Raspberry cake on biscuits. The perfect dessert for spring

In spring, refreshing, fruity desserts work best. This time we will present you a recipe for Queen of the season. The basis is simple Cream of cheese mascarpone and high -percentage creamwhich thanks to the addition of lemon jelly comes out stable. In this recipe, you don’t have to bake the bottom because you will make it with biscuits. On the top of the dessert, you will find jelly with the addition of raspberriesyou can use both fresh and frozen ones. Such a dough will work on a daily basis as afternoon tea for afternoon coffee, as well as for all special occasions, it certainly tastes everyone.

Before you start preparing the dough, prepare the right baking tray. A 36 × 24 cm form will work best.

Cream ingredients:

• 500 g cream 30 percent,
• 500 g serka mascarpone,
• 30 g of powdered sugar,
• 200 ml of boiling water,
• 1 lemon jelly.

To be translated:

• 250 g of cocoa biscuits.

Top:

• 400 g of fresh or frozen raspberries,
• 650 ml of boiling water,
• 2 raspberry jellies.

In 200 ml of boiling water, dissolve the lemon jelly thoroughly. Set aside to cool so that it is slightly warm, but still liquid. In a large bowl, beat the cream with powdered sugar to a stiff mass. Add mascarpone cheese and mix briefly to combine the ingredients. Mixing at low speed all the time, pour the cooled lemon jelly and mix thoroughly. The cream should be smooth and fluffy.

Melt 2 raspberry jellies in 650 ml of boiling water. Set aside to cool. When it starts to solidify slightly, mix with raspberries.

At the bottom of the 36 × 24 cm form, place the first layer of biscuits. Put half of the cream, even out. Place another layer of biscuits. Put the rest of the cream and level it again.

Gently put raspberry jelly with fruit on top, spreading it evenly on the surface.

Put the dough in the fridge preferably for the whole night to make the cream concentrate and the jelly completely freezes.

Sources: Terazpoczy.pl