ingredients
FOR THE COOKIE
EGGS
4
SPELT FLOUR
30 g
POTATO STARCH
20 g
SUGAR
90 g
VANILLA EXTRACT
1 cup
FOR THE FILLING
MASCARPONE
200 g
FRESH CREAM TO WHIPP
250 g
RICOTTA
200 g
FISH GLUE
8 g
ALMOND FLAVOURING
a few drops
FOR DECORATION
SUGAR ON A BIKE
to taste
AMARETTI
to taste
How to prepare the mascarpone biscuit cake
Step 1
Prepare the biscuit: rivet a 30×40 cm sheet with a sheet of paper for no, wet and squeezed. Whip the egg whites until stiff with the sugar
Step 2
Add the egg yolks and the vanilla layer and mix, then add the sifted flour and mix thoroughly.
Step 3
Keep the dough on the baking tray trying to obtain a uniform thickness. Leave to cook in a static oven at 220 °C for 6-7 minutes: the biscuit will not start to color, it will slide in the oven and heat up.
Step 4
Add the ricotta and mascarpone with the courgettes and season.
Step 5
Put the gelatine in softened water for a plate, then squeeze it and cook it in the microwave or in a saucepan with a bowl of water. Pour the gelatine into the ricotta mixture and mix.
Step 6
Bring the container to a cool place and add it to the compost, mix gently and with the bottom-up movement so that it is not visible in the compost.
Step 7
Turn the biscuit upside down on a flat marble and cut out two 18 cm diameter discs.
Step 8
Make a tart shell, with a removable base, with cling film and an internal system for the first disc of biscuit dough. Fill with the filling.
Step 9
Level out to keep the cream and store it in the second disc. Store it with the cling film and put it back in the fridge for one of our innards.
Step 10
After the resting time, gently place the cake on a serving plate. Sprinkle with a little icing sugar, garnish a piece with amaretti and serve.
Recommend
Use a 18-20 cm diameter mould with a circle and a removable base: this way it will be easier to shape the cake.
Be careful to use a fairly dry ricotta: just place it in a colander and let it drain for at least half an hour. If you want a more delicate sauce, use a cow’s ricotta; on the contrary, if you want a stronger flavor, opt for one of these options.
You can flavor your filling with a few dashes of almond flavoring, amaretto liqueur or vanilla, but also with a little grated orange or lemon zest. It’s easy to make your dessert even more delicious, and then it’s even more delicious.
Sprinkle the surface of the cake with a little sugar by bike and then complete the decoration with the amaretto, chopped dried fruit, some boiled aubergine fruit.
If you eat this recipe you can also prepare the snow cake.
Storage
The mascarpone cake biscuit can be stored in the refrigerator, sealed with cling film, for 2-3 days.
