Layered cake with mascarpone mousse and wild strawberry jam

Submitted by enr on 12 Oct 2014
# 4 For the base (24 cm diameter):
500 g soft butter
2 cup brown sugar
4 eggs
2 tbsp honey
2 and 1/2 cup flour
1 tsp baking powder
1 cup milk
# For mascarpone mousse:
500 g feta cheese Mascarpone
200 ml pastry cream
1/2 cup crystal sugar
2 vanilla
rind of 1 lemon
jam jar wild strawberries
# For decoration:
100 g dark chocolate for chocolate lace
30 g white chocolate
confectionery drop red paint
a few wild strawberries sweet
golden balls
bitter cocoa for sprinkling
Layered cake with mascarpone mousse and wild strawberry jam
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For the bases: products for the bases are divided into two equal parts of each are baked on one base, which is divided into two parts - a total of 4 the base are obtained for the cake. Preheat the oven to 180C degrees. Beat with a mixer half (250 g) soft butter, with half (1 cup) brown sugar. Add one by one or two of the eggs. Put 1 tbsp honey, then a quarter cup flour mixed with 1/2 tsp baking powder. Finally, pour 1/2 cup milk. Mix well. carpeted tray with baking paper. Place the ring (24 cm diameter) on it and pour the mixture. Level the better. Bake in preheated oven at 180C degrees for 20-25 minutes until sticking stick out dry. Remove the base, remove the ring, wait to cool completely, then carefully cut it in the middle of two the base. Use a long serrated bread knife. Start the edges, rotate the base and cut on all sides in the middle. When you have crawled the entire diameter gently rub the knife a little deeper toward the center. Before you take both the base, the knife must be able to freely pass between both the base. Similarly stirred mix, bake and cut in two and the other base. Finally, it should get the same 4 the base. For the cream: Beat the cold cream with sugar until soft peaks. Add the feta cheese mascarpone and mix well. Grate the rind of one lemon and add two vanilla. Cool it in the refrigerator for 30 minutes. Assemble the cake: Prepare a tray or cardboard. Tighten the ring in one of the bases. Brush top with 1/4 of the cream. Distribute it well, because I have to go to four layers, plus plastering the sides of the cake. Sprinkle with wild strawberries sweet. Put the second base. On each layer of cream (without top) sprinkle wild strawberries. It is not necessary to saturate the bases, because they are slightly damp and will take the cream. Finish by plastered with cream. Wrap it to harden in the refrigerator for 2 hours (I night), then gently rub wet, warm knife around the edge of the ring. Take it. Plastered nice and evenly remove cake with cream. Wrap it on again in the refrigerator. For lace chocolate: Cut a piece of baking paper or two white sheets of length equal to the circumference of the ring (you can measure with thread) and a height equal to the height of the cake. I chose my be asymmetrical. Design your pattern and draw it with a pen or felt-tip pen. You can draw any shape. Try all the elements to touch, so as not to break later. I did the flowers, because I wanted the cake to have a very gentle look. Melt the dark chocolate in a water bath. It is not necessary to tempering. Still warm, pour it in a paper Posh. Place the paper on a long plate that fits diagonally in your refrigerator or on the terrace you if winter. Cut another piece of baking paper with the same length and width as drawn. Put it on him. Thus, the chemical will not be deposited in the chocolate. Cut off the top of posha. Make sample somewhere sides to assess the thickness of the lines and start to repeat the drawings, which are seen below. When they finish immediately put chocolate to postegne in the refrigerator or on the terrace for 2-3 minutes, no more. Should not be stiff. Should be slightly flexible plastic, so you can wrap it around the cake. Remove the cake. Work fast because the chocolate quickly warms. Zelepete one end of the sheet on the cake and start to quickly paste on the walls entire piece of paper. Prehlupete excess. Wrap it on again so laminated tighten to 10-something minutes, then carefully pull and remove the paper. Be careful where prehlupva is not dragged part of the lace. Help her with a knife. If you want to refine, use scissors. Wrap it on again in the refrigerator overnight. For the pink flowers of chocolate: Draw a white sheet of paper flowers as desired. Is, making 4-5 because one may break later. Put on baking paper. Melt water bath 1/2 white chocolate. In a drop or two of rum dissolve red paint on the tip of the knife. Very little is needed for pink. Add it in white chocolate and stir well until the chocolate becomes pink. Pour it in Posh. Cut off the top and draw flowers. Place leaves in the refrigerator to harden until morning. The next day decorate the cake just before the presentation. * Cake with white mascarpone mousse, jam wild strawberries and caramel bases. High, gentle-looking and delicious, a real gift for someone special to you. Cake requires a lot of time and effort, but the end result is a special and boutique cake, which will surely impress your family and friends. * 1 cup = 250 ml
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12 Oct 2014


Snow true that Annie *Vkusnoteka* very detailed explanation of making this cake, but wants and craftsmanship to prepare it. And you cope perfectly! Congratulations! :)

Thank you! Because I worked on it for a gift to a very gentle and elegant lady, I thought I should make it again to try it, but sent me a piece and is incredibly delicious! Melts in your mouth!