Raspberry cake
A light, fruity raspberry cake topped with blueberries. This raspberry cake makes a delicious dessert, is ready in an hour, and serves up to 8 people.
Ingredients
- 5 eggs
- 135 grams flour
- 2 tablespoons of cocoa powder
- 1 tablespoon of baking powder
- 150 grams of sugar
- Handful of fresh blueberries
- Handful of fresh raspberries
- 150 grams of mascarpone cheese
- 200 grams of cream cheese
- 100 grams of whipping cream
- 2 tablespoons of icing sugar
- 100 grams of summer fruits (fresh or frozen)
- 2 tablespoons of water
- 1 tablespoon of sugar
- 3 leaves of gelatin
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