Raspberry mascarpone cake with almond meringue

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1. Make the shortcrust dough

   Combine all the base ingredients into a dough, wrap in plastic wrap, and refrigerate for 60 minutes.

2. Bake the base

   Press the chilled dough evenly over the greased bottom of a 23 × 33 cm pan or onto parchment paper. Prick with a fork just before baking. Bake at 190–200 °C (375–400 °F) for about 15–20 minutes, depending on your oven, and let cool.

3. Cook the raspberry jelly

   Stir the raspberry pudding mix into a little of the water, then cook with the remaining boiling water as you would regular pudding, using water instead of milk. Stir the raspberries into the cooked pudding.

4. Whip the vanilla cream

   Whip the chilled cream, then add the mascarpone, powdered sugar, and vanilla and beat until smooth.

5. Bake the meringue

   Beat the egg whites with a mixer until stiff peaks form. Beat in the sugar a tablespoon at a time until the meringue is stiff and glossy. Fold in the potato starch. Spread the meringue in a greased 23 × 33 cm pan or onto parchment paper, sprinkle with sliced almonds, and bake at 140 °C (285 °F) for about 1 hour, until the almonds are golden and the surface is slightly cracked. Let cool.

6. Assemble the cake

   Spread the raspberry jelly evenly over the base. Spread the vanilla cream on top, then place the cooled meringue on top as the final layer. Refrigerate the cake for at least 2 hours; it slices best the next day. Keep refrigerated for up to 3 days.

   Source: mojewypieki.com

Tip: Spread the raspberry jelly over the base while it is still warm, but wait until it has cooled completely and set before adding the cream; otherwise, the whipped cream and mascarpone filling will become runny.

This recipe was translated from the Slovak original: Malinový koláč s mascarpone krémom a mandľovou pusinkou