Raspberry Cake with Mascarpone

For a heart baking dish or a cake springform pan of 22 cm ø Roll out the dough to a thickness of about three mm. Place the mold on it as a template. Cut out the dough with a pointed kitchen knife. Cut out a parchment paper in the same way. Fold two long strips from a second piece of parchment paper. Place them crosswise in the form. Put the cut out parchment paper and the dough into the form. Prick with a fork. Form a long roll from the remaining dough. Place the roll on the bottom of the pan and press it down with a fork.

Mix the lemon zest and juice with the mascarpone until smooth. Beat eggs and sugar until creamy (takes about 5 min). Stir mascarpone again briefly and then mix both masses. Pour into the form and spread smoothly. Put the cake on the lowest shelf in the oven at 180 °C and bake for 35-40 minutes.

Remove the cake from the oven and loosen the edges all around. Cool in the pan.

To serve, hold both paper strips on the left and right sides. Lift the cake out of the pan and place on a cake plate. Pull out the baking paper exactly. Top the cake tightly with the raspberries. Set aside to cool until ready to eat.

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