Mascarpone raspberry tart with rabbit ears

Name: Mascarpone raspberry tart with rabbit ears
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 Eggs (size M); 100 g Sugar; 1 pinch Salt; 100 g Flour; 1 TEASPOON Baking Powder; 300 g frozen raspberries; 1 TEASPOON Cornstarch; 200 g white couverture; 100 g Dark chocolate coating; 1 cube Coconut oil; 11 Ladyfingers; 4 sheets Gelatine; 2 Egg yolk (size M); 150 g Icing sugar; 500 g Mascarpone; 7-10 Tbsp grated zest of 1 organic lemon; 2 TABLESPOONS brown rum; 400 g Whipped cream; 7-10 Tbsp Cocoa powder; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 Eggs (size M)
100 g Sugar
1 pinch Salt
100 g Flour
1 TEASPOON Baking Powder
300 g frozen raspberries
1 TEASPOON Cornstarch
200 g white couverture
100 g Dark chocolate coating
1 cube Coconut oil
11 Ladyfingers
4 sheets Gelatine
2 Egg yolk (size M)
150 g Icing sugar
500 g Mascarpone
7-10 Tbsp grated zest of 1 organic lemon
2 TABLESPOONS brown rum
400 g Whipped cream
7-10 Tbsp Cocoa powder
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg white and 2 tbsp. water until stiff, adding 50 g sugar and salt. Stir in 2 egg yolks. Mix flour and baking powder, sieve over the mixture and fold in.
2
Put the sponge cake into a springform pan (26 cm Ø) lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12-15 minutes. Remove from the oven and let it cool down on a cake rack.
3
Boil 150 g raspberries with 50 g sugar in a pot. Stir the starch with a little water until smooth, add to the boiling raspberries. Let simmer for about 1 minute while stirring. Fold in the rest of the frozen raspberries, remove from the heat and allow to cool.
4
Chop both types of couverture separately and carefully melt each with 1/2 cube of coconut oil over a warm water bath. Halve about 9 lady fingers and cover with white chocolate coating. Coat 2 whole lady fingers with dark chocolate coating, allow to dry.
5
Decorate dark couverture with some white couverture, let it dry.
6
Remove the bottom from the mould. Place on a cake plate and place a cake ring around it. For the cream, soak gelatine in cold water. Whip 2 egg yolks with icing sugar until white-creamy. Stir in mascarpone and lemon zest.
7
Squeeze the gelatine well, dissolve carefully with rum. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 250 g cream until stiff and fold in. Spread a little cream on the base.
8
Place the lady fingers in the cream with some distance to the edge. Leave about 3 light sponge fingers between the sponge fingers with dark chocolate coating. Chill the cake for approx. 10 minutes, storing the cream at room temperature.
9
Spread the raspberry jelly over the cake, leaving some space between the sponge fingers. Carefully add the rest of the cream and spread it. Chill for at least 3 hours. Whip 150 g cream until stiff.
10
Remove the cake from the tin and spread the bottom edge with cream. If necessary, dust a rabbit face with a template and cocoa.