Raspberry Torte

Line a 26 cm springform pan with baking paper.

Melt the butter. Crush the butter biscuits finely and mix well with the melted butter.

Press the crumb mixture into the pan, spread evenly and press firmly. Chill the base until it is firm.

For the cream, stir 1 packet of raspberry jelly powder with 250 ml water and 3 tbsp sugar in a saucepan and let swell for 5 minutes.

Warm the jelly mixture while stirring until everything is dissolved, then let it cool (do not boil).

Beat mascarpone with 100 g sugar and raspberry syrup until smooth.

Fold the cooled jelly mixture into the mascarpone cream.

Whip the cream with 2 tbsp sugar until stiff and fold in as soon as the cream begins to set.

Pour the cream onto the chilled biscuit base, smooth the surface and let set in the refrigerator for about 3 hours.

For the glaze, stir the second packet of jelly powder with 250 ml water and the remaining sugar and let swell for 5 minutes.

Heat the glaze while stirring until everything is dissolved (do not boil), then let it cool until it is still fluid but no longer hot.

Carefully spoon the cooled glaze onto the set cream in small amounts and spread evenly.

Let the torte set in the refrigerator for another approx. 2 hours, then remove from the pan and serve.