The best cake with biscuits, it makes an amazing impression. The recipe is very simple

I used to think that I would never be able to make a cake – it seemed very difficult. As it turns out, the basics are a good recipe, just like this one. Cake with biscuits it looks great and its interior hides a unique taste. No one can resist the combination of mascarpone, cream and vanilla. The fruit decoration perfectly complements the taste.

Base:

• 250 g ladyfingers oblong biscuits,
• 100 ml of raspberry juice or tea to soak.

Cream:

• 250 g mascarpone serka,
• 250 ml whipping cream 36%,
• 100 g of powdered sugar,
• 1 teaspoon of vanilla extract,
• 10 g of gelatin,
• 50 ml of hot water.

Decoration:

• 500 g fresh or frozen forest fruit,
• 1 tablespoon of powdered sugar,
• a few leaves of fresh mint.

Prepare the base.

Gently soak the sponge cakes with juice or tea, only on the flat side.

Line a tall cake tin with a diameter of 20 cm with foil. Place the biscuits tightly on the bottom and then arrange the rest vertically along the sides of the form.

Prepare the cream.

Dissolve gelatin in water and leave for 5 minutes to swell. Then heat it gently and cool it down.

Whip the cold cream with powdered sugar and vanilla until stiff peaks form.

In a separate bowl, mix the mascarpone briefly to loosen the cheese. Add the whipped cream to the mascarpone and mix everything gently with a spatula.

Pour the cooled, liquid gelatin into the resulting cream. Mix quickly and gently.

Assemble the cake.

Drain excess liquid and water from the fruit using paper towels.

Place half of the cream on the biscuit base and then a uniform layer of forest fruit. Cover them with the remaining cream and smooth them out.

Place the cake with biscuits in the fridge for at least 4 hours. Gently remove it from the tin and wrap the side with ribbon to secure the biscuits. Place another layer of fruit on top and sprinkle with powdered sugar.

Serve the cake decorated with fresh mint leaves.

Source: Terazgotuje.pl