Venice cake with mascarpone
A wonderful refreshing and creamy dessert. The base is made of soft airy biscuit, in the middle with biscuits, and the filling is made of fine cream with raspberries and mascarpone. The making itself is very simple and does not require any special skills. Too bad I wasn’t able to paint the slice because the whole thing was eaten right away and I didn’t have any left for later. I recommend you try it, I believe you will like it.
Preparation steps
- Beat eggs with sugar and three tablespoons of hot water. Carefully mix the flour with the baking powder. Pour the dough into a 26 cm diameter mold and bake at 175 ° C for about 15 minutes. Leave the biscuit to cool in the mold.
- Soften the gelatin in cold water. Heat the raspberries with lemon juice and sugar. Squeeze through a strainer and melt the drained gelatin while stirring. Allow to cool slightly, then mix with the mascarpone. Mix the cream into the whipped cream and mix into the raspberry mixture.
- Take the biscuit out of the mold and transfer it to a serving plate. Put a mold frame around it. Put half of the cream on the biscuit. Arrange the biscuits over the cream and lightly coat them with a little milk. Sprinkle with cocoa and spread the other half of the cream. Leave the cake in the refrigerator to harden.
- Decorate the cake as desired sprinkled with cocoa, raspberries and biscuits.
