Mascarpone-Cappuccino Torte

by Lori Neff

One of my family's favorites !

1 Chocolate biscuit layer
(make a biscuit with 3 eggs separated, 100g sugar, 35.2g flour, 35.2g unsweetened cocoa, 75g cornstarch).


  • 250g Mascarpone
  • 500g farmers cheese (or Magerquark)
  • 200ml heavy whipping cream
  • 200ml cold espresso (I use a can of 6.5oz Starbucks Doubleshot Espresso)
  • 8 to 10 sheets of clear gelatine
  • instant cappuccino powder
  • vanilla sugar
  • sugar to taste

Dissolve gelatine in espresso;
Mix mascarpone with the Quark (farmers cheese), sugar and instant cappuccino powder;
add cooled gelatine/espresso and carefully mix, also very carefully mix under the whipped cream.

Put springform ring around the cold biscuit layer, spread the cheese/cream mixture evenly all over, leave in fridge overnight.

Just before serving, sieve cocoa powder over cake (I add chocolate coffee beans for decoration), loosen ring from cake with sharp knife and serve ....


Just a note, Lori describes how to make her biscuit layer in her recipe for her Raffaelo Torte here Follow her method for making the one for this Mascarpone-Cappuccino Torte.

~ Oma Gerhild :)

Comments for Mascarpone-Cappuccino Torte

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by: Gerhild

Hi Hanna,

Lori posted her biscuit recipe method here Raffaelo Torte ...

Yes, it is baked in the spring form, but after the cake has cooled and been removed from the spring form, one places the cake on the serving plate and puts the outer spring form pan ring back around the biscuit layer to contain the filling until it is set.

Actually, in Germany, one can buy 'adjustable rings' that can be used for this, but the spring form ring works great as well.

~ Oma Gerhild :)

Biscuit Layer
by: Hanna

Though there are no actual instructions for the biscuit layer, I can figure it out. A baking temperature would be nice, though...

One question, though - is it NOT baked in a spring form pan? The instructions say to put a spring form pan AROUND that biscuit layer...

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