Currant and mascarpone cake

Name: Currant and mascarpone cake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 125 g Butter; 1 package (225 g) Coconut rusk; 7-10 Tbsp Oil; 300 g red currants; 125 g Whipped cream; 500 g Mascarpone; 500 g Low-fat curd; 125 g Sugar; 2 packages Cream stabiliser; 25 g finished meringue; 1 giant plastic bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

125 g Butter
1 package (225 g) Coconut rusk
7-10 Tbsp Oil
300 g red currants
125 g Whipped cream
500 g Mascarpone
500 g Low-fat curd
125 g Sugar
2 packages Cream stabiliser
25 g finished meringue
1 giant plastic bag

Directions

1
Melt butter at low heat. Put the rusk into a plastic bag, close the bag. Crumble finely with a rolling pin. Mix with the liquid butter
2
Lightly brush a cake plate with oil. Place a cake ring or springform pan rim (26 cm Ø) on top. Fill in the crumb mixture as a base and press it down. Chill for about 30 minutes.
3
Wash the currants and, except for a few for decoration, strip them from the stalks. Whip the cream until stiff. Mix mascarpone and quark briefly, pouring in sugar and cream thickener. Immediately fold cream and then currants carefully into the mascarpone cream. Spread on the cake base and chill for approx. 2 hours
4
Crumble meringue. Decorate the cake with meringue crumbs and currant pancakes