Fruit layered cake with mascarpone

Submitted by enr on 08 May 2014
# For the base:
3 eggs
50 g sugar
50 g flour
1 and 1/2 tbsp cocoa
# For the cream:
500 g Mascarpone
500 g sour cream
100 g sugar
200 g white chocolate
50 ml milk
2 vanilla
20 g gelatin
# For glaze:
1/2 cup water
1/2 cup cream
4 tbsp cocoa
5-6 tbsp sugar
2 vanilla
10 g gelatin
fruit of your choice
5 g gelatin
Fruit layered cake with mascarpone
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For the base: crash yolks with half the sugar until white set and thicken cream. Sieve the flour with cocoa and vanilla, and egg whites are broken down into the snow with the remaining sugar. To the yolk mixture, flour and egg whites alternately and mix carefully. Pour dough in a rectangular pan or round pan with a diameter of 26 cm, covered with baking paper and the base is baked in a preheated 170C oven. Once the base cool it cut a round piece on the size of a ring of 24 cm baking dish. Optional, for more succulent the base is moist with a little cold milk. * It is possible to bake directly and in the form in which the cake is formed without cutting the base. For the cream: mascarpone mix with sugar, vanilla and cream. The chocolate was melted on a water bath, there was added and the milk was stirred to obtain a homogeneous mixture. Cool (but still in a liquid state) and added to a trickle to the cream, stirring well with a mixer at high speed. gelatin is dissolved in a little water in a water bath and carefully in a thin stream is added to the cream, stirring well. With movable ring tightens the excised base. Cut strawberries into slices and arrange on the substrate as them be affixed walls of the ring. Pour half of the cream and smoothed. On cream rank various fruits. Coat with the remaining cream is smoothed well and the cake was allowed to gel in the refrigerator for several hours. For the glaze: In bowl mix products glaze without gelatin. Boil a few minutes until solid form bubbles on the surface. Remove from heat and add gelatin. It will dissolve the hot mixture. Mix thoroughly, filtered with a strainer and the glaze was allowed to cool. cake pour cooled glaze and again placed in the refrigerator. Garnish with fruit as lightly smeared with melted gelatin to remain the most fresh. * The original recipe for the base products are almost double, but gets very thick base of 24 cm and form my second attempt at relieving ingredients in half. So get thinner base similar to the vision of the original cake.
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08 May 2014