Mascarpone Raspberry Tart

For the mascarpone and raspberry tart, mix all the ingredients in order to form a dough.

Line a cake springform pan (28 cm diameter) with baking paper, pour in the batter and bake in a heated oven at 175 °C for about 45-50 minutes.

Turn out onto a cake rack and let cool, cut once horizontally.

Dissolve the gelatine according to package instructions. Mix mascarpone with sugar and Cointreau, gradually fold in gelatine.

Stir the jam until smooth, spread half of it on a cake base, and spread the mascarpone cream evenly on top.

Wash and drain the raspberries. Put 3/4 of them on the cream. Place the second cake layer on top, spread with remaining jam.

Whip the cream with vanilla sugar until stiff, cover the cake with 2/3 of the whipped cream. Fill the remaining whipped cream into a piping bag and pipe it decoratively onto the cake.

Decorate with the remaining raspberries and sprinkle with chocolate shavings.

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