Fruit Cake with Mascarpone Cream

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Fruit Cake with Mascarpone Cream
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in

Ingredients

for
1
For the batter
2
100 milliliters
90 milliliters
1 centiliter
125 grams
50 grams
160 grams
2 teaspoons
For the flling
10 sheets
white Gelatin
1 can
Peaches (drained)(470 grams)
500 grams
Additional ingredients
250 grams
250 grams
3 tablespoons
1 tablespoon

Preparation steps

1.

Preheat the oven to 200°C (approximately 375°F).

2.

Beat the eggs with the oil, water, the lemon juice and the sugar until foamy. Mix together the remaining batter ingredients and mix into the egg mixture just until dry ingredients are moistened. Pour into a springform pan and bake in the oven for about 30 minutes until a toothpick comes out clean and then cool.

3.

Drain the peaches in a colander over a bowl to collect and reserve the juice. Soften the gelatin in cold water. Rinse strawberries and drain. Reserve six beautiful berries with green tops and set aside. Wipe dry the remaining strawberries. Purée 150 grams and finely dice the rest. Measure 1/2 liter (approximately 2 cups) of peach juice, adding water if necessary. Cut the peach pieces into cubes.

4.

Heat 50 ml (approximately 3 tablespoons) peach juice heat and dissolve the squeezed gelatin in it. Fold in the diced fruit, spoon over the baked cake and let stand to set.

5.

Mix the mascarpone with the quark, vanilla sugar, sugar and strawberry puree until smooth. Spread over the fruit mixture. Cut the remaining strawberries in half and place on the cake. Chill the cake in the refrigerator at least 3 hours. Cut into slices and serve.