Cocoa cake with mascarpone and biscuits

ingrediencie

Cesto

1 cup granulated sugar 1.5 cups plain flour 2 packets chocolate pudding 1 tbsp cocoa powder 6 pcs egg 1 packet baking powder 10 tbsp lukewarm water pinches salt

Cream

500 ml 33% whipping cream 500 g Mascarpone to taste sugar

More you need

raspberries raspberry syrup raspberry jam

progress

Delicious sponge cake with raspberries and mascarpone cream. Yummy!

1.

First, separate the egg yolks and egg whites. Whip the egg whites and a pinch of salt into stiff peaks. In the second bowl, whisk the egg yolks with the granulated sugar. Progressively add lukewarm water, custard powder, cocoa powder and plain flour.

2.

Add the baking powder and finally carefully fold in the prepared snow.

3.

Pour the batter onto a baking tray lined with baking paper. Put in the oven at 180 degrees for about 30 minutes.

4.

In a bowl, mash the raspberries, add the raspberry syrup and raspberry jam. This will be brushed over the still-warm body.

5.

In another bowl, whisk the whipped cream until semi-stiff and add the mascarpone a tablespoon at a time. If you prefer sweeter cakes, add sugar to the cream as well. Set the whipped cream aside.

6.

Remove the baked cake and flip it over to remove the baking paper. While still hot, brush it with the raspberry mixture. Leave to cool.

7.

Divide the cream in half and spread one half over the cake. Place the biscuits on top and dip them in syrupy water (raspberry syrup mixed with water). Place evenly and spread the other half of the cream on top.

8.

Smooth and sprinkle with cocoa. Leave to set, preferably until the next day. Enjoy!