Biscotti Cake with Mascarpone

TopatoTopatoДарт Вейдър4119871
30/01/2017
"Gergana will leave you bewildered with yet another original cake. Incredibly tasty and eye-catching."
Preparation50 min.
Cooking25 min.
Тotal75 min.
Servings6-8
Cook
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  • Rating5 out of 5
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Ingredients

Preparation

Make the cream mixture by beating the cream with a mixer at high speed. Add the mascarpone and continue beating. Add the cooled white chocolate, which you've melted in a water bath beforehand.

To make the chocolate ganache, melt the chocolate (dark or milk chocolate) in a water bath with the cream, without whipping it beforehand. Once both creams are ready, start putting the cake together in a suitable form with a ring (mine was 10" (26 cm) in diameter).

Assemble the cake in the following order - biscotti (dipped briefly in coffee), cream, chocolate ganache, cream again, biscotti, cream, chocolate ganache, cream, biscotti and cream.

Leave the cake in the fridge for a few hours or overnight, if you have the patience, then take it out, remove the ring, arrange biscotti (without dipping them in coffee beforehand) along the sides like a fence and sprinkle with crumbled biscotti on top.

You can tie it with a decorative ribbon for an even greater effect and to really impress the person you're making it for. That's what I did for my husband's birthday and he was left speechless. The cake is very light and lasted an entire week in the fridge without losing its taste qualities.

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