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A three-layer mascarpone cheesecake
Number of servings: 12
Ingredients
- Sponge cake
- Rice flour - 50 g
- Xylitol - 1 1/2 spoons
- Carob - 1/2 spoons
- Eggs - 3 pieces
- 1st layer
- Lingonberry - 150 g
- Raspberries - 200 g
- Strawberries - 200 g
- Gelatin - 10 g
- Sugar cane - 3 spoons
- 2nd layer
- Quark - 500 g
- Mascarpone - 250 g
- Stevia - 1 spoons
- Gelatin - 10 g
- Top layer
- Kiwi - 700 g
- Sugar cane - 2 spoons
- Gelatin - 10 g
Cooking instructions
- Sponge:
- Beat the whites.
- Mix the remaining ingredients, add stiffly beaten egg whites, put into a mold and bake for half an hour at 160 degrees.
- Ready sponge set aside to cool.
- First layer:
- Overcook the fruits with sugar and leave to cool.
- Dissolve gelatin in 1/2 glass of hot water.
- Pour the gelatin to the fruits and mix well.
- Place the mass on a sponge and refrigerate until mass solidifies.
- Second layer:
- When the first mass solidifies, the second layer can be prepared.
- Prepare the gelatin in 1/2 glass of water.
- Mix quark with mascarpone and stevia.
- When gelatin is cold, add it to the quark-mascarpone mixture. Mix everything.
- Place second layer on the cake and refrigerate.
- The upper layer:
- Prepare gelatin.
- Peel and blend kiwis.
- Boil the fruits in a saucepan with the sugar.
- Cool down the fruits and mix with gelatin.
- You can put the last layer on the cake when the previous layers are stable. Then place the cake in a fridge until the last layer solidifies.
- Magda -
