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Knoppers Mascarpone Cake

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Ingredients for 1 servings:

  • 1 pack of Viennese soil, dark
  • 500 g mascarpone
  • ½ can condensed milk, sweetened
  • 3 Knoppers

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

simply

Place the Knoppers in the freezer for 12 hours. Prepare the cream. To do this, thoroughly mix the mascarpone with the sweetened condensed milk. Spread it on one Viennese layer. Place the second layer on top of the cream. Spread it again with mascarpone cream. Place the last layer on top of the cream and spread it with the cream as well. Refrigerate the cake overnight. The next day, coarsely grate the Knoppers and sprinkle them over the top layer of the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Knoppers Mascarpone Cake

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