🍳 Preparation
1️⃣ Preheat the oven & prepare the pan
Preheat the oven to 180°C (top/bottom heat).
Line a 24 cm (9.5 inch) springform pan with baking paper and lightly grease the sides.
2️⃣ Bake the nut-chocolate base
Beat the eggs, sugar, and a pinch of salt in a large bowl for 4–5 minutes until light and fluffy.
Gently fold in the ground nuts, grated chocolate, flour, and baking powder.
Pour the batter into the pan and smooth it out.
Bake for about 20–25 minutes. Do a toothpick test to check doneness.
Let the base cool, then remove it from the pan.
3️⃣ Prepare the mascarpone cream
Whip the heavy cream until stiff.
In a separate bowl, stir together the mascarpone, powdered sugar, vanilla, and optionally, lemon zest until creamy.
Carefully fold in the whipped cream.
Chill the cream until ready to use.
4️⃣ Assemble the cake
Place the cooled base on a cake plate and optionally place a cake ring around it.
Spread the mascarpone cream evenly over the base.
5️⃣ Prepare the raspberry topping
Wash and drain the raspberries (if using frozen berries, let them thaw first).
Mix with 2 tbsp sugar if desired.
Prepare the cake glaze according to package instructions using water or juice.
Spread the raspberries over the cream and pour the warm glaze on top.
Chill the cake for at least 2–3 hours (ideally overnight).
6️⃣ Decorate & serve
Before serving, decorate with chocolate shavings, powdered sugar, or fresh mint, if desired.
✅ Tip:
This cake is easy to customize — try using mixed berries or a base made with walnuts and white chocolate!
Have fun baking and enjoy your cake! 🍰
