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Mascarpone cream slices

Mascarpone cream slices

    

A really delicious dessert from the mascarpone in a soft cocoa sponge cake. It is so simple that nothing can go wrong with its preparation and even a beginner can make it, just follow the exact steps :)

Cook

No. of servings

12

Ready in

45 min.

Difficulty

high

 

Categories:  Cream deserts  

 

1. 

egg yolk 9 pcs  powdered sugar 5.25 oz (150 g)  cocoa powder 1.25 oz (35 g)  water 5 tbsp (75 ml)

Mix the yolks with sugar and cocoa. Pour in and mix with water.

2. 

flour medium 6.75 oz (190 g)  baking powder for gingerbread 0.25 oz (10 g)

Mix the flour with the baking powder.

3. 

egg white 9 pcs  salt

Whip the solid snow with a pinch of salt from egg whites.

4. 

Stir the flour to the yolks ...

5. 

... and egg white snow.

6. 

Divide the dough into 2 and 1 third. Pour two thirds of the dough onto a large baking sheet (32x44cm) lined with baking paper.

7. 

Pour one third on half a baking sheet lined with baking paper.

8. 

Bake in a preheated oven for 12 minutes at 670°F (355°C) F (355°F (180°C) C), using both baking sheets. Let cool. After baking, cut the large piece in half.

9. 

mascarpone 1.1 lb (500 g)  cream curd 8.75 oz (250 g)  powdered sugar 4.5 oz (125 g)

Mix mascarpone with cottage cheese and sugar.

10. 

whipping cream (30-33% fat) 2.1 cup (500 ml)  cream stabilizer 0.5 oz (16 g)

Whip whipping cream into firm peaks.

11. 

Mix the whipped cream with mascarpone.

12. 

powdered sugar

Place baking paper on a board and sprinkle with fine powdered sugar. Put the base from half a baking sheet. Spread a third of mascarpone cream on the base.

13. 

Lay half of the large base and spread the other third of the cream again.

14. 

Put the last piece and spread the last cream. Let it harden for at least 12 hours in the cold.

15. 

The next day cut the dessert into portions.

16. 

cooking chocolate 1.75 oz (50 g)  whipping cream (30-33% fat) 1 tbsp

Melt the chocolate and cream.

17. 

Decorate the sliced portions with chocolate and let them freeze for a while. You can serve.

Bon appetit!

baking powder for gingerbread0.25oz10grams
cocoa powder1.25oz35grams
cooking chocolate1.75oz50grams
cream curd8.75oz250grams
cream stabilizer0.5oz16grams
egg white9pcs9pieces
egg yolk9pcs9pieces
flour medium6.75oz190grams
mascarpone1.1lb500grams
powdered sugar9.75oz275grams
powdered sugar-
salt-
water5tbsp75milliliters
whipping cream (30-33% fat)2.1cup500milliliters
whipping cream (30-33% fat)1tbsp1tablespoon

 

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