Red fruit and mascarpone cake made with
– homemade sponge biscuits
– mascarpone cream
– strawberry and red fruit compote,
– white velvet spray.
Material used
– Rectangular pastry frame
– Pastry bag
– Plain pastry bag
– Ancel 210 bloom gelatine
Ingredients
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+Icing sugar
Cooking time
180°C – 10 to 12 minutes
Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2g gelatine
Syrup
✔20g water
✔20g sugar
✔A little alcohol
Strawberry and raspberry compote
✔180g frozen strawberries and raspberries
✔20g caster sugar
✔2g NH pectin
Assembly
✔Strawberries
✔White velvet spray
The recipe
Serves 4-5
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
+Icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula.
Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Pipe the sponge biscuits onto a sheet of baking paper and dust with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and place in the bottom of your rectangular tin.
Syrup
✔15g water
✔15g sugar
✔A little alcohol
In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol. Brush the top of your biscuit with the syrup.
Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔10g milk
✔2g leaf gelatine
Place the gelatine leaves in a large bowl of cold water for around ten minutes. Pour the milk into a small bowl and heat in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.
In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.
Strawberry compote
✔180g frozen strawberries and raspberries
✔20g caster sugar
✔2g NH pectin
In a small bowl, combine the sugar and pectin.
Pour the 180g of diced strawberries and raspberries into a saucepan. I used frozen fruit this time of year. Heat over a low/medium heat for a few minutes, stirring a little. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly.
Assembly
Pour half of the mascarpone cream over the biscuit, pushing it up to the edges. Add the red fruit compote. Top up again with more mascarpone cream. Smooth to the level of the frame. Place in the freezer overnight.
The next day, remove the frame and apply the white velvet spray over the entire surface.
I decorated with chocolate hearts. The small hearts were bought from annikids.com in the chocolate cake decoration category. For the large heart, I melted some white chocolate and added some colouring. I then poured it into a cavity in the silikomart heart mould.
