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 :)
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