An exquisite cake for special occasions

Bake at 180°C for 15-20 minutes, until golden brown. Set aside to cool.

Preparation of the cream:

Dissolve the gelatin in water, let stand for 5 minutes, then heat until dissolved.

Whip the cream until stiff.

In a separate bowl, mix mascarpone cheese with vanilla sugar.

Gently combine the cheese mass with the whipped cream, then add the cooled gelatin.

Folding the dough:

Spread the prepared cream onto the cooled base.

Garnish with fresh fruit and grated chocolate.

Chill in the refrigerator for at least 2 hours before serving.

Serving and storage tips

The cake tastes best on the day it is prepared, but can be stored in the refrigerator for 2-3 days.

Before serving, remove the cake from the refrigerator for 10 minutes to allow the cream to acquire the right consistency.

You can serve the cake with an extra dollop of whipped cream or vanilla ice cream.

Variants