Čokoladna Mascarpone Torta sa Jagodama - Chocolate Mascarpone Cake with Strawberries

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Čokoladna Mascarpone Torta sa Jagodama

Biskvit:

• 6 jaja
• 6 zlica secera
• 6 zlica brasna
• 4 zlice kakaa
• 1 prasak za pecivo

Krema:

• 350 g mascarpone sira
• 200 ml slatkog vrhnja
• 100 g secera u prahu
• 1 jaje
• 1 zlicica ekstrakta vanilije

Zele:

• 350 g jagoda
• 500 ml vode
• 100 g secera
• 3 preljeva za torte
• 4 zlice secera

Napomena: 

• Za sloziti ovu tortu trebati ce vam 2 ista kalupa. Pogledajte upute..
• Gotove biskvite izrezite na jednake debljine a ostatak narezite na kockice i ukrasite tortu.
• Tortu i kreme mozete slagati kako zelite. Mozete ispeci i jedan biskvit i izrezati ga na 3 kore.

Biskvit ispecite u dvije kore. Prvo izradite 3 zumanjka sa 3 zlice secera. Dodajte pomijesane suhe sastojke, 3 zlice brasna, pola praska za pecivo i 2 zlice kakaa. Zatim rucno umijesajte cvrsto istuceni snijeg od 3 bjelanjka. Kalup promjera 23cm oblozite masnim papirom i pecite biskvit na 180C oko 15 min. 
Ponovite isto sa drugom korom.

Za kremu izradite mascarpone i ekstrakt vanilije sa polovicom secera. Nakon sto dobro izradite, umijesajte zumanjak. Posebno izradite bjelanjak i dodajte mu drugu polovicu secera. U drugoj posudi izradite tuceno vrhnje i zajedno sa bjelanjkom naizmjence rucno umijesajte u mascarpone. 

Kada pripremite kremu i biskvit se ohladi, napravite zele. On ne moze dugo stajati jer ce se stvrdnuti pa imajte sve ostalo pripremljeno ranije. 
Ocistite jagode i zajedno sa 400 ml vode i secerom prokuhajte kojih 10ak min. Propasirajte stapnim mikserom. U maloj zdjelici pomijesajte preljeve za tortu sa 4 zllice secera i 100 ml vode. Dodajte u jagode i mijesajte dok ne prokuha. Maknite sa vatre i pustite da malo ohladi. Trebali biste dobiti najmanje 750 ml sirupa. 

Biskvite slozite u dva kalupa. Svaki prelijte tankim slojem zele-a i stavite kratko u hladnjak. Ostatak zelea drzite na laganoj vatri kako se ne bi stvrdnio. Izvadite jedan biskvit i premazite polovicom mascarpone kreme. Prekrijte ostatkom zele-a. Buduci da je krema meka, nemojte istresti zele brzo i od jednom. Napraviti ce se rupe u kremi i pomijesati ce se krema i zele ( sto i nije toliko strasno. Dobiti cete mramorni efekt umjesto 2 cista sloja). Polako prvo velikom zlicom malo po malo i kada se stvori tanki sloj onda istresite ostalo. Vratite u frizider da se stvrdne. Nakon 10,15 min stvrdnuti zele prekrijte ostatkom kreme. Prekrijte drugim biskvitom i tortu dobro ohladite. Ukrasite jagodama i komadicima biskvita.
Dobar tek!

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Chocolate Mascarpone Cake with Strawberries

Chocolate Mascarpone Cake with Strawberries

Cake:

• 6 eggs
• 6 T sugar
• 6 T flour
• 4 T cocoa powder
• 1 bag baking powder

Mascarpone filling:

• 350 g mascarpone cheese
• 200 ml heavy cream
• 100 g confectioners sugar
• 1 egg
• 1 T vanilla extract

Strawberry jelly:

• 350 g strawberries
• 500 ml water
• 100 g sugar
• 3 bags ( 3*12g) Dr. Oetker red jelly
• 4 T sugar

Note:

• For assembling the cake you will need 2 cake pans. Take a look at the instructions..
• When the cake cools down, cut them so that you get 2 same layers. The rest of the cake you can cut in cubes and use for decoration.

Bake two cake layers. Mix 3 egg yolks with 3 T sugar until nice yellow and fluffy. Add mixed dry ingredients ( 3 T flour, 2 T cocoa and 1/2 bag of baking powder) and stiff peak egg whites that you made from 3 egg whites. Prepare a 23cm cake pan and cover the bottom with a parchment paper. Bake for 15 min at 180C. Repeat the same with second cake layer.

Mix the mascarpone cheese and the vanilla extract with half of the sugar. Add the egg yolk and mix good. In a separate bowl mix the egg white to stiff peaks and add the rest of the sugar to it. In another bowl whip the cream and together with the egg white whisk it in to the mascarpone cheese.

When the cake and mascarpone filling are ready, prepare the strawberry jelly. Place cleaned and chopped strawberries, water and the sugar in a cooking pot and bring to a boil. Leave for some 10 min and remove aside. When it cools a bit, blend it to a pure. In a small bowl combine the jelly powder with 4T sugar and 100 ml water. Add it to a pure and bring to a boil. Put aside and let cool a bit. You should get minimum 750 ml of syrup. That is the amount of liquid for 3 bags of jelly. 

To assemble the cake place the cake layers in 2 cake pans. Cover them with a thin jelly layer and place to a fridge to cool. In the meantime keep the rest of the jelly on a low heat so it stays liquid.

After it cools ( it cools quickly) cover one cake layer with half of the mascarpone filling. Slowly spread the rest of the jelly and place back to a fridge to cool down. Pay attention when you spread the jelly over the filling. If you do it quickly you will get the marble effect instead of two clean layers. First spread one thin layer and then the rest. When it is cold enough to spread the rest of  the mascarpone filling over the jelly take it out and spread the rest. Cover with the second cake layer and leave the cake over night to cool completely.

Decorate with strawberries and cake cubes. Dust with some sugar.
Bon Appetite!

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