Mascarpone cake with coffee core

Have a good and quiet week dear ones! Well, we found ourselves in the new house 😉

I could only make the inauguration with a cake recipe , a cake with mascarpone and coffee jelly . In essence, the cake is very easy to make and if it weren't for the (longer) time in the fridge, I'd rather say it's a quick cake :))

Mascarpone cake with coffee core

Ingredients:

  • For the countertop:
  • 100 g biscuits
  • 50 g butter
  • 1 sachet of vanilla sugar
  • For coffee jelly:
  • 250 ml of hard coffee
  • sugar to taste
  • 10 g gelatin
  • For the cream:
  • 250 g mascarpone
  • 200 ml whipped cream
  • 100 ml evaporated milk
  • 3 tablespoons fine sugar
  • 7 g gelatin
  • 1 sachet of vanilla sugar

Preparation Cake with mascarpone and coffee core:

Coffee jelly:

We hydrate the gelatin in a few tablespoons of cold water.

We prepare the coffee, let it cool and strain it through a fine sieve, so that it does not have any thread. Add gelatin and mix. Pour into a silicone mold and refrigerate until it hardens.

Wheat:

Grind the biscuits in the food processor or with the rolling pin. Pour the melted butter over the biscuits and mix until you get a composition like crumbs. Pour the composition into a removable tray (18 cm in diameter) and press well with a spoon or the bottom of a glass. Refrigerate until cream is ready.

Cream:

We hydrate the gelatin in a few tablespoons of cold water.

Cream the whipped cream at low speed until it starts to take on consistency, then add the sugar and vanilla sugar and mix until it becomes fluffy.

We mix the mascarpone in a bowl together with the evaporated milk. Add whipped cream, stirring gently.

  • Taste and add more sugar, in case you consider it necessary.

Melt the gelatin in a bain-marie or in the microwave. To bring the 2 compositions to the same temperature, put a few tablespoons of the mascarpone composition over the gelatin and mix well. Then mix the 2 compositions and mix.

Remove the coffee jelly from the mold and place it in the middle of the cookie sheet.

Mascarpone cake with coffee core

Then pour the composition for the cream and refrigerate for a few hours, until it hardens. I left overnight.

Remove the detachable ring, not before passing the cake around the cake with the blade of a knife. Decorate according to preference.

Good appetite!

Mascarpone cake with coffee core

Mascarpone cake with coffee core

Mascarpone cake with coffee core

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