Mascarpone cream slices
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251A really delicious dessert from the mascarpone in a soft cocoa sponge cake. It is so simple that nothing can go wrong with its preparation and even a beginner can make it, just follow the exact steps :)
recipe,photo-recipe,mascarpone,whipping cream (30-33% fat),whipping cream (30-33% fat),Cream deserts
Cream deserts
Categories
Cream deserts ›
Ingredients
Ingredients
| baking powder for gingerbread | 0.25 | oz | 10 | grams | |
| cocoa powder | 1.25 | oz | 35 | grams | |
| cooking chocolate | 1.75 | oz | 50 | grams | |
| cream curd | 8.75 | oz | 250 | grams | |
| cream stabilizer | 0.5 | oz | 16 | grams | |
| egg white | 9 | pcs | 9 | pieces | |
| egg yolk | 9 | pcs | 9 | pieces | |
| flour medium | 6.75 | oz | 190 | grams | |
| mascarpone | 1.1 | lb | 500 | grams | |
| powdered sugar | 9.75 | oz | 275 | grams | |
| powdered sugar | - | ||||
| salt | - | ||||
| water | 5 | tbsp | 75 | milliliters | |
| whipping cream (30-33% fat) | 2.1 | cup | 500 | milliliters | |
| whipping cream (30-33% fat) | 1 | tbsp | 1 | tablespoon |
Recipe
1.
egg yolk 9 pcs • powdered sugar 5.25 oz (150 g) • cocoa powder 1.25 oz (35 g) • water 5 tbsp (75 ml)
Mix the yolks with sugar and cocoa. Pour in and mix with water.
2.
flour medium 6.75 oz (190 g) • baking powder for gingerbread 0.25 oz (10 g)
Mix the flour with the baking powder.
4.
Stir the flour to the yolks ...
5.
... and egg white snow.
6.
Divide the dough into 2 and 1 third. Pour two thirds of the dough onto a large baking sheet (32x44cm) lined with baking paper.
7.
Pour one third on half a baking sheet lined with baking paper.
8.
Bake in a preheated oven for 12 minutes at 670°F (355°C) F (355°F (180°C) C), using both baking sheets. Let cool. After baking, cut the large piece in half.
9.
mascarpone 1.1 lb (500 g) • cream curd 8.75 oz (250 g) • powdered sugar 4.5 oz (125 g)
Mix mascarpone with cottage cheese and sugar.
10.
whipping cream (30-33% fat) 2.1 cup (500 ml) • cream stabilizer 0.5 oz (16 g)
Whip whipping cream into firm peaks.
11.
Mix the whipped cream with mascarpone.
12.
Place baking paper on a board and sprinkle with fine powdered sugar. Put the base from half a baking sheet. Spread a third of mascarpone cream on the base.
13.
Lay half of the large base and spread the other third of the cream again.
14.
Put the last piece and spread the last cream. Let it harden for at least 12 hours in the cold.
15.
The next day cut the dessert into portions.
16.
cooking chocolate 1.75 oz (50 g) • whipping cream (30-33% fat) 1 tbsp
Melt the chocolate and cream.
17.
Decorate the sliced portions with chocolate and let them freeze for a while. You can serve.
Bon appetit!
