Raspberry Mascarino Cake




Rating: 2.64 / 5.00 (220 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the cake base:






For the cream:










For the raspberry mirror:





Instructions:

For the raspberry mascarino cake, first prepare the cake base. To do this, beat the eggs, sugar and vanilla sugar until foamy, fold in the flour and bake in a preheated oven at 160 °C for about 20 minutes.

For the cream, whip the whipped cream and chill. Stir raspberry yogurt with powdered sugar, vanilla sugar and lemon juice until smooth. Soak gelatine leaves, heat and empty into mixture. Stir in Mascarino, fold in whipped cream and chill cake.

For the raspberry layer, puree raspberries with powdered sugar and strain through a sieve. Heat the mixture and stir in softened gelatine leaves. Spread evenly over the raspberry cream and allow the raspberry mascarino cake to set in the refrigerator.

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