How to make raspberry coffee cake step by step

Step 1 - preparations

• Dissolve the jellies in hot water and add raspberries to them.
  250 g raspberries, 2 packages raspberry jelly, 500 ml water
  
• Blend or mix the jelly with raspberries together until the fruits break down.
  
• Set aside until the jelly begins to slightly set.
• Line the mold with baking paper or aluminum foil.
• Arrange a layer of biscuits on the bottom.
  approx. 125 g cocoa biscuits
  
• Pour the setting raspberries over the biscuits and spread in an even layer.
  
• Place the mold in the refrigerator until the jelly is completely set.

Step 2 - preparing the chocolate-coffee layer

• Break the chocolate into pieces and melt it in a double boiler - leave the melted chocolate to cool for about a dozen minutes.
  150 g dark chocolate
  
• Transfer the mascarpone cheese to a bowl and briefly mix with Nutella.
  500 g mascarpone cheese, 100 g chocolate-nut spread
  
• Add powdered coffee to it and blend until combined.
  3 tablespoons instant coffee
  
• Add cooled chocolate to the mascarpone and blend together into a smooth cream.
  
• Spread the cream over the raspberry layer and level it.
  

Step 3 - preparing the cream layer

• Transfer the mascarpone cheese to a larger bowl, add the heavy cream and powdered sugar - blend on high speed with a mixer until you get a thick cream.
  250 g mascarpone cheese, 250 ml heavy cream, approx. 50 g powdered sugar
  
• Spread the cream over the coffee layer and level it.
  
• Chill the cake in the refrigerator for several hours.
• Before serving, decorate the cake with grated chocolate or chocolate sprinkles.
  chocolate sprinkles