Raspberry and Mascarpone Cream Cake

What does it include?

Ingredients

• 150 grams of unsalted butter
• 100 grams of icing sugar
• 1 egg
• 5 ml vanilla extract
• 200 grams of pastry flour
• 100 grams of crushed sablé biscuits
• 250 grams of mascarpone
• 200 ml cream to assemble
• 100 grams of sugar
• 300 grams of fresh raspberries
• Powdered sugar to decorate
• Additional raspberries for decoration

How to prepare it step by step?

Preparation

1. Heat the oven to 180°C. Make sure it is evenly heated before continuing.
2. In a bowl, mix the butter with the icing sugar until you get a light and fluffy cream.
3. Add the egg and vanilla, mixing well until completely incorporated.
4. Add the flour and crushed sablé biscuits, mixing until a homogeneous dough is formed.
5. Line a springform pan with the dough, pressing firmly to cover the bottom and sides. Bake for 20 minutes or until golden and fragrant.
6. Let cool completely before continuing.
7. Whip the cream with the sugar until it forms firm peaks and holds its shape.
8. Gently mix the mascarpone with the whipped cream, making sure they are well combined without disassembling.
9. Place the raspberries on the cookie base, distributing them evenly.
10. Cover with the mascarpone cream, spreading it evenly.
11. Refrigerate for at least 2 hours so the flavors can blend and the cake can set.
12. Decorate with icing sugar and additional raspberries just before serving for an elegant finishing touch.