake and the edge. Smooth it down with a spatula. Pour the cocoa powder into a sieve and sprinkle it over the cake. Decorate the edge with chocolate sprinkles. Then refrigerate for about 1 hour.