Espresso slices with Amarettini and Mascarpone

Name: Espresso slices with Amarettini and Mascarpone
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 300 g Butter or margarine; 400 g Sugar; 3 eggs + 3 egg yolks (size M); 250 g Mascarpone; 540 g Flour; 3 TSP Baking Powder; 180 ml Milk; 250 ml cold espresso; 100 g Amarettini; 600 g Icing sugar; 2 TEASPOONS Espresso powder; 7-10 Tbsp Mint; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

300 g Butter or margarine
400 g Sugar
3 eggs + 3 egg yolks (size M)
250 g Mascarpone
540 g Flour
3 TSP Baking Powder
180 ml Milk
250 ml cold espresso
100 g Amarettini
600 g Icing sugar
2 TEASPOONS Espresso powder
7-10 Tbsp Mint
baking paper

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in eggs and egg yolk one after the other. Add mascarpone and mix. Mix flour and baking powder. Alternately stir the milk and 150 ml espresso into the egg-sugar mixture. Grind 70 g Amarettini in the universal chopper and fold into the dough. Put the dough into a greased and floured fat pan of the oven and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. In the meantime, mix 100 ml espresso and icing sugar to a glaze. Remove the cake from the oven, place on a cake rack and allow to cool. Spread the icing evenly over the cake. Let the cake dry for about 1 hour. Cut the cake into 24 pieces. Decorate with espresso powder, 30 g amarettinis and mint
3
Waiting time approx. 1 hour