Nippon cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Break rice snacks, except for 6 pieces for decoration. Heat in a hot water bath until the chocolate melts. Place the rim of a springform pan (26 cm Ø) on a lightly oiled or buttered cake plate. Stir the snack mixture well and smooth it down as a base. Place in a cool place for at least 2 hours to set. Take the mascarpone out of the refrigerator (should be at room temperature).

2. 2

   Drain the cherries and collect the juice. Mix starch with 5 tablespoons of juice. Bring 150 ml of juice to the boil, stir in the starch, bring to the boil again. Fold in the cherries. Let the compote cool down. Stir mascarpone until smooth. Whip cream with cream firmer, vanillin sugar and sugar until stiff. Fold a good 2/3 into the mascarpone. Chill the rest of the cream. Pour 1/3 of the mascarpone cream on the base. Place the compote in the middle and spread it out a little. Spread the rest of the mascarpone on top.

3. 3

   Whip cream with cream firmer, vanillin sugar and sugar until stiff. Fold a good 2/3 into the mascarpone. Chill the rest of the cream. Pour 1/3 of the mascarpone cream on the base. Place the compote in the middle and spread it out a little. Spread the rest of the mascarpone on top. If necessary, smooth it down with a cake comb. Spray the rest of the cream as 12 tuffs. Chill for about 2 hours. Remove the cake from the edge of the mould. Carefully halve the remaining rice snacks. Decorate the cake with snacks, possibly cocktail cherries and lemon balm

4. 4

   If necessary, smooth it down with a cake comb. Spray the rest of the cream as 12 tuffs. Chill for about 2 hours. Remove the cake from the edge of the mould. Carefully halve the remaining rice snacks. Decorate the cake with snacks, possibly cocktail cherries and lemon balm

5. 5

   Preparation time about 1 hour (without waiting time).Maass/ Schmolinske,

Nutrition Facts

KCAL
420 kcal

CARBS
45 g

FATS
24 g

PROTEINS
4 g