- # For the countertop we need:
- # 6 eggs
- # 200 g sugar
- # 230 g flour
- # 1/2 teaspoon baking powder
- # 40 g Nesquik
- # For the cream we need:
- # 2 yolks
- # 50 ml milk
- # 50 g white chocolate
- # 100 g sugar
- # 5 g gelatin
- # 250 g mascarpone
- # 250 ml liquid cream
- # For decoration we need:
- # 100 ml liquid cream
- # 1 sachet of vanilla sugar
Preparation Cake with mascarpone cream:
Eggs are mixed with a pinch of salt until they double in volume. Add the sugar and mix until they become whitish in color. Add flour mixed with baking powder and Nesquik.
After homogenization, divide the resulting composition into 3 and bake 3 sheets, in a tray (24 cm in diameter) lined with baking paper, in the oven over medium heat, for 15-20 minutes.
Place on a grill to cool.
Rub the yolks with 50 g of sugar until they become like a cream. Add cold milk and chocolate. Put the bowl on low heat (or in a bain-marie) and stir continuously until the composition begins to thicken. Let it cool.
We hydrate the gelatin in 3 tablespoons of cold water and add it over the cooled yolk cream (bearable temperature at the finger).
Homogenize and refrigerate until completely cooled.
Put mascarpone over this composition and mix until smooth and get a fine cream.
We also incorporate whipped cream with the rest of the sugar.
We line the tray in which we baked the sheets with cling film and start assembling the cake.
Divide the cream into 2 equal parts. Pour the first part in the tray, level and cover with the first top.
We proceed exactly with the second part.
Seal the tray well and refrigerate for a few hours.
For decoration, beat the whipped cream well with vanilla sugar. We cut the third countertop into 16 triangles, of which we used only 14, because we had some cravings in the area. :))
We coat the edge of the cake in whipped cream. With the rest of the whipped cream we sprinkle 14 moats
which we will cover with countertop triangles.
Powder with sugar and cocoa.