Traditional recipes

Dessert cake with chocolate and mascarpone

Dessert cake with chocolate and mascarpone


Beat the egg whites and gradually add the sugar and continue beating until it is like a meringue. We put the salt over the yolks, we mix them with the oil (we put them gradually), then we gradually put the water. We put the yolk composition in three slices over the beaten egg whites. Stir from the bottom up. We put the flour, baking powder and cocoa in the rain, to be sifted, we mix very easily from the bottom up. Wallpaper with baking paper, a tray with a removable edge of 22 cm. Pour the composition and put it in the preheated oven at 200 C for 10 minutes, then for another 25 minutes at 180 C. Let the countertop cool and only then remove it from the mold. We cut the top into three parts (in the picture I didn't catch the third part).

Cream with chocolate and mascarpone

Mix the mascarpone cream cream with the four tablespoons of powdered sugar.

Melt on the steam bath, dark chocolate and milk chocolate

Mix lightly with the mascarpone cream, gradually add little by little. Melt the chocolate from the steam, after it has melted and then add the mascarpone cream.

Mix the cream for the cream. No need to add sugar.

Put the cream over the cream and mix it lightly.


Heat the cream for the cream, so that it doesn't boil, just heat it well. Add the chopped chocolate, stir until the chocolate melts. Leave to cool.

Completion of the cake

Assembling the cake. For syrup, 200 ml of syrup from water and burnt sugar and 2 ampoules of rum. We cut the cake top with cocoa in three equal parts.

We put the first layer in the shape of the cake in which we baked it.

We syrup the top and put half of the amount of cream, then we put the second star on the counter, we syrup and we put the rest of the cream in the end we also put the third layer of countertop and we syrup. Let the cake cool overnight.

Before using the cream, set aside 4-5 tablespoons of cream for the next day, it is necessary to coat the cake with cream.

Remove the edge of the cake form. Level the edges of the cake and top with the preserved cream. Before use, the cream should be removed from the refrigerator at least 20 minutes earlier.

Pour the lukewarm icing so that it is not hot.

Sprinkle with grated chocolate.

Leave to cool for another 4-5 hours.