Mascarpone Cake with red berries recipe
Ingredients
125 grams butter
200 grams whole grain biscuit
Oil
300 grams of red berries
125 ml whipping cream
500 grams mascarpone
500 grams low-fat cottage cheese
125 grams of sugar
2 bags of cream Strengthener
Eventuueel 25 gram foam cookies or merinque
1 plastic freezer bag
Instructions
Melt the butter on a low heat.
Fill freezer bag with whole wheat biscuits, close it and crumble it with a rolling pin.
Mix the cake crumbs with the liquid butter.
Spread a pie-plate lightly with oli. Put a cake ring or a spring edge form (26 cm) on. Place the cake crumb cake on the mass scale within the ring and press it firmly.
Put the pie crust cold 30 minutes away.
Wash the red berries and let them drain.
Ironing of the twigs, and keep them there a few for garnish.
Whip the cream until stiff.
Stir the cottage cheese and mascarpone briefly by each other and gradually add the sugar and the cream Strengthener.
Spatula instantly whipped cream and the red berries gently through mascarponecreme. spread the
mascarponecreme on the cake bottom.
Put the cake 2 hours cold away.
crumble the foam cookies or meringue. garnish the cake with meringue and the foam chunks or sprigs of red berries.
Ingredients
125 grams butter
200 grams whole grain biscuit
Oil
300 grams of red berries
125 ml whipping cream
500 grams mascarpone
500 grams low-fat cottage cheese
125 grams of sugar
2 bags of cream Strengthener
Eventuueel 25 gram foam cookies or merinque
1 plastic freezer bag
Instructions
Melt the butter on a low heat.
Fill freezer bag with whole wheat biscuits, close it and crumble it with a rolling pin.
Mix the cake crumbs with the liquid butter.
Spread a pie-plate lightly with oli. Put a cake ring or a spring edge form (26 cm) on. Place the cake crumb cake on the mass scale within the ring and press it firmly.
Put the pie crust cold 30 minutes away.
Wash the red berries and let them drain.
Ironing of the twigs, and keep them there a few for garnish.
Whip the cream until stiff.
Stir the cottage cheese and mascarpone briefly by each other and gradually add the sugar and the cream Strengthener.
Spatula instantly whipped cream and the red berries gently through mascarponecreme. spread the
mascarponecreme on the cake bottom.
Put the cake 2 hours cold away.
crumble the foam cookies or meringue. garnish the cake with meringue and the foam chunks or sprigs of red berries.