Raspberry Mascarpone Cake

Try this delicious cake recipe:

For the shortbread base, cut the butter into small pieces and knead with the powdered sugar and flour to form a ball of dough. Wrap the ball in cling film and place in the refrigerator for half an hour. Grease a cake springform pan (26 cm ø). Roll out the dough a little bit, put it into the form and flatten it. Bake in the heated oven at 160 degrees hot air (top and bottom heat 180 degrees ) for about 15 min.

For the sponge cake base, melt the coffee powder in the hot water and then beat with the eggs with the mixer on high speed until creamy. Add the sugar and vanilla sugar and mix until creamy. Combine flour with cornstarch (maize starch) and baking powder, sift over egg mixture and fold in. Pour the batter into a cake springform pan (26 cm ø) lined with parchment paper, spread smoothly and bake in a heated oven at 160 °C hot air for about 20 minutes. Remove the sponge cake from the pan and cool on a cooling rack.

In the meantime, remove the raspberries from the refrigerator and place them in a suitable bowl to thaw. Then remove the parchment paper and cut the base once horizontally. Place the short pastry base on a cake plate, spread with the raspberry jam and then stretch a springform edge over it. Place the bottom half of the sponge cake layer on top.

For the raspberry filling, bring the apple juice to a boil in a saucepan. The red

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