Berry souffle cake (from mascarpone)

Category: Confectionery
Berry souffle cake (from mascarpone)

Ingredients

Biscuit: 2 pcs.
eggs 100 g
sugar 75 g
flour 250 g each
Souffle:
raspberries, blackberries
mascarpone 250 g
cream 33% 250 ml
powdered sugar 100 g
gelatin 2 tsp
water 60 ml

Cooking method

  • I would call this truly summer cake - a creamy berry delight)))).
  • The cake is very delicate, airy, with a bright creamy taste and juicy berries, and the preparation is so simple - that even a novice hostess can handle it. In the original recipe, the cake goes without baking at all, the cake is made of cookies, but my family does not like cakes with a cookie base, so I replaced it with a biscuit and slightly changed the filling, I think the berries in this cake can be changed to any of your favorites. I also made a layer of transparent jelly, but it is not needed at all, it does not add an additional note in taste, in principle, to the jelly, so you can just smooth out the soufflé and carefully lay out a layer of berries on it.
  • Biscuit:
  • Beat the eggs with sugar in a fluffy foam, add the sifted flour in several steps, knead the dough and bake a biscuit. I baked in a multicooker on the baking mode for 35 minutes, in the oven (at 180 grams), I think 20 minutes is enough. While the biscuit is cooling, you can prepare the filling.
  • Souffle:
  • Pour gelatin with 60 ml of water and leave it to swell.
  • Beat the cream in a thick foam, add the powdered sugar and beat until strong peaks, add mascarpone (room temperature) and beat again.
  • Heat gelatin until dissolved (do not boil!). Cool to keep the gelatin slightly warm. Pour the gelatin into the cream cheese cream and stir to combine. Now you need to add berries to the cream, 150 g of each type.
  • Assembly:
  • Put the sponge cake on a dish (or in a split form), squeeze it with a cake ring and lay out the cream, smooth and put the remaining berries on top. Chill the cake in the refrigerator for at least 3 hours.
  • But the cake tastes better overnight).
  • Berry souffle cake (from mascarpone)

The dish is designed for

8-10 servings

Time for preparing:

1 hour + 3 hours for solidification

Cooking program:

oven, mixer

Note

I got the idea of ​​a cake from a friend 🔗

Elena Tim
Wow! That's so beautiful! San, you are a temptress!
It seems that there are very few ingredients, but such a charm turned out, no words.
I'll take it for now, maybe I'll dare to repeat it!
SanechkaA
Lena, it's very fast and very simple - a win-win! After you made Banoffy you can handle any cake, and even this one - with one hand and with closed, ... well, almost, eyes
ang-kay
SanechkaA, just super!
Svettika
SanechkaA, lovely, very beautiful and appetizing! And so much delicious soufflé !!!
Florichka
Very tasty and easy. The blackberries were just beginning to ripen in the garden.
SnieZhinka
What is the diameter of the shape and what is the height?
SanechkaA
Girls, thanks for your rating of the cake! I would be glad if you make such a cake, I am sure that you will like it

SnieZhinka Anastasia, I squeezed the cake with a cake ring, the diameter turned out to be 21 cm, the height of the whole cake was 7 cm (of which a biscuit was 2 cm).
Sonadora
Sanechka ... Blimey! No words! I can imagine how delicious it is. Thank you so much for sharing the recipe.
SanechkaA
Marina, thank you very much I hope that you will soon please me with your embodiment of this cake, I can imagine what beauty you will get
Baking dish
Is there another layer of jelly on top or did it seem to me?

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