Mascarpone Christmas Star

Name: Mascarpone Christmas Star
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g Butter or margarine; 180 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 7 TABLESPOONS Amaretto (almond liqueur); 200 g Flour; 2 TEASPOONS Baking Powder; 80 g Amarettini (Italian almond biscuits); 4 sheets Gelatine; 250 g Mascarpone; 250 g Low-fat curd; 1 package Cappuccino-Pulver; 50 g white couverture; 50 g Dark chocolate coating; 50 g Whole milk couverture; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g Butter or margarine
180 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
7 TABLESPOONS Amaretto (almond liqueur)
200 g Flour
2 TEASPOONS Baking Powder
80 g Amarettini (Italian almond biscuits)
4 sheets Gelatine
250 g Mascarpone
250 g Low-fat curd
1 package Cappuccino-Pulver
50 g white couverture
50 g Dark chocolate coating
50 g Whole milk couverture
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs
baking paper

Directions

1
Cream fat, 100 g sugar, vanillin sugar and salt. Gradually add the eggs and 3 tablespoons of amaretto. Mix flour and baking powder, stir in. Fold in 50 g Amarettini. Grease a star-shaped baking tin (1.5 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Leave to rest for a short time and turn out of the tin. Let it cool down, cut through horizontally once. Soak the gelatine. Stir mascarpone and quark until smooth. Stir in 80 g sugar, cappuccino powder and 4 tablespoons Amaretto. Dissolve the gelatine and stir into the cream. Put in a cool place. As soon as the cream starts to gel, stir and spread on the bottom cake base. Place 2nd base on top. Put in a cool place for 2 hours.
3
Dissolve the gelatine and stir into the cream. Put in a cool place. As soon as the cream starts to gel, stir and spread on the bottom cake base. Place 2nd base on top. Put in a cool place for 2 hours. Melt the chocolate coating separately. Line a baking tray with baking paper, spread a thin layer of chocolate coating on top, refrigerate. Warm up the star cutters slightly and cut out stars from the chocolate coating. Carefully remove from the paper and put in a cool place. Dust the cake with icing sugar. Decorate with stars and 30 g Amarettini
4
Melt the chocolate coating separately. Line a baking tray with baking paper, spread a thin layer of chocolate coating on top, refrigerate. Warm up the star cutters slightly and cut out stars from the chocolate coating. Carefully remove from the paper and put in a cool place. Dust the cake with icing sugar. Decorate with stars and 30 g Amarettini