“Pink, glitter, unicorn, without fondant” – those were the instructions I had for the cake. Okay, I can do that.

The cake once again hides a base according to my favourite basic recipe. And again extrapolated to 6 eggs and as liquid vanilla milk. Why should you also deviate from something that has proven itself many times and has never tasted bad?
The cream does not need any artificial colourings! Raspberries provide the colour. Many raspberries. for the cream you need:

1000 g frozen raspberries
4 tbsp sugar
5 tbsp. cornflour
1000 g mascarpone
Defrost the raspberries and puree. Mix 6 tablespoons of the raspberries with the sugar and cornflour, bring the rest to the boil in the oven. Add the mixed starch and bring to the boil – just like a pudding. You can also use pudding powder cream taste. But somehow I forgot to buy it.

The “raspberry pudding” is best prepared the evening before, because it must be completely cooled down. Only then mix with the mascarpone. If your raspberries were too sour, you can add some sugar. With me it fitted so perfectly.

Cut the floor twice horizontally. Place a base on a plate and enclose it with a cake ring. Spread the filling on top, smooth down and place the second base on top. Cover this again with the filling and place the third layer on top. Put the cake in a cool place for 1 to 2 hours, store the rest of the cream in the refrigerator.

All in all, I think it has become a very pretty cake that exactly meets the requirements. And it’s not too sweet but deliciously fruity due to the many raspberries. Okay, I wouldn’t call her “light” right now…


In this sense, “Cake it easy,” your


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