Coffee Cream Cake
Ingredients
- Ingredients
- 500 grams Mascarpone
- 200 grams sugar
- 1 ½ Tbsps Coffee powder
- 100 milliliters cold Espresso
- 10 sheets white gelatin
- 250 milliliters Whipped cream (stiffly beaten)
- 2 Chocolate cake (approx 15x20 cm)
- 2 strips light Cookie (40 cm length, 5-6 cm in height)
- 80 grams
- 200 grams white Couverture (150 grams coarsely chopped)
- 30 grams Amaretti cookies (crumbled)
Preparation steps
Mix 400 grams (approximately 1.5 cups) mascarpone, sugar, coffee and espresso. Soak the gelatin in cold water for about 10 minutes. Squeeze the gelatin well and melt over medium heat. Mix the gelatin with 2-3 tablespoons of cream. Whip the remaining cream and mix with the gelatin and mascarpone mixture.
Halve the chocolate cake horizontally. Place the base on a cake plate. Surround with the biscuit strips and fix them with a cake ring. Place the meringue dots on the base and cover with cream. Top with the second cake layer.
Melt the chopped chocolate over hot water. Remove from the heat and let cool. Mix the remaining mascarpone with the melted chocolate and pour into a piping bag with a large spout. Decorate the cake surface with small drops. Distribute the crumbled amaretto cookie, grated chocolate and chocolate drops. Cool for 4 hours before serving.
