Coconut, currant and mascarpone cake

For 16 pieces
  • 125 g Butter
  • 1 pack (22 5 g) coconut rusks
  • 300 g currants
  • 125 g sugar
  • 2 packet cream stabilizer
  • 500 g Mascarpone
  • 500 g lean quark
  • 125 g Whipped cream
  • 25 g Meringue
  • Oil
30 minutes
Preparation: Melt the butter in a small saucepan, allow to cool. Finely crumble the rusk in a universal chopper. Mix with the melted butter. Brush a cake plate lightly with oil. Place a cake ring or springform rim (26 cm Ø) on top. Pour in the crumbs and press to a flat bottom. Approx. Chill for 30 minutes. Wash the currants, put some panicles aside for decoration, remove the rest of the berries. Mix the sugar and cream setting agent. Stir the mascarpone and quark until smooth, pouring in the sugar mixture. Fold in the currants. Whip the cream until stiff and fold in. Put the cream on the bottom and spread it loosely. Chill for 2-3 hours. Crumble the meringue. Remove the cake from the ring. Decorate with meringue crumbs and currant panicles
Wait approx. 2 1/2 hours
1 piece approx.:
  • 340 kcal
  • 1420 kJ
  • 7 g protein
  • 24 g fat
  • 23 g carbohydrates


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