Summer Cake

For the base, place the cookies in a freezer bag and roll into fine crumbs with a rolling pin. Melt the butter and mix with the crumbs.

Spread in a cake pan (24 cm), flatten very well with the back of a spoon and refrigerate.

For the cream, melt the chocolate in a water bath. Beat the yolks with the sugar until light and fluffy and then add the melted chocolate.

Add the mascarpone and mix until creamy. Spread a thin layer of the cream on the cake base.

Spread the raspberries, drizzle the raspberry brandy over the raspberries and spread the rest of the cream on top. Refrigerate.

Whip the cream until stiff and spread on top of the cream.

Briefly toast the flaked almonds in a pan without fat and spread them decoratively on the summer cake.

Preparation Tip:

You can also use chopped pistachios for decorating instead of flaked almonds. Instead of the cookie base, ready-made sponge cake base is also perfectly suitable.

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