Gluten-free mascarpone and coffee cake –
Mascarpone cheese goes perfectly with coffee, making a creamy and luscious cake 🙂
Preparation time 1 hour (excluding rest in the refrigerator)
3 egg yolks
130 g of sugar
250 g of mascarpone cheese
1 small cup of coffee
325 g of whipping cream
10 g of gelatin sheets
unsweetened cocoa powder
Beat the egg yolks with 60 g of sugar and separately mount the mascarpone cheese with the remaining 70 grams of sugar and then combine them.
Meanwhile, soak the gelatine in cold water and heat 25 grams of cream; dissolve the gelatin in the hot cream. Let it cool.
Add the dissolved gelatin to eggs and mascarpone, and then add coffee, mixing well. Place the mixture in the refrigerator for about 10 minutes.
Meanwhile, whip the cream with a spoonful of sugar and add it to the mixture.
Take a steel ring and cut the sponge cake to size.
Put it on the bottom and then, with a pastry bag, add the mixture of mascarpone and cream.
Sprinkle with cocoa powder and refrigerate for at least 5 hours before serving.
With the remained 3 egg whites you can make delicious meringues with a soft heart, remembering to decrease sugar to 150 g.
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