Cream cake with mascarpone

1. Preparation for the dough

chicken egg 7 pcs • sugar granulated 8 tbsp • sunflower oil 2 tbsp • flour medium 8 tbsp • baking powder for gingerbread 2 tsp • cocoa powder 2 tbsp

We scramble the yolk with granulated sugar, add the oil, flour with the baking powder and finally we carefully blend in the whipped snow from the egg white. We divide the dough on two halfs. We blend in the cacao to the one half.

2. 

We alternately pour it out on the oiled and floured pan so that to we create marbling.

3. 

We bake it at 180-390°F (200°C) about 10 minutes. The baked dough sheet we tip off and let it become cold.

4. Preparation for the pudding cream

semi skimmed milk 1,5% 2.1 cup (500 ml) • vanilla pudding - powder 1.5 oz (40 g) • vanilla sugar 0.25 oz (10 g)

We pour off a little milk into a bowl (the rest we put to cook), we assort the pudding and vanilla sugar there. We pour off it to the boiling milk and we cook a thick mash.

5. 

unsalted butter 8.75 oz (250 g) • powdered sugar 3.5 oz (100 g)

We gradually mix in the chilled pudding in the softened butter, add sugar according to taste and we whisk the smooth cream.

6. Preparation for the whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml) • mascarpone 8.75 oz (250 g) • vanilla sugar 0.25 oz (10 g) • powdered sugar 2 tbsp

We whisk the sour cream by electric beater until stiff. We scramble the mascarpone with sugar and we carefully mix in the whipped cream.

7. Stuffing and decorating

We apply the pudding cream on the dough sheet and we arrange it. We slice the cake on the cubes.

8. 

We decorately sprinkle the whipped cream on the pudding cream by confectionery bag according to our own fantasy. We let the cake solidify in the cold.