Summary

Ingredients

• 200 g biscuit (s), (butter biscuits) or rusks
• 100 g butter, soft
• 250 g mascarpone
• 200 ml milk
• 0.5 ½ pack gelatin powder
• 250 g jam, (raspberry jam)
• 1 can raspberries, sweetened
• 1 pack cake topping
• sugar

Print Recipe Pin Recipe

Instructions

1. Finely crumble the biscuits and mix with the butter. Press the mixture onto the bottom of a springform pan (21-24 cm) and place the form in the fridge or freezer until the bottom sets.
2. Drain the raspberries, collect the juice and set them aside.
3. As soon as it has set, coat the base with a little raspberry jam. Mix the mascarpone with the milk and the rest of the jam. Prepare the gelatine according to the instructions on the package, add it to the mascarpone cream and spread the cream on the biscuit base. Let it set in the refrigerator.
4. Prepare the icing with the raspberry juice, sugar to taste and a little water according to the instructions on the packet. Spread the raspberries on the mascarpone cream as soon as it has set a little and cover with the cake icing.
5. Leave the cake in the refrigerator until you are ready to eat it, preferably overnight.