Prajitura fara coacere cu foi din comert | No - bake cake with mascarpone cream and raspberry jelly 

Ingredients : 6 Dr. Oetker simple sheets for cakes
500g Mascarpone
500ml Fresh double cream
250g Sweetened condensed milk
2tsp Vanilla extract
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Jelly : 250g Raspberries
400ml Water
100g Sugar
3tbsp Corn starch
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Start by making the raspberry jelly. In a sauce pan , add raspberries , sugar and 200g of water , and boil for 3-4 minutes . In the meantime , dissolve the corn starch in 200g of water, then add the corn starch to the raspberries. Let it boil a bit more then turn off the heat.
Pour the jelly in a bowl so it cools down faster and make the cream in the meantime . Add mascarpone in a bowl , condensed milk, 2 teaspoons of vanilla extract and mix for a minute, then add in fresh double cream and continue mixing until you get a dense cream .
Place the cake on serving platter and lay the jelly on top of the first layer, then spread the cream on top of the jelly, lay another layer of the cake, jelly, cream and continue until the last layer is the jelly .
Refrigerate the cake for 7-8 hours or overnight. Portion it and serve .
Music from : RU-vid ( Caballero - Ofshane )