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Almond cake with mascarpone “Hello Kitty”

  • Almond cake with mascarpone “Hello Kitty”
  • Almond cake with mascarpone “Hello Kitty”
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Author: Aušra

Date:

I’m happy and proud. This cake is not just tasty but very cute 🙂 It was made for my daughter’s 5th birthday. But presenting it only now because somewhere at this time my blog is celebrating 3 year old birthday and at the same time I celebrated my birthday anniversary. But this year birthday was different – I didn’t do anything, just celebrated 🙂

Almond cake with mascarpone “Hello Kitty”

Time needed:
Yields: 16 servings
Calories: 273 kcal / serving

Ingredients:

  • Almond sponge:
  • 3 eggs
  • 110 g icing sugar
  • 110 g almonds, ground
  • 15 g cocoa
  • 25 g butter, melted
  • 30 g flour
  • 100 g (~3 units) egg whites
  • 15 g sugar
  • Mascarpone cream:
  • 500 g mascarpone
  • 375 ml cream, 36% fat
  • 1 tsp. vanilla essence
  • 100 g white chocolate
  • 100 g sugar
  • For sponge watering:
  • 250 ml cherry compote, homemade and not diluted

Directions:

  • Sponge baking: Beat eggs with the sugar powder and grind almonds, while mixture will be fluffy and will double. Carefully mix in cold melted butter and flour, sifted with cacao. Beat egg whites, gradually adding sugar, till stiff foam. Carefully mix in egg whites to the mixture. Line baking form 24cm diameter with baking paper. Pour in mixture and bake in preheated till 180°C oven about 30 minutes (check with wooden pick). Let cool and then cut into 3 parts.
  • Preparing cream: Mix marcapone with 50 g of sugar and vanilla. Leftover sugar gradually mix in to beating cream. On steam melt chocolate. Mix marcarpone mixture with chocolate and then mix in cream.
  • Cake gathering: Put first sponge layer on a cake plate. Put cake form borders around it. Water sponge with compote and put on the top one-third of the mascarpone cream. Then put second sponge layer. Push slightly with hands, water with compote and put second layer of cream (also one-third). Put the last sponge layer, and also water with compote. On top put some mascarpone cream, but not all – leave some for sides of cake. Put cake to the refrigerator for 2 hours or more. Later take off borders and cover sides with the leftovers of mascarpone cream. Decorate cake with fantasy. In this case I used beaten cream, melted chocolate with some cream, sprinkles and cookie decorating glaze.
  • Enjoy!

Source: Saulėta virtuvė

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