Preparation:

1. Grease the baking tin (24 cm) with butter and sprinkle with sugar. Sieve flour and baking powder and mix with butter, 50 g sugar and an egg to a smooth dough. Leave the dough to rest in the fridge for 15 minutes.

2. Then spread the dough in the tin by hand and press up the sides to about 3-4 cm. Preheat the oven to 200 °C top/bottom heat.

3. Whisk the mascarpone, one egg and one egg yolk, 60 g sugar, vanilla sugar and lemon juice until creamy. Pour the mixture into the pastry crust and smooth it down. Rinse the fresh raspberries, allow the frozen ones to thaw slightly and pour off any excess liquid. Then spread the berries over the cake. Bake the finished cake in the oven for 30-40 minutes.

4. After baking, leave the cake to cool in the tin for at least 10 minutes.

We wish you maximum enjoyment!