Mascarpone-chocolate cube
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ingredients
5 pcs eggs 150 g granulated sugar 150 ml oil 150 ml water 200 g semi-coarse flour 100 g roasted and ground almonds 1 packet baking powder 2 tbsp cocoa 1 pinch of salt currant jam
Filling I
250 g Mascarpone 500 ml whipping cream 1 packet vanilla sugar 1 packet whipping cream stiffener 3 packets dark biscuits Indiana rum or amaretto to drizzle over biscuits
Filling II
100 g 70% dark chocolate 500 ml whipping cream 250 g Mascarpone chocolate decorations
progress
Fresh cuts with a delicate mascarpone filling.
1.
Mix egg yolks with sugar add oil and water, flour mixed with almonds and baking powder
2.
Beat the egg whites and a pinch of salt into stiff snow and add to the egg yolks.
3.
Bake at 200°C – 30 minutes. Baking sheet 30×40 cm.
4.
Spread the baked cake with jam.
5.
Blend the cream with the vanilla and the thickener, add the mascarpone and whisk to combine. Spread over the jam. Layer the Indian biscuit dipped in hot chocolate on top.
6.
The day before, boil the chocolate in 500 ml of cream and refrigerate. The next day, whip the whipped cream and stir in the mascarpone. Spread 1/3 of it on the biscuit.
7.
Leave the rest for decoration. Put in a decorating bag and drizzle to your fancy.
8.
Good taste!
