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White Chocolate and Mascarpone Charlotte Cake

Veselina KonstantinovaVeselina Konstantinova
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73145k113
Nadia Galinova
Translated by
Nadia Galinova
White Chocolate and Mascarpone Charlotte Cake
Image: Veselina Konstantinova
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18/08/2022
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Preparation
20 min.
Cooking
10 min.
Тotal
30 min.
Servings
12
"Attention! This charlotte cake should be left for 1 night in the fridge before you cut it - good luck!"

Ingredients

  • ladyfingers - 3 packages (36 pcs.)
  • mascarpone - 1.1 lb (500 g)
  • sour cream - 1.1 lb (500 g)
  • liquid cream - 4/5 cup (200 ml)
  • blueberry jam - 7 oz (200 g)
  • gelatin - 1tbsp (10 g)
  • white chocolate - 4.2 oz (120 g)
  • honey - 2 tbsp.
  • instant coffee - 1 cup.
measures

How to make

Prepare a cake tin with a removable ring.

Arrange a row of ladyfingers on the bottom, by soaking them in lukewarm coffee first.

Arrange the ladyfingers along the ring wall, by breaking off a small portion of each one.

Beat the mascarpone, the sour cream (set aside 3 tbsp.), the confectionery cream and the honey into a thick cream, by using a mixer.

Dissolve the gelatin in cold water and after it swells, heat it briefly in a water bath.

Add the gelatin and mix again.

Spread a thick layer of the cream over the arranged ladyfingers.

Spread a thin layer of the blueberry jam.

Arrange the ladyfinger pieces.

Pour the rest of the cream and smooth it out.

Melt the white chocolate in a water bath and add 3 tbsp. of sour cream.

Mix, until a homogenous mixture is obtained and spread it out evenly.

Chill the sponge cake overnight in the refrigerator, then carefully remove the ring.

Easy Birthday Cake - White Chocolate and Mascarpone Charlotte Cake!

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