Choux mascarpone cake

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  • 80 g Butter
  • 1 Pinch Salt
  • grated zest of 1 untreated lemon
  • 200 g flour
  • 4 eggs (size M)
  • 4 sheet white gelatine
  • 3 EL Cappuccino powder (instant coffee beans)
  • 500 g Mascarpone (Italian cream cheese)
  • 300 g Lean quark
  • 100 g Sugar
  • 1 Bottle of butter-vanilla flavor
  • 2 EL Lemon juice
  • 50 g sugar
  • 1 EL orange juice
75 minutes
For the dough, bring 1/4 liter of water, butter, salt and lemon peel to the boil.Pour in the flour at once and stir vigorously until the dough loosens from the bottom of the pan in a lump. Take the pot off the stove. Gradually stir in the eggs. Line 2 baking sheets with parchment paper. Pour the dough into a piping bag with a small star nozzle. Approx. Spray 30 small (approx. 2 cm Ø) dots around (approx. 20 cm Ø) on a baking sheet. Sprinkle small dots from the rest of the batter onto the baking sheets. Bake one after the other in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 15 minutes. Take out and let cool down. Soak gelatin for the cream. Dissolve cappuccino in 3 tablespoons of hot water. Mix the mascarpone, quark, sugar and dissolved cappuccino together. Season to taste with vanilla flavor and lemon juice. Squeeze out the gelatine, dissolve it lukewarm and mix with 3 tablespoons of the cream. Stir into the rest of the cream. Approx. Chill for 10 minutes. Then fill in portions as high as possible on the bottom. Press small cream puffs tightly against the cream. To decorate, caramelize sugar in a pan until golden brown. Add orange juice and stir until the sugar has dissolved. Dip a fork in the hot caramel and pull the caramel threads over the cake. Do not put the cake in the refrigerator anymore. Makes approx. 12 pieces
Plate: Lunéville
Cups: Walküre
Cutlery: Carl Mertens
1 portion approx:
  • 390 kcal
  • 1630 kJ
  • 10 g protein
  • 26 g fat
  • 29 g Carbohydrates


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