Mascarpone and Fruit Cake
Baking and Desserts • Italian
Description
WARNING! Creams with less than 33 percent fat content do not whip, so do not use 20 percent. Before whipping the cream, place the whisk and the bowl you will be using in the freezer for about fifteen minutes, and the cream should also be cold. You can whip it with a whisk or a mixer, but do not use a blender. The readiness of the cream is determined by its shape: a so-called 'tip' of cream should form at the end of the whisk.
Ingredients
- Yubileynoye Cookies 10 oz
- Butter 5 oz
- Mascarpone Cheese Unagrande 20 oz
- 33% Cream 5 fl oz
- Sugar 5 oz
- Gelatin 0 oz
Step-by-Step Guide
Step 1
Soak the gelatin in 100 ml of cold boiled water. Leave it for an hour.
Step 2
Meanwhile, crush the cookies in a blender, or you can do it by hand, although that is much harder.
Step 3
Melt the butter.
Step 4
Add the melted butter to the cookies. Mix well; it should form a crumbly mixture.
Step 5
Take a mold with a diameter of 24–26 cm, press the cookie mixture with butter into the bottom of the mold, trying to spread it evenly. Then place the mold in the refrigerator while preparing the cream.
Step 6
Whip the cream with sugar.
Step 7
Add the whipped cream to the mascarpone and mix well.
Step 8
Heat the gelatin until it starts to bubble, but do not boil it, otherwise it will not set. So, stand by the stove and watch carefully. As soon as you see bubbles, turn off the heat.
Step 9
Next, cool the gelatin. In winter, for a quicker effect, you can place it on the balcony. The gelatin should not set; just cool it down.
Step 10
Add the gelatin to the mixture and mix well.
Step 11
Remove the cookies from the refrigerator, spread the cream on top, and smooth it out.
Step 12
Then place it in the refrigerator for three to four hours. I prefer to leave the cake overnight to ensure it sets completely.
Step 13
Once the cake is ready, it can and should be decorated with fruits.
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