Polka dot cake with raspberry cream

Name: Polka dot cake with raspberry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Almonds (with skin); 150 g white couverture; 75 g Butter; 150 g Butter biscuits; 7-10 Tbsp Oil; 500 g Raspberries; 1 TABLESPOON + 75 g sugar; 6 sheets white gelatine; 500 g Mascarpone; 500 g Whole milk yoghurt; 2 packages Vanilla sugar; 7-10 Tbsp grated zest of 1 organic lemon; 2 TABLESPOONS Lemon juice; 200 g Whipped cream; 200 g Double cream cheese; 75 g Icing sugar; 3 TABLESPOONS Milk; 9 red macarons; 1 large freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Almonds (with skin)
150 g white couverture
75 g Butter
150 g Butter biscuits
7-10 Tbsp Oil
500 g Raspberries
1 TABLESPOON + 75 g sugar
6 sheets white gelatine
500 g Mascarpone
500 g Whole milk yoghurt
2 packages Vanilla sugar
7-10 Tbsp grated zest of 1 organic lemon
2 TABLESPOONS Lemon juice
200 g Whipped cream
200 g Double cream cheese
75 g Icing sugar
3 TABLESPOONS Milk
9 red macarons
1 large freezer bag

Directions

1
The day before for the base roast almonds in a pan without fat, take them out, let them cool down. Chop the chocolate coating and melt it with butter in a hot water bath. Coarsely crumble the biscuits in a freezer bag with a cake roll.
2
Coat the bottom of a springform pan (26 cm Ø) with oil. Chop the almonds. Mix with crumbs and chocolate coating. Pour into the mould and press down as a base. Chill for about 30 minutes.
3
For the cream, select raspberries and wash if necessary. Mix with 1 tablespoon of sugar. Soak gelatine in cold water. Mix mascarpone, yoghurt, 75 g sugar, vanilla sugar and lemon peel. Dissolve gelatine at low heat.
4
Stir in lemon juice and 2 tbsp. cream, stir everything into the rest of the cream. Whip cream until stiff, fold in. Fold in raspberries. Spread the cream on the floor and chill overnight.
5
The next day, stir cream cheese, icing sugar and milk with the whisk of the mixer until smooth. Spread the cake all around. Cut the macarons in half and place the halves on the cake as dots.