Raspberry Mascarpone Cake

Raspberry Mascarpone Cake
1 hr


for 16 pieces
For the shortcrust
300 grams Pastry flour
50 grams Marzipan
80 grams Sugar
180 grams Butter
1 Egg
1 pinch Salt
For the filling
4 white and 2 red Gelatin sheets
250 grams red Red currant jelly
750 grams fresh Raspberries
3 Eggs
100 grams Powdered sugar
1 Lime
500 grams Mascarpone
For the garnish
Lime zest
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Preparation steps

Step 1/5

For the shortcrust, cut the butter into pieces. Mix with remaining ingredients to form dry crumbs. Knead by hand until smooth.

Step 2/5

Line the bottom of a 28 cm (approximately 11-inch) diameter springform pan with parchment paper. Roll about 2/3 of dough on a floured surface into a round large enough to line bottom of the pan. Place dough in the pan. Roll the remaining dough into a thin 5 cm (approximately 5-inch) wide strip. Place strip in the pan around the sides, pressing where the bottom and sides meet. Prick the dough several times with a fork. Refrigerate 1 to 2 hours.

Step 3/5

Bake the shortcrust in preheated 225°C (approximately 425°F) oven for 15 to 18 minutes. Cool crust.

Step 4/5

For the filling, soak the red and white gelatin separately in cold water. Bring jelly to a boil. Remove the crust from the pan and place on a cake plate. Brush crust with a little jelly. Dissolve the red gelatin in the remaining jelly. Place the raspberries on the crust, reserving some for garnish. Brush with the red gelatin mixture. Refrigerate.

Step 5/5

Separate the eggs. Beat the egg yolks with the powdered sugar until frothy. Grate the lime zest and squeeze the juice. Lightly squeeze the white gelatin and dissolve over low heat. Stir lime juice and peel and the gelatin into the yolk mixture. Beat the egg whites until stiff. Stir the mascarpone into the yolk mixture then fold in the egg whites. Refrigerate until the mixture begins to thicken. Stir the mixture and spread on the raspberries. Refrigerate. Just before serving, garnish the cake with reserved raspberries and lime zest.