1 biscuit flan case
225 g Forest Berry Fruit Spread, strained
500 g Mascarpone
2 pottles cream
3-4 tbs. Cassis liqueur
1 Egg
2 sachets of Vanilla sugar
2 sachets of Whipping cream stiffener
1 tbs. Icing sugar
1 bar White chocolate
1. Batter egg and icing sugar then add the cassis liqueur and stir in the mascarpone. Whisk cream and vanilla sugar until stiff, therefore gradually add whipping cream stiffener and finally mix it with the mascarpone mixture.
2. Cut the biscuit flan case twice horizontally. Cut away the edge of all 3 biscuit flan cases but the lowest should be bigger than the 2 above. Then spread the Forest Berry Fruit Spread on the lowest biscuit flan case. Put the cutted edge back on the biscuit flan case and spread the half of the cake filling on it. Then put the 2 biscuit flan case on the filling and repeat the filling and finally put the last biscuit flan case on it. Afterwards brush the cake with the rest of the mixture and embellish it with raspberries or blackberries. Finally grate white chocolate on the cake - Finished.
Tip: If the cake is too high, cut the biscuit flan case only once and use only one pottle for the cake filling.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
