Description
Very tender cake.
Ingredients
-
Mascarpone
200 g
-
Chicken egg
3 piece
-
Sugar
50 g
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Cream
200 ml
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Mac
5 Tbsp
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Jelly
2 pack
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Kiwi
4 piece
-
Damn
10 piece
Cooking
Do 1-jelly according to the instructions on the package. Allow to cool.
Kiwi to clean and make any jewelry. I used the "star" and cut kiwi figurines. Put the figures in a deep plate on the bottom.
Pour a small amount of the cooled jelly and put in refrigerator.
As the first layer of jelly hardens slightly, the fruit will hold, pour the remaining jelly from the 1st bag.
As the jelly hardens - - prepare the cream! The yolks separated from the whites. Beat yolks white with the sugar. In a bowl add Mascarpone cheese, whisk.
Separately whisk the cream to firm peaks.
With proteins doing the same thing and cream - whisk until peaks, adding a pinch of salt.
In the first, beat in cream cream, actively stirring it with a whisk, until smooth. Then, gently spoon up from the bottom beat in the beaten egg whites. Mix until a homogeneous consistency.
Frozen fruits in jelly lubricates cooked cream.
Cover with a pancake (if necessary to cut the diameter of the plates) and again grease with the cream. And so we alternate. For a couple of layers I in a separate bowl cream mixed with Mac and a couple of layers missed this cream.
For the next layer have a second packet of jelly. Was allowed to cool on the window. The cake gave it an hour to cool in the fridge. Pour a thin layer of jelly on the CREAM, if you pour a pancake, it will absorb the liquid, and since the cake out of the fridge, the cream will prevent liquid. Put in cold to freezing. After pour all the liquid and again in the cold.
The cake is ready! Left him to turn. In a large pot poured hot water 3 min. and held the plate in water. Jelly and cream for this time have time to melt near the walls, placed on top of a flat plate and make a shifter. Fluff cream edges of the cake and decorate. Bon appetit!!!
Help yourself!!!
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