Shortbread Cake with Mascarpone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g coconut fat
- 250 g mascarpone
- 250 ml whipped cream
- 50 g powdered suar
- 100 g chocolate, (milk chocolate)
- 100 g chocolate, dark
- 3 tablespoon rum
- 400 g biscuit (s), (butter biscuits)
- 8 tablespoon chocolate sprinkles, mixed light and dark
- 300 ml milk
Print Recipe
Pin Recipe Instructions
- Let the coconut oil melt slowly. Break the chocolate into pieces and melt it with 50 ml of cream.
- Mix the mascarpone with 200 ml of cream and the powdered sugar thoroughly with the mixer. Stir in coconut oil and chocolate. Mix the milk with the rum in a deep plate.
- Line a 30 cm long cake plate with cling film (15 cm larger than the plate). Sprinkle the bottom of the plate with 3 tablespoons of chocolate sprinkles. Dip the biscuits one at a time in the milk, immediately place them on the plate and continue until the bottom is covered. Spread about ½ cm of cream on each full layer of biscuits. Keep layering until the cookies are gone. Spread the filling about 2 cm thick on the top layer and sprinkle with the remaining chocolate sprinkles. Spread the edges of the finished cake with a little cream.
- Pull the foil over the cake and put another piece of foil on top of the top layer. Let the cake stand in the refrigerator for at least 24 hours. The cake can be kept in the refrigerator for more than a week without any problems.
- Serve as a dessert with vanilla sauce or ice cream.
- For children, replace the rum with a few drops of rum aroma.
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