Marcelinka This is an excellent cake in two flavors connected to a double foam massyou will make it on the basis of mascarpone and sweet cream. The bottom is light cocoa sponge cake. The whole is crowned jelly with fresh, seasonal fruit. You can use raspberries, blueberries, strawberries or currants, depending on your taste preferences. The dough consists of several layers, which is why it requires quite a lot of commitment, but the effect will definitely surprise you positively.
Before you start baking, prepare the right sheet. We recommend Form measuring 30 x 40 cm.
Ingredients for sponge cake:
- 240 g cukru,
- 220 g of wheat flour,
- 8 eggs in size L or XL,
- 30 g of powder cocoa,
- 1 pinch of salt.
Ingredients for foam mass:
- 500 g serka mascarpone,
- 500 ml cream 36 percent,
- 150 g of powdered sugar,
- 100 g chocolate,
- 4 teaspoons of gelatin,
- 25 ml of water,
- 3 teaspoons of vanilla extract.
Ingredients for a jelly layer:
- 3 packages of jelly with flavors: raspberry, strawberry, cherry,,
- 1 l of water,
- 650 g of fresh seasonal fruits: raspberries, blackberries, blueberries, strawberries.
Prepare the cake. Separate the protein from the yolks. Proteins beat to a stiff foam with the addition of salt. Gradually add sugar, mixing all the time. Add one egg yolk, stirring after each, only to combine. Gently pour in the sifted flour and mix it with a wooden spatula.
Divide the mass into two parts. Add cocoa to one of them and mix them gently. Put two baking forms with dimensions of 30×40 cm with baking paper. Pour a light mass into one, and to the other – dark.
Put the biscuits in the oven preheated to 160 degrees Celsius and bake for 20-25 minutes or to a dry stick. Remove and set aside to cool completely.
Prepare the foam mass. Pour gelatin with water and let stand for 10 minutes to swell. Then heat the mixture in the microwave and mix. Set aside to cool. Melt the chocolate in a water bath and leave to cool.
In a large bowl, beat the cream with powdered sugar and vanilla extract, at the end adding mascarpone after a spoon. Mix the whole until a uniform consistency. Pour gelatin into the mass and mix it well. Then divide it into two parts, and add melted chocolate to one and mix.
Prepare jellymixing the powder with hot water. Set aside to cool.
Fold the dough. Put the dark sponge cake into the cake form again. Then pour the dark foam mass and put the whole in the fridge or freezer for about 30 minutes to make the mass concentrate. Then pour about 3/4 light foam, level it and cover it with a bright sponge cake. Pour the remaining light foam on top. Cool the dough again for 30 minutes in the fridge.
Place seasonal fruit evenly on top. Pour the whole threading slightly, chilled jelly. Marcelinka cake Put in the fridge for at least 4 hours, preferably all night. Serve cold.
Sources: Terazpoczy.pl
