John Myers
Mascarpone Cake with Jelly and Colored Cream
The perfect mazu12 mascarpone cake with jelly and colored cream recipe with a picture and simple step-by-step instructions.
- 1 Cake base
- 500 g Cherry groats
- 2 bag Gelatine fix
- 500 g Mascarpone
- 3 cups Cream a 250 ml
- 3 Bags Vanilla sugar
- 3 Bags Cream stiffener
- 1 bag Jelly e.g. raspberry
- 3 tbsp Powdered sugar
- 2 Bags Food coloring
- Divide the Viennese cake base twice. Put the first cake crust in the cake ring.
- 2,500 gr.e.g. Kirchgrütze with about 1.5 to 2 bags of gelatine-fix (it depends on the moisture). Mix everything well and distribute evenly on the first cake base and put on the second cake base.
- Whip 3,250 ml of cream with 1 bag of vanilla sugar and 1 bag of cream stabilizer. Put the whipped cream aside.
- Put 4,500 g mascarpone in a bowl, carefully fold in the whipped cream and add 1 sachet of jelly (e.g. jelly powder, raspberry flavor) and stir. Add 2-3 tablespoons of powdered sugar to taste. Spread the entire mixture on the second cake base and place the top cake base on top. Let stand for about 4 minutes and then remove the cake ring.
- Whip two 250 ml cream in separate containers and add food color (color of your choice in powder form)
- Put the whipped cream in a piping bag and apply on the top floor (pattern of your choice). The cake must cool in the refrigerator for at least 5 minutes.
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