John Myers
Mascarpone Cake with Red Jelly
The perfect mascarpone cake with red jelly recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 250 g Flour
- 1 packet Baking powder
- 125 g Cold butter
- 65 g Sugar white
- 1 Egg
- For the filling:
- 500 g Mascarpone
- 250 g Creme fraiche Cheese
- 200 g Sugar white
- 4 Eggs
- 1 packet Custard powder
- 3 tablespoon Ground almonds
- 400 g Red fruit jelly
- Mix the flour with the baking powder and place in a mixing bowl. Add sugar, egg and the cold butter and make a shortcrust pastry. Shape the dough into a ball and put it in the fridge for about 30 minutes.
- Roll out 2/3 of the dough on the bottom of the prepared springform pan and prick several times with a fork. Put the rest of the batter back in the refrigerator. Place the mold in the (fan-assisted) oven preheated to 150 degrees and bake for about 10 minutes. After the baking time, take it out of the oven and let it cool down.
- Put the mascarpone and crème fraîche in a mixing bowl and stir together. Add the sugar and the vanilla pudding powder and stir in. Finally stir in the eggs.
- Now pull up an approx. 4 cm high rim with the remaining dough in the cooled springform pan. Now sprinkle the ground almonds on the bottom. Spread the red groats from the middle to about 2 cm from the edge and spread the mascarpone mixture on top.
- Put the cake back in the oven and bake at 170 degrees (fan-assisted air) for about 90 minutes. Cover with aluminum foil after 60 minutes. After the baking time, take it out of the oven and let it cool down in the pan in the fridge overnight.
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