Coconut-black currant and mascarpone cake

Name: Coconut-black currant and mascarpone cake
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 125 g Butter; 1 package (225 g) Coconut rusk; 300 g Currants; 125 g Sugar; 2 packages Cream stabiliser; 500 g Mascarpone; 500 g Low-fat curd; 125 g Whipped cream; 25 g Meringue; 7-10 Tbsp Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

125 g Butter
1 package (225 g) Coconut rusk
300 g Currants
125 g Sugar
2 packages Cream stabiliser
500 g Mascarpone
500 g Low-fat curd
125 g Whipped cream
25 g Meringue
7-10 Tbsp Oil

Directions

1
Preparation: Melt the butter in a small pot, let it cool down. Crumble the rusk finely in a universal chopper. Mix with the melted butter. Lightly brush a cake plate with oil. Place a cake ring or springform pan rim (26 cm Ø) on top.
2
Add the crumb mixture and press it to a flat base. Chill for about 30 minutes. Wash the redcurrants, put some panicles aside for decoration, remove remaining berries. Mix the sugar and the cream setting agent. Stir the mascarpone and quark until smooth, allowing the sugar mixture to trickle in. Fold in the currants. Whip cream until stiff and fold in. Pour cream onto the base and spread loosely. Chill for 2-3 hours. Crumble meringue.
3
Fold in the currants. Whip cream until stiff and fold in. Pour cream onto the base and spread loosely. Chill for 2-3 hours. Crumble meringue. Remove cake from the ring. Decorate with meringue crumbs and currant panicles
4
waiting time approx. 2 1/2 hours