Composition / ingredients
Cooking method
1. The base for the cake is prepared very easily. Using a blender, we do not chop the shortbread very finely. Add the melted butter and mix. We shift the sand crumbs into a detachable form and tamp them into an even layer with a spatula. Then we put it in the refrigerator.
2. Heat the cream, take a small amount and dissolve the agar-agar in it. Pour the mixture to the rest of the cream, bring to a boil, then remove from heat. After cooling, beat the resulting mixture with the addition of sugar. We divide the whipped cream into three different containers.
3. Mix the melted bitter chocolate with one part of the cream, then add a third of the mascarpone and whisk. The resulting mixture is spread on the base, evenly distributed and put in the refrigerator.
4. Next, melt the milk, adding cream to your part, mix. Put half of the remaining mascarpone, whisk. We spread the layer on the previous one, which should be completely frozen. We remove the future cake in the refrigerator until this layer is completely solidified.
5. Melt the white chocolate, mix it with the remaining cream and mascarpone. We form the last layer and put the cake in the refrigerator again.
6. Decorate the finished cake with cocoa powder.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Milk chocolate - 550 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- White chocolate - 554 kcal/100g
- Agar-agar - 301 kcal/100g
- Shortbread cookies - 716 kcal/100g
