John Myers
White Chocolate – Mascarpone – Cake …
The perfect white chocolate – mascarpone – cake … recipe with a picture and simple step-by-step instructions.
- 200 g Ladyfingers
- 150 g Butter
- 50 g Nestle The White Chocolate
- 6 sheet Gelatin white
- 100 g Whipped cream
- 200 g Milka white chocolate
- 500 g Mascarpone
- 250 g Quark
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 300 g Grapes white fresh
- 0,5 Lemon fresh
- 2 Centiliters Grappa
- 30 g Brown sugar
- 200 g Grapes white fresh
- White grape juice
- 1 packet Cake icing powder clear
- 50 g White couverture
- 10 g Palmin
- Melt the butter in a saucepan. Add chocolate and melt with it. Place the ladyfingers in a freezer bag and crumble finely with the rolling pin. Mix the biscuit crumbs and chocolate butter well.
- Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour the biscuit mixture on the base, distribute and press down well. Place the mold in the refrigerator for about half an hour.
- Soak gelatine in cold water. Bring the cream to the boil, remove from the stove. Melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream.
- Stir the mascarpone and quark until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold into the mascarpone mixture.
- Wash the grapes and dry them well.
- Put half of the mascarpone cream on the base and smooth it out. Spread the grapes on top. Put the other half of the cream on top and smooth it out. Chill for two hours (or overnight).
- Squeeze the lemon. Mix the lemon juice, grappa and sugar together well. Wash, dry and halve the grapes. Add to the lemon mixture and marinate for 30 minutes.
- Place the grapes on a sieve and drain. Catch the marinade.
- Take the cake out of the refrigerator. Carefully remove from the mold, peel off the baking paper and place on a cake plate. Cover with the halved grapes. Leave a margin of approx. 2 cm.
- Fill the marinade up to 250 ml with grape juice. Mix with cake icing powder. Bring to the boil while stirring and bring to the boil briefly. Spread the cake glaze on the grapes.
- Melt the couverture with Palmin over a hot water bath. Allow to cool slightly. Decorate the cake with it. Chill the cake until you are ready to eat it.
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