Caipirinha sugar loaf (Finished Viennese soil)
easy
75 mins
75 mins
Ingredients
- 3 sheets Gelatine
- 250 g Whole milk yoghurt
- 250 g Mascarpone (Italian cream cheese)
- 50 g + 3 tablespoons sugar
- 7-10 Tbsp Juice and peel of 3 untreated limes
- 3 TABLESPOONS Cachaça (sugar cane brandy)
- 2 (100 g each) Vienna Ground
- 250 g Whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp a few drops of green food colouring
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak the gelatine. Mix yoghurt, mascarpone, 50 g sugar, lime juice and zest and cachaça. Dissolve the gelatine and stir in 3 tablespoons of mascarpone mass. Stir into the remaining cream. Chill for 20 minutes.
- 2
In the meantime, cut out 1 circle (14 cm Ø) and 2 circles (11.5 cm, 8.5 cm, 6 cm and 4 cm Ø) from the biscuits. As soon as the mixture begins to gel, spread the largest circle with mascarpone mixture. Place the next smaller base (11.5 cm Ø) on top. Continue like this until a tower is ready. Assemble the second tower in the same way (a large and a small tower is created). Chill for 2 hours. 30 minutes before the end of the cooling time, melt 3 tablespoons of sugar in a pan until the mixture has a golden colour. Put it drop by drop with a tablespoon on a piece of aluminium foil and let it cool down. Whip the cream until stiff. At the same time, allow the vanillin sugar to trickle in. Colour it green with a few drops of green food colouring.
- 3
Chill for 2 hours. 30 minutes before the end of the cooling time, melt 3 tablespoons of sugar in a pan until the mixture has a golden colour. Put it drop by drop with a tablespoon on a piece of aluminium foil and let it cool down. Whip the cream until stiff. At the same time, allow the vanillin sugar to trickle in. Colour it green with a few drops of green food colouring. Coat sugar loafs cloudy with it. Remove the caramel drops from the aluminium foil and decorate the sugar loafs with them
Nutrition Facts
270 kcal
22 g
17 g
4 g
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