Tequila Sunrise Slices

Name: Tequila Sunrise Slices
Cook time: 30 min
Total time: 30 min
Yield: 15
Ingredients: 1 pack of (400 g) Sand cake "lemon; 150 g Apricot Jam; 9 sheets white gelatine; 250 g Whipped cream; 250 g Mascarpone; 75 ml Campari; 20 ml Tequila; 250 ml Orange juice; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g demerara sugar; 7-10 Tbsp Slices of lemon or orange, red or green cocktail cherries, mint and grated orange peel

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 15

1 pack of (400 g) Sand cake "lemon
150 g Apricot Jam
9 sheets white gelatine
250 g Whipped cream
250 g Mascarpone
75 ml Campari
20 ml Tequila
250 ml Orange juice
7-10 Tbsp grated rind of 1 untreated lemon
100 g demerara sugar
7-10 Tbsp Slices of lemon or orange, red or green cocktail cherries, mint and grated orange peel

Directions

1
Cut the sand cake into 10 slices. Halve 2 slices lengthwise. Place an adjustable baking frame (28 x 20.5 cm) on a board. Place the cake slices next to each other as a base. Spread with apricot jam.
2
Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff. Stir the mascarpone briefly with the whisk of the hand mixer until smooth. Mix Campari, tequila, orange juice, lemon peel and sugar and stir into the mascarpone. Squeeze the gelatine and dissolve at low heat. Remove from the heat and stir in 3-4 tablespoons of the mascarpone mixture drop by drop. Then run into the remaining mascarpone mass. Place in a cool place for 2-4 minutes until the mass begins to gel. Fold in cream in portions. Spread the cream on the base.
3
Then run into the remaining mascarpone mass. Place in a cool place for 2-4 minutes until the mass begins to gel. Fold in cream in portions. Spread the cream on the base. Chill for approx. 4 hours. Then remove from the baking frame and cut into 15 slices. Decorate as you like with lemon or orange slices, red or green cocktail cherries, mint and grated orange peel
4
Waiting time about 4 hours. Per cut approx. 1340 kJ/320 kcal. E 4 g/F 19 g/KH 29 g