You slice the cake, take one bite and say “mmmmm, what a fantastic taste!!“ – this is exactly what will happen when you taste the first bite of this wonderful cake. Melting in your mouth, a uniquely mild-tasting mascarpone cake for which you won’t even need to turn on the oven. Sounds brilliant, doesn’t it? And now let’s get to the preparation!
I hadn’t been very good with gelatin until I finally learned how to handle it. I know not everyone knows how to prepare fillings with gelatin, so I will give 2 tips that I always follow when I deal with gelatin. First – gelatin does not need to be overheated. I dissolve gelatin in the microwave and skip all those time consuming hot water baths… Why waste your time? Buuut, when you heat gelatin in a microwave you need to keep a close eye on the heating time because each microwave is different and therefore the heating time is different. When the gelatin starts to dissolve, mix well and set aside until you need to add it to the filling. Just don’t wait too long, of course, otherwise the gelatin will harden. The second tip – before mixing the gelatin with the filling, it is best to bring the filling to room temperature, then pour gelatin a thin stream into the filling and stir constantly. Or you can carefully mix a cup of filling with the gelatin first and then mix with the rest of the filling. Whatever is easier for you. Now you just need to put theory into practice. In other words, the greatest part awaits – making the cake!
If you think it takes a long time to prepare the cake, you are definitely wrong. You’ll make the cookie base and filling in just over 30 minutes, and then you’ll leave your cake to harden in the fridge. The chocolate layer is optional – if don’t want it, you can skip it, but it is pretty easy to make anyway.
Nothing is tastier than a homemade cake! Enjoy!!! 🙂