Brownie tower with mascarpone and cranberry cream
easy
90 mins
90 mins
Ingredients
- 100 g Fine couverture (70 % cocoa content)
- 100 g Butter
- 3 Eggs (size M)
- 225 g demerara sugar
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 75 g Flour
- 50 g Cocoa powder
- 2 TEASPOONS Baking Powder
- 125 g Fresh cream
- 400 g Cream cheese double cream
- 250 g Mascarpone
- 4 TABLESPOONS Icing sugar
- 4 TABLESPOONS Cranberry Jam
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and flour
Directions
- 1
Roughly chop the chocolate coating. Melt butter and chocolate coating in a small pot at low heat while stirring. Remove from the heat and let it cool down a little. In the meantime, whisk the eggs, sugar, 1 pinch of salt and vanilla sugar with the whisk of the hand mixer until thick and creamy (8-10 minutes). Mix flour and baking powder. Stir the butter and chocolate mixture into the beaten eggs. First stir in the flour mixture, then the crème fraîche with a mixing spoon. Pour the dough into a greased and flour-dusted springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for approx. 45 minutes
- 2
In the meantime, stir the cream cheese and mascarpone with the whisk of the hand mixer until smooth. Stir in icing sugar and jam. Put them in a cold place
- 3
Remove the brownie from the oven, place it on a cake rack, remove it from the edge of the springform pan and let it cool in the pan for about 2 hours. Remove the cake from the springform pan and cut out 14 circles with a round cookie cutter (approx. 5 cm Ø)
- 4
Fill cranberry cream into a piping bag with a larger perforated spout and squirt about 2 cm thick onto half of the brownies. Place other brownies on top and spread the remaining cream on top. Decorate with mint as desired
- 5
waiting time approx. 2 hours
Nutrition Facts
380 kcal
25 g
27 g
7 g
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