MASCARPONE CAKE WITH BLACKBERRIES

By Makka

Ingredients

• For the base:
• 80 g amaretti
• 150 g whole ground biscuits
• 150 g butter
• 2 ek Amaretto
• For the cream:
• 2 eggs
• 2 ½ tbsp powdered sugar
• ½ tsp vanilla paste
• 250 g mascarpone
• 100 g white chocolate
• 1 sack Dr. Oetker Instant Gelatine Fix*
• 250 ml cream
• On the top:
• 500 g blackberries

Details

Preparation time 20mins
Cooking time 20mins
Adapted from makkaskitchen.blogspot.com

Preparation

Step 1

Place biscuits and amaretti in a blender making crumble. Add melted butter and Amaretto, stir well.
Place a cake ring on a plate, spoon onto the buttery crumbles and push down with the spoon evenly. Place in the refrigerator while you make the cream.
Melt the chocolate over a very low heat.
Separate the eggs, whisk the eggyolks and sugar along with vanilla in a bowl until pale yellow and creamy. Add mascarpone and combine well, add chocolate and stir in. Sprinkle on the gelatine, stir well with a whisk.
Beat egg whites until firm white peaks, ⅓ of it stir in the cream, ⅔ of it fold in carefully. Whip the cream and fold in too.
Take out the base of the fridge, spoon onto the mascarpone cream and place on the top the blackberries.
Return your cake into the fridge for 2 hours at least before you take off the cake ring and serve.

* This kind of gelatine you can add directly to the cold creams do not have to soak and heat to dissolve.