Delicjus cake is a real treat for lovers of elegant, layered desserts. On cocoa bottom lands Velvet cream with mascarpone cheese and cream cream with the addition of amaretto liqueur (almond). Inside biscuits are hidden, soaked in strong, noticeable coffee. Thanks to this, the whole gains even more aroma. The next portion of the cream covers biscuits, a The top is crowned with a light, fluffy cloud of whipped cream. Dessert cocoa is still sprinkledwhich adds more class and taste to him. Delicjus cake will be perfect for family meetings, parties and a festive table.
Ingredients:
Cake:
- 75 g of wheat flour,
- 75 g cukru,
- 2 eggs,
- 20 g of cocoa powder,
- a teaspoon of vanilla extract,
- A teaspoon of baking powder.
Cream:
- 500 g serka mascarpone,
- 230 ml of heavily brewed coffee,
- 230 ml cream of cream 36%,
- 200 g of biscuits,
- 75 g of powdered sugar,
- 3 tablespoons of amaretto liqueur,
- 1.5 teaspoons of potato starch,
- 1.5 teaspoons of vanilla sugar.
Cream layer:
- 250 ml cream 36%,
- 2 tablespoons of powdered sugar.
Additionally:
Method of performance:
Prepare the cake. In a bowl, beat sugar, eggs and vanilla extract to a light and fluffy mass, for about 3-4 minutes. In the second bowl, mix the flour, baking powder and cocoa. Stir in dry ingredients to wet. Pour the mass into the mold lined with baking paper measuring 20×30 cm and put in the oven preheated to 180 degrees Celsius. Bake them for 15 minutes. Then remove and cool on a grid.
Prepare the cream. Leave the strongly brewed coffee to cool and divide it into half. In a small bowl, mix starch and vanilla sugar. Pour the cream into a large bowl and beat it to foam. Then slowly add dry ingredients and mix the whole to a stiff foam. In a separate bowl, beat the mascarpone with powdered sugar, only to combine the ingredients. Add amaretto and half of coffee. Finally, mix the cream gently.
Soak the biscuits briefly in the second half of coffee.
Prepare a cream layer.
In a separate bowl, beat the cream with the addition of sugar stiffly. Transfer it to the confectionery sleeve.
Fold the dough.
At the chocolate bottom, spread half the cream evenly. Then spread the biscuits soaked in coffee evenly and gently press them into the cream. Sprinkle the whole with a thin layer of cocoa.
Then spread the second layer of cream and sprinkle the top of the cocoa. Using a confectionery sleeve, form whipped cream blots at the top. Sprinkle everything with a solid portion of cocoa.
Delicjus put in the fridge for at least 3-4 hours. Serve cold.
Source: NowowoPuje.pl
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