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Mascarpone and Biscuit Cake with Blueberry Jam

Galya NikolovaGalya Nikolova
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Mascarpone and Biscuit Cake with Blueberry Jam
Image: Galya Nikolova
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02/12/2020
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Preparation
25 min.
Тotal
25 min.
Servings
12
"This refreshing biscuit cake gathered so many fans that we can easily declare it the Queen of easy cakes"

Ingredients

  • biscuits - 1 lb (450 g) plain
  • whipped cream - 1 and 1/2 cup (300 ml)
  • mascarpone - 3 and 1/2 cups (750 g)
  • blueberry jam - 2 cups (400 g)
  • powdered sugar - 5 tbsp.
  • vanilla - essence
measures

How to cook

In a deep bowl, break the biscuits into small pieces.

Whip the cream with the powdered sugar and the vanilla essence into a fluffy cream.

Then, add the mascarpone and beat the mixture again. Mix the cream with the broken biscuits and stir well with a spatula.

Assemble the cake in a form with a removable ring.

Put a row of the plain biscuits mixed with cream, jam, a row of biscuits, jam, and finish with biscuits.

Put the cake in the fridge overnight.

Remove the ring from the biscuit cake and whip an additional 1/2 cup of whipped cream for decoration.

Cover the biscuit cake with mascarpone and level the whole cake, then decorate with blueberry jam.

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