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 Cake with Mascarpone Cream Recipe
A cake from Chef Goland with mascarpone cream. Hello, dear friends! I have a real cookie lit up here (without baking powder and soda). Try to cook and enjoy this dessert.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Jewish Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Passive Time 1 day
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Jewish Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Passive Time 1 day
Servings
Ingredients
Instructions
  1. For a biscuit, we will need the following ingredients.
    For a biscuit, we will need the following ingredients.
  2. First, we conduct a preparatory stage. Cut a narrow strip of parchment 10 cm high, with a width equal to the size of the mold.
    First, we conduct a preparatory stage. Cut a narrow strip of parchment 10 cm high, with a width equal to the size of the mold.
  3. Remove the zest from the citrus fruits using a fine grater.
    Remove the zest from the citrus fruits using a fine grater.
  4. Then sift the flour. Turn on the stove so that it warms up to 170 degrees.
    Then sift the flour. Turn on the stove so that it warms up to 170 degrees.
  5. Divide the eggs into yolks and whites. Start whipping the whites at low speed until they are browned. Then increase the speed and beat until peaks form. As soon as you get a homogeneous and shiny mass, fix the result with sugar. Add it in a few steps.
    Divide the eggs into yolks and whites. Start whipping the whites at low speed until they are browned. Then increase the speed and beat until peaks form. As soon as you get a homogeneous and shiny mass, fix the result with sugar. Add it in a few steps.
  6. Next, whisk the yolks one by one and gently mix into the protein mass with a spatula, folding.
    Next, whisk the yolks one by one and gently mix into the protein mass with a spatula, folding.
  7. Then add the zest. Proceed with extreme caution, trying not to break down proteins.
    Then add the zest. Proceed with extreme caution, trying not to break down proteins.
  8. And finally, add flour in several ways. I think that was my mistake. I moved too much. Try to work properly by making a few massaging movements. Don't stop for a long time, whipped whites don't like extra touches.
    And finally, add flour in several ways. I think that was my mistake. I moved too much. Try to work properly by making a few massaging movements. Don't stop for a long time, whipped whites don't like extra touches.
  9. Then, without delay, carefully put the dough into the mold. It spreads, not pours. If you have done everything correctly, the whipped mass should settle, it can not be poured out. Send the mold to the preheated oven and bake for 10 minutes at a temperature of 170 degrees. Then reduce the temperature to 160 and bake for another 30-35 minutes.
    Then, without delay, carefully put the dough into the mold. It spreads, not pours. If you have done everything correctly, the whipped mass should settle, it can not be poured out. Send the mold to the preheated oven and bake for 10 minutes at a temperature of 170 degrees. Then reduce the temperature to 160 and bake for another 30-35 minutes.
  10. That is, the biscuit rose evenly, cooked without hollows and bumps, but... this is the standard size. Oh, yes, it was cooled in the oven for 15 minutes, and then on the grill until completely cooled. After baking, do not scorch. The baked biscuit is sent to the refrigerator for overnight aging.
    That is, the biscuit rose evenly, cooked without hollows and bumps, but... this is the standard size. Oh, yes, it was cooled in the oven for 15 minutes, and then on the grill until completely cooled. After baking, do not scorch. The baked biscuit is sent to the refrigerator for overnight aging.
  11. Next came my creativity. The design of the cake was thought out independently. For curly chocolate, melt the chocolate in a water bath, add butter and mix, achieving uniformity of consistency. Then we put the chocolate mass in a silicone mold, tap it on the table so that excess air comes out, and send it to the refrigerator until it solidifies.
    Next came my creativity. The design of the cake was thought out independently. For curly chocolate, melt the chocolate in a water bath, add butter and mix, achieving uniformity of consistency. Then we put the chocolate mass in a silicone mold, tap it on the table so that excess air comes out, and send it to the refrigerator until it solidifies.
  12. The next day, squeeze the juice out of the remaining lemon and add powdered sugar. I added 1:1, you are guided by your taste. Divide the ripe sponge cake in half into 2 cakes and lubricate with lemon impregnation.
    The next day, squeeze the juice out of the remaining lemon and add powdered sugar. I added 1:1, you are guided by your taste. Divide the ripe sponge cake in half into 2 cakes and lubricate with lemon impregnation.
  13. Cut a circle from the top of the cake.
    Cut a circle from the top of the cake.
  14. And prepare the food for the sponge balls. Finely chop the sliced sponge cake. Grate the chocolate on a fine grater. Chop the walnuts in a blender. I had lemon jam ready.
    And prepare the food for the sponge balls. Finely chop the sliced sponge cake. Grate the chocolate on a fine grater. Chop the walnuts in a blender. I had lemon jam ready.
  15. Add nuts, lemon impregnation and jam to the crushed sponge cake. Knead thoroughly. You should get a sticky homogeneous mass. Make balls out of it and roll them alternately in black and white chocolate. We put it on a board and send it to the refrigerator until it hardens.
    Add nuts, lemon impregnation and jam to the crushed sponge cake. Knead thoroughly. You should get a sticky homogeneous mass. Make balls out of it and roll them alternately in black and white chocolate. We put it on a board and send it to the refrigerator until it hardens.
  16. We prepare products for mascarpone cream with orange.
    We prepare products for mascarpone cream with orange.
  17. Chop the orange in a blender, mascarpone and whisk the cream separately. We type whipped cream into a pastry syringe for decoration. Mix all the ingredients into a homogeneous mass and proceed to impregnation.
    Chop the orange in a blender, mascarpone and whisk the cream separately. We type whipped cream into a pastry syringe for decoration. Mix all the ingredients into a homogeneous mass and proceed to impregnation.
  18. Then we staged a circus. Because I couldn't spread and distribute the cream carefully. Therefore, I came up with a "brilliant" idea to decorate the sides with the remaining chocolate. Moreover, the lower cake turns out to be dark, and the upper one is white. I did it for the first time and have no idea how to evenly distribute the chocolate chips on the sides.
    Then we staged a circus. Because I couldn't spread and distribute the cream carefully. Therefore, I came up with a "brilliant" idea to decorate the sides with the remaining chocolate. Moreover, the lower cake turns out to be dark, and the upper one is white. I did it for the first time and have no idea how to evenly distribute the chocolate chips on the sides.
  19. In general, I quickly Googled and found this way to blow up. In short, life was a success, everything is in chocolate - and the table, and the Floor, and the curious cat, and I, of course. Then an oil painting. The cat licks his lips nervously, my husband rejoices at me, and my son tries to lick the table. Fun, of course, but expensive, the toad suffocates. Girls are pros, share your advice, pliz. Well, I was distracted, and on business we put the missed cakes in the refrigerator for a couple of hours.
    In general, I quickly Googled and found this way to blow up. In short, life was a success, everything is in chocolate - and the table, and the Floor, and the curious cat, and I, of course. Then an oil painting. The cat licks his lips nervously, my husband rejoices at me, and my son tries to lick the table. Fun, of course, but expensive, the toad suffocates. Girls are pros, share your advice, pliz. Well, I was distracted, and on business we put the missed cakes in the refrigerator for a couple of hours.
  20. We take out and assemble the entire structure. We spread the upper cake on the lower one. Place the sponge balls and the formed chocolate on the top cake. Decorate the cake with a pastry syringe and fill the empty spaces between the balls with chocolate. Send the pie to the refrigerator for another couple of hours.
    We take out and assemble the entire structure. We spread the upper cake on the lower one. Place the sponge balls and the formed chocolate on the top cake. Decorate the cake with a pastry syringe and fill the empty spaces between the balls with chocolate. Send the pie to the refrigerator for another couple of hours.
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