Raspberry cake

1. I put the biscuits and almonds in a food processor and blend them finely. I add the butter.
and mix until crumbs form. Press this with the bottom of a spoon or your fingers onto the bottom and sides of a 25 × 30 cm mold and let it cool in the refrigerator for an hour.
2. I have time for the cream. In a bowl, I whip the cream until semi-stiff, add the sugar and vanilla seeds and continue whipping. A moment before the cream is ready, I stir in the mascarpone and lemon zest. I pour the cream into the cooled biscuit base and smooth it out. I decorate with raspberries, and before I prepare the icing, I put the filled mold in the fridge for a while.
3. For the frosting, I put jam, honey, and water in a saucepan and start heating it. When everything is combined, the frosting is ready. I spread it on the raspberries and serve.