I don't know about you, but I remember that I praised the cake with coffee and mascarpone . And as I came across a packet of Boromir biscuits in the miracle cupboard, I thought I had to do it again. And I did, but with a different look. :))
- 5 eggs husband
- 5 tablespoons sugar
- 5 tablespoons flour
- 3 tablespoons oil
- 2 tablespoons black cocoa
- 1 teaspoon baking powder
- For the cream:
- 200 g white chocolate
- 250 ml liquid cream
- 2 sheets of gelatin
- 250 g mascarpone
- For the biscuit top:
- 18 Boromir biscuits
- 100 g sugar
- 100 ml water
- 100 ml of hard coffee
- For the glaze:
- 100 g dark chocolate
- 50 g butter
- 50 ml liquid cream
Preparation Biscuit cake:
Mix the egg whites with a pinch of salt until they harden, then add the sugar and mix until you get a dense and glossy foam, like meringue. Mix the yolks with the oil, then pour over the egg whites, stirring gently, at the lowest speed of the mixer. Then add flour mixed with cocoa and baking powder. Mix lightly with a spatula, moving from the bottom up.
The composition is poured into a tray (20/30 cm) lined with baking paper and put in the oven over medium heat for about 20 minutes. Remove to a grill and leave to cool, then cut into 2.
I measured wrong and when I cut it I had 2 countertops unequal in thickness. To avoid this, 2 separate worktops can be baked.
We hydrate the gelatin in a little cold water.
Melt the broken chocolate pieces on low heat together with the whipped cream. When it has reached boiling point, set it aside and mix well. After it has cooled down a bit, add the well-drained gelatin and mix until it melts and the composition is uniform. Let cool for about 2 hours.
Mix the cream until it hardens and becomes fluffy, add the mascarpone and mix until smooth.
Boromir biscuits are made according to an original recipe using the best ingredients.
Boromir biscuits can be served as a dessert, but especially as a base for cakes.
The quality of Boromir biscuits is ensured by the carefully checked and processed ingredients.
The products are available in packs of 200 g, 400 g, 500 g and boxes of 2.5 kg.
We caramelize the sugar. When it has become liquid we put it aside and put water. Set aside until cool and the caramel melts, then mix with coffee. We pass the biscuits short syrup, on both sides.
Melt the chocolate over low heat together with the butter and liquid cream. When it has reached boiling point, set aside and mix well. Let it cool.
I syruped the cocoa tops a little. Syrup (or not) according to preference.
Pour half of the cream over the first top, put the syrupy biscuits, the other half of the cream and the second syrupy top. We glaze with chocolate, we wallpaper with colored candies to give it a festive air, to be in the spirit of the holidays and let it cool for at least 1 hour, after which it is portioned as desired.
A cake with biscuits very good and easy to make. A cake that I can put without any restraint on the list of " Christmas cake recipes "